Search results
Results From The WOW.Com Content Network
Secondly, some street vendors and warungs in Indonesia are known to sell gado-gado. However, different cities may serve different variations of gado-gado depending on the region. Thirdly, gado-gado can also be found in restaurants that serve Indonesian cuisine. Amongst many Indonesian restaurants, gado-gado is a relatively common dish, because ...
A rice dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi gandul: Javanese Rice dish with beef soup A rice dish served in sweet and spicy beef soup, specialty of Pati Regency, Central Java, Indonesia. Nasi goreng: Nationwide Rice dish ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Empal, sweet and spicy fried beef dish; Gado-gado, a kind of boiled or blanched vegetables salad in peanut sauce. Kerak telor (lit. egg crust), a glutinous rice cake cooked with egg and served with shredded coconut and a dried shrimp topping. Ketoprak, vegetables, tofu, rice vermicelli and rice cake in peanut sauce.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname.This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa.
To add flavor, a pinch of salt can be added. This dish can be served as an accompaniment to meatballs, gado-gado, pecel, or satay kikil (beef tendon). Hoyok-hoyok: also called oyol-oyol, is a dish made from tapioca flour mixed with water and oil, then served with extra grated coconut. Hoyok-hoyok is a sweet version of horok-horok.
It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, lemon basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the ...
Petis or hae ko – black coloured shrimp paste that popular in Java, commonly used in tofu dishes, rujak, laksa, or popiah. Petis ikan (fish paste) – salty dark fish paste. Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak.