culture stringclasses 22
values | concept stringclasses 75
values | title stringlengths 1 101 | from_path stringlengths 13 352 | summary stringlengths 11 291k | n_langlinks int64 0 305 | n_links int64 1 4.41k | __index_level_0__ int64 0 28.8k |
|---|---|---|---|---|---|---|---|
indonesian | Rice Dishes | Nasi tempong | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi tempong (Javanese: ꦱꦼꦒꦠꦺꦩ꧀ꦥꦺꦴꦁ, romanized: sega témpong; Pegon: سيجا تمبونغ) is an Indonesian rice dish, typical food of Osing people in Banyuwangi, consists of steamed rice with boiled vegetables (includes boiled spinach, cosmos and basil leaves), tofu, tempeh, corn fritter and fried ariid catfish. This rice dish... | 2 | 929 | 28,601 |
indonesian | Meat & Seafood Dishes | Pecel ayam | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian meat dishes > Category:Indonesian chicken dishes | Pecel ayam (Javanese: pecel pitik) is a traditional chicken dish of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia. | 1 | 805 | 28,602 |
indonesian | Food Industry | Rambak petis | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Rambak petis is a Javanese snack food, made of deep fried cow hide served with petis, a sauce made from sweet soya sauce and fermented prawn paste. It is traditionally served as an appetizer. | 1 | 624 | 28,603 |
indonesian | Soups & Stews | Rawon | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian soups | Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup, thus rawon often described as "black beef soup".
In 2024, TasteAtlas rated rawon as the world's best ... | 18 | 674 | 28,604 |
indonesian | Food Industry | Rujak soto | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Rujak soto is an Indonesian traditional salad made up of unique blend between beef soto and rujak cingur. A local speciality in which the vegetables (water spinach and bean sprouts) rujak served with lontong rice cake in petis sauce poured with soto soup. It is a delicacy of Javanese (Osing) from Banyuwangi, East Java.... | 1 | 766 | 28,605 |
indonesian | Vegetarian & Vegetable Dishes | Sayur lodeh | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Sayur lodeh is a popular Indonesian vegetable soup prepared from vegetables cooked in coconut milk, and is most often associated with Javanese cuisine. | 7 | 825 | 28,606 |
indonesian | Ethnic & Regional Sub-cuisines | Selat solo | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Javanese cuisine | Selat solo (Javanese for: "Solo salad") is a Javanese dish influenced by Western cuisine; it is a specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and sp... | 3 | 787 | 28,607 |
indonesian | Meat & Seafood Dishes | Tahu campur | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian meat dishes > Category:Indonesian beef dishes | Tahu campur, literally meaning "mixed tofu" in Javanese language and broader Indonesian language, is an East Javanese tofu dish. The dish consists of sliced tahu goreng (fried tofu), lontong (rice cakes), lentho (fried black-eyed pea patty) or sometimes replaced by perkedel (potato or cassava patty cakes), fresh bean s... | 4 | 732 | 28,608 |
indonesian | Rice Dishes | Tumpeng | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Tumpeng (Javanese: ꦠꦸꦩ꧀ꦥꦼꦁ; Balinese: ᬢᬸᬫ᭄ᬧᭂᬂ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the slamatan ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain stea... | 13 | 971 | 28,609 |
malaysian | National & Regional Cuisines | Burasa | Southeast_Asian_cuisine > Category:Malaysian cuisine | Burasa (['bu:rasaʔ]) (also burasa', burasak or buras) is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to lontong, but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish ass... | 5 | 1,070 | 28,610 |
indonesian | Soups & Stews | Coto makassar | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian soups | Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef, and it can be mixed with innar... | 7 | 626 | 28,611 |
indonesian | Food Industry | Konro | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is ... | 5 | 622 | 28,612 |
indonesian | Ethnic & Regional Sub-cuisines | Pallubasa | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Makassar cuisine | Pallubasa is a traditional dish from Makassar, South Sulawesi, Indonesia. It is similar to coto makassar; however, while both are primarily made from offal and/or meat of cattle or buffalo, the meat for pallubasa is cooked longer, and served with a creamy santan and sautéed grated coconut broth in a bowl. Pallubasa may... | 3 | 621 | 28,613 |
indonesian | Soups & Stews | Sop saudara | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian soups | Sop saudara is an Indonesian beef soup or buffalo soup specialty of Makassar city, South Sulawesi. The soup is commonly served with steamed rice and ikan bolu bakar (grilled milkfish). | 3 | 624 | 28,614 |
indonesian | Meat & Seafood Dishes | Ayam rica-rica | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian meat dishes > Category:Indonesian chicken dishes | Ayam rica-rica (Indonesian for chicken rica-rica) is an Indonesian hot and spicy chicken dish. It is made up of chicken that cooked in spicy red and green chili pepper. The origin of this dish is from Minahasan cuisine of North Sulawesi. | 4 | 806 | 28,615 |
indonesian | Soups & Stews | Brenebon | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian soups | Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper, and other spices. | 4 | 629 | 28,616 |
indonesian | Meat & Seafood Dishes | Cakalang fufu | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian seafood dishes | Cakalang fufu is a cured and smoked skipjack tuna clipped on a bamboo frame, a Minahasan delicacy of North Sulawesi, Indonesia. | 3 | 632 | 28,617 |
indonesian | Meat & Seafood Dishes | Mie cakalang | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian seafood dishes | Mie cakalang is a traditional Indonesian skipjack tuna noodle soup from Manado, North Sulawesi, Indonesia. Mie means "noodle", while cakalang is Manado dialect for "skipjack tuna".
The noodle soup is noted for its savoury cakalang fish aroma. Its ingredients includes yellow noodle, skipjack tuna, choy sum, cabbages, ch... | 1 | 825 | 28,618 |
indonesian | Food Industry | Tinutuan | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Tinutuan, also known as bubur manado or Manadonese porridge, is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia. | 6 | 935 | 28,619 |
indonesian | Ethnic & Regional Sub-cuisines | Dendeng | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Padang cuisine | Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable... | 7 | 780 | 28,620 |
indonesian | Ethnic & Regional Sub-cuisines | Gepuk | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Sundanese cuisine | Empal gepuk or sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to the Sundanese cuisine of West Java, Indonesia. | 5 | 620 | 28,621 |
indonesian | Soups & Stews | Semur (Indonesian stew) | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian stews | Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy. It is commonly found in Indonesian cuisine. 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).
Sweet soy sau... | 7 | 644 | 28,622 |
malaysian | Meat & Seafood Dishes | Ayam goreng | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian meat dishes > Category:Malaysian chicken dishes | Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chicken in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese). Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredie... | 9 | 1,001 | 28,623 |
indonesian | Meat & Seafood Dishes | Ayam kodok | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian meat dishes > Category:Indonesian chicken dishes | Ayam kodok (lit. 'frog chicken' in Indonesian) is an Indonesian stuffed and roasted chicken, commonly served as a holiday staple during Christmas and other special occasions. The dish dates back to the colonial era, likely related to gevulde kip, the Dutch stuffed chicken dish. | 2 | 796 | 28,624 |
indonesian | Meat & Seafood Dishes | Ayam pop | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian meat dishes > Category:Indonesian chicken dishes | Ayam pop is a fried chicken dish commonly found in Indonesia, consisting of chicken deep fried in oil. The dish contains skinless pale fried chicken that has been boiled or steamed prior to frying. Although ayam pop is identified as ayam goreng (fried chicken), ayam pop is different from common ayam goreng. While fried... | 7 | 806 | 28,625 |
indonesian | Meat & Seafood Dishes | Ayam Taliwang | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian meat dishes > Category:Indonesian chicken dishes | Ayam Taliwang is a spicy Indonesian grilled chicken (ayam bakar) dish originating in Taliwang, West Nusa Tenggara, Indonesia. | 8 | 799 | 28,626 |
indonesian | Food Industry | Plecing ayam | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Plecing ayam is a chicken dish, from Lombok in Indonesia. The chicken is sliced and baked, then marinaded in oil, chili pepper, garlic, spring onions, shrimp paste and limes, and finally grilled. | 1 | 799 | 28,627 |
indonesian | Noodles & Noodle Dishes | Indomie | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian noodles | Indomie is a brand of instant noodle produced by the Indonesian company Indofood. Indofood itself is the largest instant noodle producer in the world with 16 factories. Over 28 billion packets of Indomie are produced annually, and the brand is also exported to more than 90 countries around the world. Indomie has been p... | 16 | 878 | 28,628 |
indonesian | Food Industry | Lakso | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Lakso is a spicy Indonesian noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia.
Lakso is often described as the Palembang-style laksa. However, actually i... | 3 | 625 | 28,629 |
indonesian | Noodles & Noodle Dishes | Nunuk Nuraini | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian noodles | Nunuk Nuraini (1961 – 27 January 2021), also known as Bu Nunuk ("Mrs. Nunuk"), was an Indonesian food scientist who invented Indomie's mi goreng-flavor instant noodles.
West Java governor Ridwan Kamil called her pahlawan bagi anak-anak kos ("hero for the boarding house kids"). The mi goreng flavor is described as a "c... | 2 | 835 | 28,630 |
singaporean | Noodles & Noodle Dishes | Banmian | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean noodles > Category:Singaporean noodle dishes | Banmian (traditional Chinese: 板麵; simplified Chinese: 板面; pinyin: bǎnmiàn) or pan mee (Min Nan Chinese: pán-mī) is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh ... | 7 | 1,566 | 28,631 |
singaporean | Noodles & Noodle Dishes | Hokkien mee | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean noodles > Category:Singaporean noodle dishes | Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province. | 15 | 1,568 | 28,632 |
singaporean | Rice Dishes | Idiyappam | Southeast_Asian_cuisine > Category:Singaporean cuisine > Category:Singaporean rice dishes | Idiyappam (Tamil: இடியப்பம்/இடியாப்பம்; Malayalam: ഇടിയപ്പം), also known as indiappa (Sinhala: ඉඳිආප්ප), noolputtu (நூல்புட்டு; നൂൽപ്പുട്ട്), noolappam (நூலப்பம்/நூலாப்பம்), santhagai (சந்தகை; നൂലപ്പം), or ottu shavige (Kannada: ಒತ್ತು ಶಾವಿಗೆ), is a string hopper dish originating from southern India. It consists of rice... | 19 | 545 | 28,633 |
indonesian | Food Industry | Mie celor | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Mie celor (lit. 'blanched noodle' in Indonesian) is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia.
Next to pempek, mie celor is widely associated with Palembang city, despite this noodles might be sold in other cities in Sumatra... | 5 | 831 | 28,634 |
indonesian | Food Industry | Mie combor | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Mie combor is a noodle soup from Kraksaan district in Probolinggo. The word combor is Javanese, which means in abundant gravy. Noodles, bean sprouts, free-range chicken, and a salted duck egg are all ingredients in the noodle soup. | 0 | 1,371 | 28,635 |
indonesian | Food Industry | Mie koclok | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Mie koclok (lit. 'shaked noodle'), is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken ... | 2 | 1,380 | 28,636 |
indonesian | Food Industry | Mie kocok | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Mie kocok (lit. 'shaken noodle'), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java. The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery,... | 6 | 1,375 | 28,637 |
indonesian | Noodles & Noodle Dishes | Mie kopyok | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian noodles > Category:Indonesian noodle dishes | Mie kopyok (lit. 'shaken noodle'), is an Indonesian noodle soup, a specialty of Semarang City, Central Java. The dish consists of noodles served in garlic soup, slices of fried tofu, lontong, bean sprouts, and crushed crackers, sprinkled with sliced fresh celery, and fried shallot. It is served with kecap manis on top.... | 1 | 1,365 | 28,638 |
indonesian | Meat & Seafood Dishes | Crab in Padang sauce | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian seafood dishes | Crab in Padang sauce or Padang crab (Indonesian: Kepiting saus Padang) is an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is one of the two most popular ways that crab is served in Indonesia, commonly found in coastal cities with abundant seafood, such as Padang, Jakarta, Medan, Surabaya, Ma... | 4 | 635 | 28,639 |
indonesian | Desserts | Keripik sanjai | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods | Keripik sanjai or keripik sanjay (Jawi: كاروڤواق سنجاي; Minangkabau: karupuak sanjai) is a Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia. It made from thinly sliced cassava deep fried in ample of coconut oil until crispy. It is commonly called keripik singkong in Indonesia, but th... | 3 | 623 | 28,640 |
indonesian | Rice Dishes | Nasi kapau | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi kapau is a Minangkabau steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot town in West Sumatra, Indonesia. It is often describes as Minang version of nasi ramas or nasi campur (mixed rice).
A nasi kapau foodstall usually consists of stages a... | 5 | 629 | 28,641 |
indonesian | Rice Dishes | Nasi padang | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambal... | 7 | 1,099 | 28,642 |
indonesian | Desserts | Burgo (food) | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian pancakes | Burgo is an Indonesian folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia. In Palembang, burgo is a popular choice for breakfast. Burgo is quite sim... | 3 | 622 | 28,643 |
indonesian | Rice Dishes | Nasi gemuk | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi gemuk is a rice dish cooked with coconut milk and pandan leaf which is one of typical dish of Jambi and Palembang, Indonesia. Aromatic spices used include lemongrass and daun salam (Indonesian bay leaf).
This food can be found throughout the province of Jambi and also in the city of Palembang. Nasi gemuk is usuall... | 2 | 933 | 28,644 |
indonesian | Rice Dishes | Nasi minyak | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi minyak (Palembang Malay for "oily rice") is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin (ghee) and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. However, it is also common in neighboring Jambi as far north to Medan in North ... | 3 | 935 | 28,645 |
indonesian | Food Industry | Tekwan | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Tekwan is a soup dish originating from the Indonesian region of Palembang. The dish contains small fish cakes made of local Musi river fish similar to pempek, and is served with savory shrimp broth, rice vermicelli, mushrooms, and sliced jicama, sprinkled with sliced fresh celery, scallions, and fried shallots. | 4 | 636 | 28,646 |
singaporean | National & Regional Cuisines | Dadar gulung | Southeast_Asian_cuisine > Category:Singaporean cuisine | Dadar gulung (lit. 'rolled pancake/omelette"') is a popular traditional kue (traditional snack) of sweet coconut pancake. It is often described as an Indonesian coconut pancake.
Dadar gulung is one of the popular snacks in Indonesia, especially in Java. In Indonesian, dadar literally means "omelette" or "pancake" whil... | 4 | 963 | 28,647 |
thai | Desserts | Kue cucur | Southeast_Asian_cuisine > Category:Thai cuisine > Category:Thai desserts and snacks | Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua (ขนมฝักบัว, pronounced [kʰā.nǒm fàk būa̯]) or khanom chuchun (ขนมจู้จุน or จูจุ่น), is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore. In Indonesia, ku... | 7 | 964 | 28,648 |
indonesian | Food Industry | Kue leker | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Kue leker is a type of Indonesian crepe, made with wheat flour, eggs, milk and sugar. | 3 | 627 | 28,649 |
indonesian | Food Industry | Laklak (food) | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Laklak is a Balinese traditional little pancake with grated coconut and melted palm sugar. This food is made of rice flour, water, coconut milk, suji leaf extract, baking powder, salt, grated coconut, and brown sugar. | 2 | 734 | 28,650 |
indonesian | Desserts | Pannenkoek | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian pancakes | A pannenkoek (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk] ; plural pannenkoeken [-ˌkukə(n)] ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They ma... | 5 | 849 | 28,651 |
indonesian | Vegetarian & Vegetable Dishes | Serabi | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Serabi, surabi, or srabi is a traditional Balinese–Javanese snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional serabi tastes sweet, as these pancake-like desserts are usually eaten with kinca, a golden-brown coconut s... | 8 | 952 | 28,652 |
indonesian | Desserts | Lemper | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish abon (meat floss) or serundeng. The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). The meat filling is rolled inside the rice, in a fashion similar to an egg roll;... | 6 | 696 | 28,653 |
indonesian | Rice Dishes | Lepet | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Lepet (Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a janur (young coconut leaf) or palm leaf. It is a delicacy commonly found in Javanese and Sundanese cuisine (of Java, Indonesia), and often consumed as a snack. I... | 3 | 948 | 28,654 |
indonesian | Rice Dishes | Nasi bakar | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi bakar (Indonesian for "burned or grilled rice") refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (a small needle made of a central rib of coconut leaf) and later grilled upon charcoal fire. The burned banana leaf produced a unique aroma on the rice. The... | 6 | 918 | 28,655 |
indonesian | Rice Dishes | Nasi campur | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi campur (Indonesian for 'mixed rice'), also known as nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, romanized: nasi raměs, lit. 'mixed rice') or sego campur (Javanese: ꦱꦼꦒꦕꦩ꧀ꦥꦸꦂ, romanized: sěgå campur; [sə'gɔ ˈtʃampur]) in Java, refers to an Indonesian dish of a scoop of nasi putih (white rice) accompanied by small portions of ... | 11 | 1,114 | 28,656 |
malaysian | Rice Dishes | Nasi goreng pattaya | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian rice dishes | Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice in thin fried egg or omelette. Despite its apparent reference to the city of Pattaya in Thailand, the dish is believed to originate from Malaysia, and today is also commonly found in Singapo... | 7 | 1,106 | 28,657 |
malaysian | National & Regional Cuisines | Nasi kuning | Southeast_Asian_cuisine > Category:Malaysian cuisine | Nasi kuning (Indonesian for: "yellow rice"), or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice).
In the Philippines, a related dish exists in Mindanao, particularly among the Maranao peop... | 11 | 771 | 28,658 |
indonesian | Ethnic & Regional Sub-cuisines | Nasi tutug oncom | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Sundanese cuisine | Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes.
Nasi tutug oncom is a Sundanese dish, quite popular in most of cit... | 3 | 934 | 28,659 |
indonesian | Rice Dishes | Nasi timbel | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian rice dishes | Nasi timbel is an Indonesian hot dish, consisting of steamed rice wrapped inside a banana leaf. It is a traditional Sundanese cuisine from West Java. The heat of the hot-cooked rice touches the banana leaf and produces a unique aroma. It is made in ways similar to making lontong; compressed, rolled, and wrapped in bana... | 5 | 916 | 28,660 |
malaysian | Desserts | Amplang | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian snack foods | Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
The shape and size of a... | 5 | 786 | 28,661 |
indonesian | Vegetarian & Vegetable Dishes | Emping | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Emping is a type of Indonesian chip, a bite-size snack kripik cracker, made of melinjo or belinjo (Gnetum gnemon) nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are available in markets either plain (original), salty, spicy, or sweet, depending on whether salt or caramelized sugar i... | 10 | 632 | 28,662 |
malaysian | Desserts | Fish cracker | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian snack foods | Fish crackers are deep-fried crackers made from fish and spices, originating from Indonesia. The crackers are made mainly with tapioca flour and/or sago flour and then salt, sugar, and MSG as seasonings. Fish crackers can be found throughout Southeast Asia and East Asia. However, they are more commonly found and of gre... | 2 | 809 | 28,663 |
indonesian | Food Industry | Javanese doughnut | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | The javanese doughnut, also known in Indonesian as donat jawa (Javanese: donat jawa or gembus) is a traditional doughnut snack, typically savoury, made of cassava instead of potato or flour. This doughnut is quite popular in Javanese cuisine in Java, especially in Central Java, Yogyakarta and East Java, Indonesia. It i... | 2 | 778 | 28,664 |
indonesian | Desserts | Kaasstengels | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kaasstengels ( ), Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike mos... | 3 | 829 | 28,665 |
indonesian | Vegetarian & Vegetable Dishes | Kripik | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Kripik or keripik are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar.
To... | 5 | 713 | 28,666 |
singaporean | National & Regional Cuisines | Otak-otak | Southeast_Asian_cuisine > Category:Singaporean cuisine | Otak-otak (lit. brains in Malay and Indonesian; Thai: โอตัก-โอตัก) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed ri... | 14 | 848 | 28,667 |
indonesian | Vegetarian & Vegetable Dishes | Pisang cokelat | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Pisang cokelat (chocolate banana in Indonesian) or sometimes colloquially abbreviated as piscok, is an Indonesian sweet snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. Pisang cokelat is often simply described as "choco banana spri... | 2 | 627 | 28,668 |
indonesian | Desserts | Poffertjes | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods | Poffertjes (Dutch pronunciation: [ˈpɔfərcəs] ) are a traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also... | 21 | 770 | 28,669 |
malaysian | Desserts | Rempeyek | Southeast_Asian_cuisine > Category:Malaysian cuisine > Category:Malaysian snack foods | Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); However, other ingredients can be used instead, such as teri (dried anchovies), re... | 6 | 798 | 28,670 |
indonesian | Desserts | Rengginang | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods | Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker.
This cracker is quite different... | 4 | 630 | 28,671 |
indonesian | Desserts | Kue | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in... | 7 | 763 | 28,672 |
indonesian | Food Industry | Bika ambon | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Bika ambon or golden cake or golden kuih bingka in Singapore, is an Indonesian dessert made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk. Bika ambon is generally sold in pandan and banana flavor, but today it is also available in other flavors like durian, cheese and chocolate. Originatin... | 8 | 645 | 28,673 |
indonesian | Vegetarian & Vegetable Dishes | Cenil | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Cenil, sometimes also called as cendil or cetil is a traditional snack made from tapioca dough and sugar, usually added with food colouring, and shaped into small balls or cubes, coated and consumed with grated coconut.
Cenil is a traditional Javanese snack usually associated with Pacitan, East Java. This snack can be... | 3 | 637 | 28,674 |
indonesian | Vegetarian & Vegetable Dishes | Klepon | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Klepon or kelepon is a sweet rice cake ball filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine. | 11 | 658 | 28,675 |
indonesian | Desserts | Kue ape | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue ape or serabi Jakarta (lit: Jakarta style serabi) is a popular traditional kue pancake with soft and fluffy center surrounded with thin and crispy crepes, commonly found as a popular street food in Indonesia, especially in Jakarta and other major cities. It is also popularly known as kue cucur tipis (lit: thin cucu... | 2 | 742 | 28,676 |
indonesian | Desserts | Kue bolu | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue bolu or simply Bolu is an Indonesian term that describes a wide variety of sponge cakes, tarts and cupcakes.
Kue bolu might be steamed or baked. There are wide variety of kue bolu, and most of the texture is soft and fluffy akin to sponge cake or chiffon cake. | 1 | 664 | 28,677 |
indonesian | Desserts | Kue bugis | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called kue mendut or Ko... | 3 | 626 | 28,678 |
indonesian | Vegetarian & Vegetable Dishes | Kue cubit | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Kue cubit is a Southeast Asian snack, originating from Indonesia. It is common snack food served in many Indonesian cities. It is a cake, around 4 centimetres (1.6 in) in diameter. The sellers of this snack usually operate near schools or traditional markets. Kue cubit uses flour, baking powder, sugar and milk as its p... | 5 | 630 | 28,679 |
indonesian | Desserts | Kue lidah kucing | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue lidah kucing (lit. 'cat tongue kue') is a small Indonesian biscuit (kue kering) shaped somewhat like a cat's tongue (long and flat). They are sweet and crunchy. This cookie is a Dutch-influenced cookie due to the historical tie between Indonesia and the Netherlands. In the Netherlands, this cookie is known as katte... | 2 | 631 | 28,680 |
indonesian | Desserts | Kue pancong | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue pancong is an Indonesian kue or traditional snack made of a rice flour and coconut-based batter and cooked in a special mold pan. It is a commonly found snack in Indonesian traditional markets. The mold pan is similar to a muffin tin but has rectangular basins instead of rounded. It consists of a row of rectangular... | 4 | 636 | 28,681 |
indonesian | Desserts | Kue pukis | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue pukis or simply called Pukis is an Indonesian kue or traditional snack made of a wheat flour-based batter and cooked in a special mold pan. It is a commonly found snack in Indonesian traditional markets.
The mold pan is similar to muffin tin but has rectangular basins instead of rounded. It took form of a row of re... | 3 | 632 | 28,682 |
indonesian | Desserts | Kue putri salju | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Putri salju (Indonesian: kue putri salju) is an Indonesian kue kering (dried kue or cookie) shaped like crescents and covered with powdered sugar. Putri salju is Indonesian for "snow princess", referring to the powdered sugar coating that resembles snow.
Putri salju is a typical delicacy for festive occasions and major... | 3 | 645 | 28,683 |
indonesian | Desserts | Kue rangi | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue rangi or also called sagu rangi is an Indonesian coconut kue or traditional snack made of a coconut and starch-based batter and cooked in a special molded pan. It is one of the traditional Betawi snack of Jakarta. Kue rangi often described as Indonesian coconut waffle.
The mold pan is similar to muffin tin but has... | 3 | 635 | 28,684 |
indonesian | Desserts | Kue satu | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Kue satu (in West Java and Jakarta) or kue koya (in Central and East Java) is a popular traditional kue kering (dry traditional cookie) made of sweet white-colored mung bean powder that crumbles when bitten. It is commonly found as a traditional cookie in Indonesia, especially in Java. In Indonesia, this cookie is ofte... | 2 | 634 | 28,685 |
indonesian | Food Industry | Nagasari | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Nagasari is a traditional Indonesia steamed cake, originating from Javanese cuisine, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves. | 10 | 871 | 28,686 |
indonesian | Desserts | Ang ku kueh | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Ang ku kueh (Chinese: 紅龜粿; Pe̍h-ōe-jī: Âng-ku-kóe; Tailo: Âng-ku-kué), also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling.
It is molded to resemble a tortoise shell and is presented resting on a squar... | 5 | 1,104 | 28,687 |
indonesian | Desserts | Spekkoek | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian snack foods > Category:Kue | Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of ... | 14 | 893 | 28,688 |
indonesian | Food Industry | Kaledo (soup) | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Kaledo (or sop kaledo, abbreviated from kaki lembu donggala) is a traditional cow's trotters soup served in spicy broth, from Donggala regency, Central Sulawesi, Indonesia. Per its name, the meat used in this particular food is cow's feet and its marrow. The dish originated from Donggala, and from there spread around S... | 3 | 620 | 28,689 |
indonesian | Soups & Stews | Oxtail soup | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Indonesian soups | Oxtail soup is a soup made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to ... | 11 | 1,227 | 28,690 |
indonesian | Food Industry | Sayur asem | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup.
The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including salted fish, ikan go... | 10 | 642 | 28,691 |
indonesian | Vegetarian & Vegetable Dishes | Sayur bayam | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Sayur bayam or sayur bening is an Indonesian vegetable soup prepared from vegetables, primarily amaranth, in clear soup flavoured with temu kunci. It is commonly prepared as main course during breakfast or lunchtime. | 1 | 625 | 28,692 |
indonesian | Vegetarian & Vegetable Dishes | Sayur sop | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Sayur sop is an Indonesian vegetable soup prepared from vegetables in chicken or beef broth. It is popular in Indonesia, served as breakfast or lunch. | 1 | 633 | 28,693 |
vietnamese | Soups & Stews | Turtle soup | Southeast_Asian_cuisine > Category:Vietnamese cuisine > Category:Vietnamese soups | Turtle soup, also known as terrapin soup, is a soup or stew made from the meat of turtles. Several versions of the soup exist in different cultures, and it is often viewed as a delicacy. | 18 | 766 | 28,694 |
indonesian | Food Industry | Saltah | Southeast_Asian_cuisine > Category:Southeast Asian cuisine stubs > Category:Indonesian cuisine stubs | Saltah (Arabic: سلتة) is a traditional Yemeni dish. Saltah is considered to be the national dish of Yemen. In the Ottoman Empire, saltah was used as a charitable food and was made with leftover food that was donated by the wealthy or the mosques. It is widely eaten in northern parts of the country. It is mainly served ... | 13 | 636 | 28,695 |
indonesian | Ethnic & Regional Sub-cuisines | Batagor | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Sundanese cuisine | Batagor (abbreviated from Baso Tahu Goréng, "fried bakso [and] tofu") is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, m... | 6 | 999 | 28,696 |
indonesian | Ethnic & Regional Sub-cuisines | Cilok | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Sundanese cuisine | Cilok (Aksara Sunda: ᮎᮤᮜᮧᮊ᮪) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from Indonesia. In Sundanese, cilok is an abbreviation of aci dicolok or "poked tapioca", since the tapioca balls are poked with lidi skewers made from the midrib of the coconut palm frond.
T... | 4 | 1,009 | 28,697 |
indonesian | Vegetarian & Vegetable Dishes | Oncom | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Vegetarian dishes of Indonesia | Oncom (IPA: ɔnˈtʃɔm) is one of the traditional staple foods of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.
Usually, oncom is made from the by-products from the production of other foods: soy pulp re... | 8 | 752 | 28,698 |
indonesian | Ethnic & Regional Sub-cuisines | Pepes | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Sundanese cuisine | 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. This cooking technique allows the rich spice mixture to be compressed agai... | 5 | 650 | 28,699 |
indonesian | Ethnic & Regional Sub-cuisines | Seblak | Southeast_Asian_cuisine > Category:Indonesian cuisine > Category:Sundanese cuisine | Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪) is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia. Made of wet krupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. ... | 5 | 830 | 28,700 |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.