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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette made from egg and flour as wrapper, hence rendering the whole package edible.
Betawi cuisine is rich, diverse and eclectic, [1] in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia (today modern Jakarta) since centuries ago.
The term kue pancong is usually associated with the Betawi cuisine of Jakarta. [1] The same snack (with some variation) is also referred to as kue pancung in parts of central Sumatra, [2] gunjing in South Sumatra, [3] bandros in Sundanese-speaking area, [4] gandos in Javanese-speaking area, [5] and buroncong in Makassar.
Bakso vendor using pikulan. There are two methods of street food selling in Indonesia: mobile (traveling) as a food cart and stationed, such as in a food booth.Food hawkers on pushcarts or bicycles might be travelling on streets, approaching potential buyers through frequenting residential areas whilst announcing their presence, or stationing themselves on the sides of packed and busy streets ...
Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.
Kerak telor vendor on Jakarta street. Each of the portion is made by order. The kerak telor vendor puts a small amount of ketan (English: sticky rice) on a small wok pan and heats it on the charcoal fire. Then, he adds an egg (chicken or duck, but duck eggs are considered more delicious [2]) and some spices and mixes them all. The dish is fried ...
Bolu kukus (lit. ' steamed tart ') is an Indonesian traditional snack of steamed sponge cupcake. [2] [3] The term "bolu kukus" however, usually refers to a type of kue mangkuk that is baked using mainly wheat flour (without any rice flour and tapioca) with sugar, eggs, milk and soda, while also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring ...