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Sambal tomat Similar to sambal tumis but with the addition of crushed tomato and sugar. It can be served as fresh sambal or stirred sambal. The tomato is stir fried along with the other ingredients until a paste-like consistency. The overall taste is hot and sweet, it is a good mix with lalapan. [original research?
Batagor began appearing in various Indonesian cities throughout the country in the 1980s and was first made in 1968 in Bandung by a migrant from Purwokerto named Haji Isan. Thus, it is said that the origin of batagor is a modification of an extinct fried food from Purwokerto .
Nasi tutug oncom, or hot steamed rice is usually mixed with roasted oncom, shallots, and kencur, and is typically served with krupuk, sambal terasi, and anchovy. Lalab, raw vegetables with sambal. Lalab: raw vegetable salad usually eaten with sambal; Sambal terasi: mortar ground chillies with shrimp paste; Karedok: raw vegetable salad in peanut ...
Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal. Bubur candil Java Sweet porridge Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. Similar to kolak biji salak. Bubur cha cha: Betawi and Malay
Soto Banjar – spiced with star anise, clove, cassia and lemongrass, and sour hot sambal, served with potato cakes. [14] Soto Banjarnegara or soto Krandegan – a beef soto in a yellow coconut milk soup and eaten with ketupat. [16] Soto Banyumas, sroto Banyumas or sroto Sokaraja – made special by its peanut sambal, usually eaten with ketupat ...
Waterfall in Dago during colonial period.. Dago is an area in Bandung, West Java, Indonesia.It covers Jalan H. Juanda (H. Juanda Street) and the surrounding area. The lower (southern) Dago area near Jalan Merdeka is one of the trendy areas of Bandung, with shops, shopping malls, cafes, boutiques, and many restaurants and entertainment centers.
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
The sweet and spicy-hot bumbu rujak dressing is made of water, gula jawa , asem jawa , crushed peanuts, terasi (prawn paste), salt, bird's eye chilli and red chilli. All of the fruits are cut to bite-size pieces, and put in the dish. [15] The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices.