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Lontong, coconut milk soup, shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote , green bean , unripe jackfruit , tempeh , tofu , hard-boiled egg , sambal and krupuk .
In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk. [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.
Lontong cap go meh is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to nasi campur or nasi Bali.It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and combined in a single plate prior to serving.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Lontong sayur, almost identical to ketupat sayur, but uses lontong instead. Laksa betawi , a Betawi laksa—the thick yellowish coconut milk based soup is a mixture of spices contains ground rebon or ebi ( dried small shrimp ), ketupat , vegetables, boiled egg, sprinkled with bawang goreng and often topped with emping cracker.
According to Javanese Kejawen beliefs, sayur lodeh is an essential part of the slametan ceremony and it is believed as tolak bala, to ward off possible danger and disaster. [5] The people and the Keraton (court) of Yogyakarta often communally cook sayur lodeh for the slametan ceremony.
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...
Arem-arem is often described as a smaller size lontong with fillings, so it is sometimes also called lontong isi (lit. "filled lontong"). [ 1 ] It is common in Java , and often found in Indonesian marketplaces as jajan pasar ("market munchies"), a type of kue (snack) offered there.