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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.
Telur gulung (Indonesian for 'rolled egg') is a traditional Indonesian food in which an egg is fried into an omelet and then rolled using a skewer which is usually made of bamboo. This food is often served and sold by street vendors in front of schools. [1] Telur gulung is a legendary snack because it has been around since the 90s. [2]
The main ingredient is meat (most commonly chicken or beef) and/or eggs cooked in coconut milk with a mixture of spices consisting of palm sugar, lemongrass, lemon leaf, ground garlic, shallot, candlenut, black pepper, galangal, coriander, and cooking oil.
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).
Kamir, also known as khamir or samir [1] (Javanese: ꦏꦩꦶꦂ, romanized: kamir; Pegon: كامير) is a round-shaped bread that almost similar to apem or pancake, consists of flour, butter, and egg mixture, sometimes mixed with other fillings ingredients such as banana, tapai, strawberry, pineapple, jackfruit, cheese, and chocolate.
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.
Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish in Betawi cuisine.It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. [1]
It consist of ketupat served with sliced labu siam and unripe jackfruit gulai in thin and spicy coconut milk soup, topped with cooked tofu and telur pindang (spiced boiled egg), and krupuk crackers. The Padang or Minangkabau version might be served with additional dishes, such as egg balado, rendang and various gulai.