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Kue cakwe, long golden-brown deep-fried strip of dough, commonly chopped or thinly sliced and usually eaten for breakfast with bubur ayam. Kue cara, savory deep-fried dough with toppings of seasoned shredded tuna, a slice of chili, scallion, and celery. [24] Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Krupuk telur asin (salted egg cracker), is a cracker from Brebes Regency which is well-known as the producer of salted duck eggs in Indonesia. [ 15 ] Krupuk udang , shrimp cracker or prawn cracker probably is the most internationally well-known variant of krupuk.
Kue bangkit is a small biscuit (kue or kuih) in Malay cuisine made from sago starch, [2] commonly found amongst the Malay communities in Brunei, Indonesia, Malaysia and Singapore. [1]
For bubur: Carrots, potatoes, leafy greens, mushrooms, bean curd, bamboo shoots, turmeric leaves, long beans, dried shrimp and meat are added along with seasoning [5] Bubur pedas ( Jawi : بوبور ڤدس ) is a traditional porridge dish for the Malays both in Sambas , West Kalimantan ( Indonesia ) [ 3 ] and Sarawak ( Malaysia ). [ 4 ]