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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.
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]
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]
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle ( cow or water buffalo ) which is diced and sun-dried until it hardens and loses most of its water content.
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]
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.
Meat floss is used as a decorative and flavorful topping for many foods, such as congee, tofu, rice and savory soy milk.It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own.
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.