Posts Under Traditional Cuisine Category

Apem

Apem

Apem, also known as Appam in Indian origin, is a traditional snack made from rice flour overnight by mixing eggs, coconut milk, sugar and tape and a little salt and then burned or steamed. Shaped like a pancake but thicker. This food is then known by the community as a cake apem, which is derived from the adaptation of Arabic language “affan” meaningful forgiveness. The goal is that ...

Lontong

Lontong

Lontong is an Indonesian food that flourishes in Java society. It is made from rice wrapped in banana leaf and steamed over boiling water for several hours and if the water is running low poured water again so repeated several times. Lontong is generally served with satay, rujak, or curry.  Lontong widely found in various regions in Indonesia as an alternative food substitute for rice. sour...

Lemper

Lemper

Lemper is made from sticky rice which usually contains abon or chopped chicken meat, and wrapped in banana leaves. Making lemper prepare minced chicken meat and menanak sticky rice like rice (can be added with coconut milk). Next, the chopped chicken is wrapped in sticky rice, then the sticky rice is wrapped again with a banana leaf in a large elongated shape. Source of the pict:https://id.wikip...

Ongol-Ongol

Ongol-Ongol

Ongol-Ongol is one of the traditional snacks in West Java, Indonesia. The ingredients consist of dried palm sago flour (main ingredients), water, Java sugar, pandan leaves, coconut and salt. It has a very soft and supple texture. Source of the pict:http://www.tosupedia.com/

Klepon

Klepon

Klepon or kelepon is a traditional Indonesian cake that belongs to the market snack group. That is made from glutinous rice flour formed like small balls and filled with brown sugar and then boiled in boiling water. When klepon riped and then rolled on top of the grated coconut to stick, so that the klepon appears with a grated coconut. Usually klepon placed in a container made of banana leaves....