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Shredding or grating coconut flesh; it can be made as coconut milk or serundeng. Grated coconut flesh forms an essential part of serundeng in Indonesian cuisine. [5] Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste.
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Pepes is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with lidi seumat (a small nail made from the central ribs of coconut leaves) and then steamed or grilled on charcoal. [1]
Pisang goreng kipas or Pisang goreng Pontianak Refers to banana cut in the shape of a fan, battered, and deep fried. The term pisang goreng Pontianak is often used interchangeably with pisang goreng kipas, as both have a similar fan-like shape, but the former is often filled or served with kaya jam. [12] Pisang goreng pasir
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili.
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 ...
In Indonesia, pisang cokelat is regarded as a variant of pisang goreng, and categorized under gorengan (Indonesian assorted fritters) and sold together with some popular fried stuff; such as fried tempeh, tahu goreng and pisang goreng. It is a popular snack that can be found from humble street side kakilima cart to cafe and fancy restaurants. [2]