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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.
Tempeh burger, hamburger with tempeh as main ingredient, a Javanese fusion dish. Tempe penyet, fried tempeh mixed with sambal chili paste in a mortar and pestle. Usually served in addition to other penyet dishes, such as ayam penyet (chicken) or iga penyet (ribs). Terang bulan, bread like puff with sugar, corn, and coarse nut in the middle.
Gado-gado stall displaying the ingredients of the dish, including ketupat In Hindu -majority Bali , ketupat is used as one of the temple offerings. [ 11 ] In Java, among traditional Muslim abangan community, the woven empty or uncooked ketupat skin is often hung as an amulet to symbolise wealth and prosperity.
This dish is European-Javanese fusion dish. Sosis solo Javanese Sausage A Javanese sausages made from beef or chicken and coated by egg. Swikee: Purwodadi, Central Java Frog leg dish Frog legs cooked in various sauces. Tauge ayam: Malay and Chinese Indonesian Meat dish Steamed chicken that served with bean sprouts and light soy sauce flavoured ...
Below, we’ve put together a list of 10 recipes—including the beloved Caprese—that require only five ingredients or fewer (not counting pantry staples like salt and olive oil).
It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, lemon basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the ...
The rijsttafel was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and ...
Bubur cha cha, a Betawi-origin dish made of pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold.