Search results
Results From The WOW.Com Content Network
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).
Lontong topped with opor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk Media: Lontong cap go meh Lontong cap go meh ( Javanese : ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ , romanized: lonthong cap go mèh ) is a Chinese Indonesian take on traditional Indonesian dishes , more precisely Javanese ...
Sayur asem, lalab, red rice, ikan asin, sambal, and karedok. Sayur Asem: sour tamarind vegetable soup. Oncom: a type of fermented food similar to tempeh. Oncom can be fried, made into “pepes” or stir fried with vegetables such as Ulukutek Leunca (Solanum nigrum) or Oncom Peuteuy (green stink bean).
Asinan peddlar frequenting residential area in Jakarta, Indonesia. Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water.
According to Javanese Kejawen beliefs, sayur lodeh is an essential part of the slametan ceremony and it is believed as tolak bala, to ward off possible danger and disaster. [5] The people and the Keraton (court) of Yogyakarta often communally cook sayur lodeh for the slametan ceremony.
Pecel is an ancient food that has existed since the 9th century AD, the era of the Ancient Mataram Kingdom under the reign of king Rakai Watukura Dyah Balitung (898–930 AD) which was recorded in the Kakawin Ramayana.
Ayam geprek gain its popularity across Indonesia in 2017 with numbers of outlets sprung in most of Indonesian cities. Its origin however, believed was from Yogyakarta, from the creation of Mrs. Ruminah or popularly known as Bu Rum.
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.