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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.
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]
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]
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. [2]
"Chan Mali Chan" is a folk song popular in Malaysia and Singapore. [1] [2] The song is a light-hearted song that may have its origin in a Malay poem pantun. [3]In Indonesia there are songs that have similar tones such as "Anak Kambing Saya" ("My Lamb" or "My Baby Goat") written by Saridjah Niung.
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).
Klepon is a boiled rice cake filled with liquid palm sugar (gula jawa/merah/melaka) and coated in flaked coconut. [6] The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) [5] and a paste made from the leaves of the pandan or dracaena plants — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.
Itak gurgur is a traditional Batak food that is generally eaten at a particular Batak customary event. [1] It is made with the same ingredients as lampet, rice that has been traditionally milled, known as itak.