Home Regions Asia Indonesia

Indonesia

Indonesia

Featured Dishes from Indonesia

Dadar gulung

Dadar gulung

Dadar gulung 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" while gulung means "to roll". The pancake usually has a green colour, which is acquired from daun suji or pandan leaves. It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar. It is commonly found in Indonesia, Malaysia and Brunei. The snack is commonly found in traditional marketplaces and Warung in Indonesia, especially in Java, Bali and other regions. In Malaysia and Brunei, it is known as kuih gulung, kuih ketayap and kuih lenggang. In Sri Lanka it is known as surul appam. Similar to Indonesia, in Singapore it is known as kuih dadar.

Nasi

Nasi

Nasi kucing

Nasi kucing

Nasi kucing and often translated cat rice or cat's rice) is an Indonesian rice dish that originated in Central Java, primarily in the Yogyakarta, Semarang, and Surakarta areas but has since spread throughout the country. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves. The term nasi kucing, literally meaning "cat rice" or "cat's rice", is derived from its portion size; it is similar in size to what the Javanese would serve to a pet cat, hence the name.

Nasi tim ayam

Nasi tim ayam

Nasi tim is an Tionghoa Indonesian steamed chicken rice. In Indonesian language nasi means rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks. Although it commonly uses chicken, some variants also use pork, fish or beef in place of chicken. Nasi tim for babies are often made from red rice and chicken liver. The diced and seasoned boneless chicken and mushroom are stir-fried with garlic and seasoned with soy sauce, Chinese cooking wine, sesame oil and oyster sauce. The rice is seasoned with salt and pepper and garlic. Hard boiled chicken egg is placed in the bottom of the bowl, followed by seasoned cooked chicken and mushroom, then the bowl is filled with seasoned rice. Then the bowl is steamed in a steamer until it is cooked well.

Nasi uduk

Nasi uduk

Nasi uduk is an Indonesian-style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine. The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.

Taho

Taho

Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and tahô peddlers can be found all over the country. The dish originates from Hokkien tāu-hū (豆腐), which was introduced to the Philippines via Hokkien immigrants.

Tinutuan

Tinutuan

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. Tinutuan is a congee made from rice, pumpkin, and sweet potato or cassava cooked up into a pulp. It is then mixed with corn kernels and various leafy vegetables such as gedi , kangkung (water spinach), kemangi (lemon basil), melinjo (Gnetum gnemon), and bayam (amaranth). Finally, it is served with many toppings that may include fried shallots, fried tofu, spring onions, leeks, coriander, chili, and condiments like sambal, dabu-dabu, and a smoked or salted fish, usually skipjack tuna, anchovies, or nike (a small species of fish from nearby Lake Tondano). The etymology of the word tinutuan is unknown. The exact date when tinutuan was invented is also uncertain. Some sources say it has been popular since 1970, while others date its invention as late as 1981. The local government of Manado made tinutuan an official icon of the city in 2005 and assigned a "traditional food area" lined with tinutuan stalls at Wakeke Street.

Youtiao

Youtiao

Youtiao , known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Affogato

Affogato

An affogato , known in full in Italian as (gelato) affogato al caffè ('(ice cream) drowned in coffee'), is an Italian dessert comprising a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped with hot espresso. Some variations add a shot of amaretto, bicerin, Kahlúa, or other liqueur. Though restaurants and cafés in Italy categorize the affogato as a dessert, some restaurants and cafés outside of Italy categorize it as a beverage. Whether a dessert or beverage, restaurants and cafés usually serve the affogato in a tall glass with a narrow bottom, allowing the ice cream to melt and combine with the espresso at the bottom of the glass. Occasionally, coconut, berries, honeycomb and multiple flavours of ice cream are added. A biscotto or cookie can also be served alongside. Affogati (also pluralized as "affogatos") are often enjoyed as a post-meal coffee dessert combo eaten with a spoon and/or drunk with a straw. While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of fior di latte (unflavored) or vanilla gelato topped with a shot of espresso, variations exist in European and North American restaurants.

Ais kacang

Ais kacang

Ais kacang , literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a Malaysian dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei. Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. Many Southeast Asian coffee shops, hawker centres and food courts sell this dessert.

Ang ku kueh

Ang ku kueh , 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 square piece of banana leaf. As suggested by its name, red tortoise cakes are traditionally red in color and has a sticky, chewy texture when eaten. Red tortoise cakes are shaped like tortoise shells because the Chinese traditionally believed that eating tortoises would bring longevity to those who are eating it and bring about good fortune and prosperity. Considered to be auspicious items, these sweet pastries are especially prepared during important festivals such as Chinese New Year as offerings to the Chinese deities. Red tortoise cakes are also prepared for occasions that are culturally important to the Chinese such as a newborn baby's first month or birthdays of the elderly. Eating red tortoise cakes during these times is meant to represent blessings for the child and longevity for the elderly. Aside from China, in modern times, red tortoise cakes continue to be important food items during Chinese festivals in many countries with significant Sinophone communities especially in Southeast Asia. However, eating red tortoise cakes in these countries is no longer restricted to special occasions for red tortoise cakes are also commercially available in many pastry shops and bakeries.

Bakpia pathok

Sweet pastries filled with mung beans, chocolate, durinan, cheese

Banana roti

Banana roti

Flatbread made with bananas

Bomboloni

Bomboloni

A bombolone is an Italian filled doughnut (similar to a Berliner, pączek, etc.), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called "bomba" (pl.: bombe) in some regions of Italy. The etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this pastry (i.e., a "calorie bomb").[original research?] While bomboloni may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety. Pasticcerie sometimes have handwritten signs for them, and food writer Emily Wise wrote that visitors might not be as taken with hot filled doughnuts in an area with wild boar salami and sandwiches with truffle oil on offer, but that residents of Tuscany enjoy them even at the beach. They are also sold from carts on the beach and are a bit distinct from the filled doughnuts in other countries by having the filling put in from the top, where it is sometimes visible, rather than injected from the side.

default-pic

Bubur candil

Sweet porridge made with coconut milk, pandan and sugar with glutinous rice balls

Bubur kacang hijau

Bubur kacang hijau

Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese areas. It is often served as dessert or snack, but is also a popular choice for breakfast or late night supper. In Indonesia, warungs specializing in selling bubur kacang hijau are commonly found. They usually also offer grilled bread (roti bakar). The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. Bubur kacang hijau may also be served with black glutinous rice (ketan hitam) and bread. Black glutinous rice can also be made into bubur ketan hitam.

Bubur ketan hitam

Bubur ketan hitam

Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. It is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam. It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubuh injin or bubuh injun in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai. The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm sugar. While coconut milk, pandan leaves and a pinch of salt might be added to give aroma. However, in most part of Indonesia, bubur ketan hitam is always served with kacang hijau , and accompanied with bread. This black glutinous rice and mung beans combo is often simply called as bubur kacang hijau. Sometimes, a more fancy restaurant's variant is served with additional toppings, such as slices of baked or fried banana, or cinnamon powder.

Bubur sagu

Bubur sagu

Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, the Maluku Islands and coastal Papua. It is also widespread in Papua New Guinea and serves as the counterpart to central and western Indonesian cuisines that favour rice as their staple food. The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, called tumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has a glue-like consistency and texture. Sayur bunga pepaya and tumis kangkung (stir-fried water spinach) are often served as side-dish vegetables to accompany papeda.

Cendol

Cendol

Cendol /ˈtʃɛndɒl/ is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. Earliest written records of the word cendol or tjendol can be traced to dictionaries and books of the 19th century in the Dutch East Indies (now Indonesia). One of the oldest known records of the word tjendol is listed in the 1866 Oost-Indisch kookboek or East Indies recipe book. This book includes a cendol recipe with the title Tjendol of Dawet which indicates that cendol and dawet were already used synonymously at that time. In the dictionary Supplement op het Maleisch-Nederduitsch Woordenboek (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from sago, coconut milk, sugar and salt.

Chocolate

Chocolate

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

Churro

Churro

A churro , or churros: is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine, and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras (or jeringos in some regions). They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack.

Cincin

Cincin

Cincin is a traditional kuih[vague] for the Bruneian Malay people in Brunei and the Malaysian state of Sabah.

Clorot

Clorot

Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. It is a popular traditional sweet snack commonly found in Brunei, Indonesia, and Malaysia. In Java, it is known as clorot or celorot, and commonly associated with Javanese traditional jajan pasar (market munchies). In Bali and Lombok islands of Indonesia, it is known as cerorot. In Brunei and in the Malaysian states of Sabah, it is known as celurut or jelurut. Gula jawa (palm sugar), pandan leaf, salt and water are boiled until done and mixed with coconut milk. This sweet liquid then being poured upon rice flour and sago or tapioca flour, and mixed evenly. The janur or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt. These filled cones then being steamed for about 15 minutes until the dough inside the cone are cooked and hardened.

Dadar gulung

Dadar gulung

Dadar gulung 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" while gulung means "to roll". The pancake usually has a green colour, which is acquired from daun suji or pandan leaves. It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar. It is commonly found in Indonesia, Malaysia and Brunei. The snack is commonly found in traditional marketplaces and Warung in Indonesia, especially in Java, Bali and other regions. In Malaysia and Brunei, it is known as kuih gulung, kuih ketayap and kuih lenggang. In Sri Lanka it is known as surul appam. Similar to Indonesia, in Singapore it is known as kuih dadar.

Dadiah

Dadiah

Dadiah or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days. The milk is fermented by indigenous lactic bacteria found in the buffalo milk. Its natural fermentation provides different strains of lactic acid bacteria involved in each fermentation. The natural, indigenous, lactic acid bacteria found in dadiah could be derived from the bamboo tubes, buffalo milk, or banana leaves. Dadiah is usually eaten for breakfast, mixed together with ampiang (traditional glutinous rice krispies) and palm sugar. Dadiah can also be eaten with hot rice and sambal.

Dalgona

Dalgona

Dalgona is a Korean candy made with melted sugar and baking soda originating from South Korea. It is a popular street snack from the 1960s, and is still eaten as a retro food. When a pinch of baking soda is mixed into melted sugar, the thermal decomposition of the baking soda releases carbon dioxide, which makes the liquidized sugar puff up and becomes a light and crunchy candy once cooled and hardened. Typically, the creamy beige liquid is poured on a flat surface, pressed flat, and stamped using a cookie cutter giving off the image on the candy such as a star or a heart. Consumers try to trim their way around the outline on the snack without breaking the picture as a challenge. Traditionally, if this trimming is completed without breaking the candy, the consumer receives another free dalgona from the seller. Modern cafes in Korea serve novel dalgona coffee beverages where dalgona-flavoured coffee cream is heaped on top of iced tea or coffee, as well as pastries such as scones. Some cafes also used dalgona to make desserts such as bingsu and souffle. Dalgona appeared in an episode of the Netflix series Squid Game, with a deadly version of the dalgona challenge being the second game played in the series. The success and international popularity of the show led to a revival of the candy's popularity in South Korea along with the rising prevalence around the world. Sales have doubled for dalgona street vendors as foreigners become more interested in the candy. People have also taken to social media such as TikTok and YouTube to make their own candy at home as a challenge and as a cooking recipe.

Dodol

Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India , Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet. The term "dodol" believed as a word of Sundanese origin, which in Old Javanese also known as "dwadal", whereas in modern Javanese it is called jenang. In ancient Java, dodol is mentioned as dwadal. At that time dodol was made using the main ingredients of brown coconut sugar, rice flour and additional flavouring agent such as durian. In the royal banquets during the ancient Mataram Kingdom circa 8th to 11th century, dodol was served as a dessert described as brown-coloured sweet treat. Dodol is mentioned in the Gemekan inscription dated from the year 852 Saka or 930 CE, from the Medang Mataram Kingdom period, right side, line 23-24: "nañjapan, kurawu, kurima, asam, dwadal, kapwa madulur malariḥ" (and snacks, such as kurawu, kurima, tamarind, dodol, all are illuminated and approached).

Es buah

Es buah

Es buah is an Indonesian iced fruit cocktail dessert. This cold and sweet beverage is made of diced fruits, such as honeydew, cantaloupe, pineapple, papaya, squash, jackfruit and kolang kaling , mixed with shaved ice or ice cubes, and sweetened with liquid sugar or syrup. The type of fruit used in this dessert may vary, some might add any available fruits such as mango, watermelon or longan — some imported fruits — such as lychee, kiwi, strawberry, pear, peach or grapes. Other ingredients might be added too, such as agar-agar jelly, grass jelly, seaweed or nata de coco. Es buah is a popular drink among Indonesians, especially during Ramadhan as a popular choice for iftar — to break the fast among Indonesian Muslims. It is quite similar with es campur and es teler although with different contents.

Es campur

Es campur

Es campur is an Indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk. In Indonesia, es campur is sold from humble traveling trolley to restaurants. For Indonesian Muslims, es campur and kolak are popular treats during Ramadan for iftar, often sold prior to breaking the fast. It is quite similar to es teler and es doger although with different content. The ingredients might vary, since the term campur means "mix". It may consist of coconut, sea weed, milk, syrup, jackfruit, and many others.

Es doger

Es doger

Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima , avocado, cassava tapai, ketan hitam (black glutinous rice) tapai, jackfruit, diced bread and condensed milk. The condensed milk can be plain (white), or chocolate flavoured. Es doger gains its pinkish color from rozen (rose) syrup, cocopandan syrup, or pink food coloring. Es doger is commonly sold by travelling vendor carts in major Indonesian cities, mainly in Bandung, Jakarta, Malang and Surabaya. The Malaysian ais Bandung (Bandung ice) of coconut milk ice with pink rose syrup is actually quite similar to es doger, albeit with lesser content. Both drinks has pinkish hue, and es doger is often associated with the city of Bandung. Yet the relations between the two drinks are uncertain.

default-pic

Es goyobod

Es goyobod is an Sundanese drink from Indonesia. The origin of coconut milk based cold beverage similar to es campur. It is made with shaved ice, coconut milk, sugar syrup, and jellied mung bean starch known as hunkwe. Other ingredients may include avocado and shredded coconut.

Es krim

Es krim

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Es puter

Es puter

Coconut milk ice cream, many different flavors available

Es teler

Es teler

Es teler is an Indonesian fruit cocktail. Avocado, coconut meat, grass jelly, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandanus amaryllifolius leaf , sugar, and a tiny amount of salt. This concoction, created by Murniati Widjaja, won a competition to come up with a national drink for Indonesia in 1982.

Geplak

Geplak is an Indonesian sweet snack, originating from Java, made from equal parts coarsely grated coconut and sugar, often brightly colored. Some versions include rice flour, citrus leaves and/or waluh fruit. Geplak is mainly produced in Bantul, a city in Yogyakarta, Indonesia.

Getuk

Getuk

Gethuk is an Indonesian-Javanese dish made from cassava. The cassava is peeled, boiled and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be replaced with palm sugar to give it brownish color and more distinctive taste. Other method to make gethuk is by grinding it with meat grinder and cut it into cubes. This kind of getuk also known as getuk lindri. While grinding butter, sugar, salt, and sometimes also milk powder, vanilla, and food coloring is added. Usually sold by seller that goes around the neighborhood in East Java.

Getuk goreng

Getuk goreng is a common dish from the Banyumas Regency of Central Java, Indonesia. Getuk goreng is made from cassava or usually the Banyumasan people call it boled with added brown sugar making this fried getuk sweet and savory. Getuk goreng was discovered in 1918 by accident by Sanpirngad, a nasi rames seller, around in Sokaraja. Getuk goreng was one of his trades at that time the merchandise he was selling did not sell, so he had the sense that it could be consumed again then fried fry that are not sold out are fried and sold again, it turns out that fried fry is favored by the buyer, now fried getuk is not a food that is no longer sold but rather a getuk that is deliberately sold.[clarification needed]

Gingerbread

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Halva

Halva

Halva is a type of confectionery originating from Persia (now Iran) and widely spread throughout the Middle East and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōγn xwardīg, meaning "oil food".

Jajanan pasar

Jajanan pasar

Traditional sweets, cakes and treats

default-pic

Jan hagel

Janhagel or Jan Hagel is a typical Dutch kind of cookie. It is a rectangular, brittle cookie, covered with granulated sugar and possibly almond shavings. It's an old Dutch specialty. Many people know Jan Hagel as small cookies with anise sugar on it, but there is also another form of Jan Hagel, a taai-taai-like cake with anise taste. This cake is still baked by Bakery Kok. Previously, this cake was known as 'Strontboen' Jan Hagel. Because when farmers had cleaned the stable the staff ate Jan Hagel. The unique taste makes Jan Hagel similar to Nougat.

Klappertaart

Klappertaart

Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi. Klappertaart is Dutch for "coconut cake" or "coconut tart" and it is made from flour, sugar, milk, butter, and the flesh and juice of coconuts.

Klepon

Klepon

Klepon or kelepon or kalalapun, also known outside Java as onde-onde and buah melaka, 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. Klepon is a boiled rice cake filled with liquid palm sugar (gula jawa/merah/melaka) and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) and a paste made from the leaves of the pandan or dracaena plants (daun suji) — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.

Kolak

Kolak

Kolak is an Indonesian sweet dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (P. amaryllifolius). A variation in which banana is added, is called kolak pisang or banana kolak. Other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, tapioca pearls, and kolang-kaling (aren palm fruit). It is usually served warm or at room temperature, but some prefer it cold. In Indonesia, kolak is a popular iftar dish, locally known as tajil (sugary snacks and drinks consumed to break the fast) during the holy month of Ramadan, and is also a popular street food. Kolak is basically a dessert based on a sweet liquid made from the mixture of palm sugar and coconut milk. Blocks of palm sugar are crushed and liquified in boiling water, mixed together with coconut milk and pandanus leaf to add aroma. Additional fillings are added and boiled together in this hot sweet liquid. Popular kolak contents including sliced banana, diced sweet potato, ground sweet potato balls, diced pumpkin, jackfruit, and aren palm fruit locally known as kolang-kaling.

Kue

Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages (known as guǒ in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.

Kue lidah kucing

Kue lidah kucing

Kue lidah kucing 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 kattentong, and ultimately derived from European cat tongue biscuit. In Indonesia, kue lidah kucing is widely known. This pastry is a special dish in some Indonesian occasion such as Eid ul-Fitr, Christmas and Chinese New Year.

Kue putu

Kue putu

Kue putu or putu bambu is an Indonesian kue. It is made of rice flour called suji and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes , and served with desiccated coconut. This traditional bite-sized snack is commonly found in maritime Southeast Asia, particularly in Java, Indonesia, where it is called putu bumbung. Kue putu is usually sold by street vendors and can be found in traditional markets, along with other kues. Kue putu can also be found in the Netherlands due to its colonial ties with Indonesia. It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. This green coconut-rice flour ingredients with palm sugar filling is filled into bamboo tube container. Subsequently, the filled bamboo tubes are steamed upon a steam cooker with small holes opening to blow the hot steam. The cooked tubular cakes then pushed out from the bamboo tube container, and served with grated coconut.

Kue satu

Kue satu

Kue satu 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 often served during festive occasions, such as Lebaran (Eid al Fitr), Natal (Christmas), and Imlek (Chinese new year). It is believed that the cookies were derived from Chinese Peranakan traditional cookies or dry kue. Kue satu or kue koya are made with only four ingredients; mung beans, powdered sugar, vanilla extract, and water. The mung beans are dry-toasted until their skins start to crack, after which the skins are removed. The peeled mung beans are then mashed or ground manually with either a mortar and pestle, or more modern kitchen devices, like a food processor or blender. Then, the powdered mung beans are mixed with powdered sugar, vanilla extract, and a small amount of water to form a dough. This dough is then placed into small cookie molds and baked in the oven at 150°C. Afterwards, the baked cookies are aired and sun-dried for several hours, before being stored in air-tight glasses or plastic cookie jars. The most common kue koya variant uses mung beans, which give the powder a white color. Another variant is called kue koya kacang tanah, which uses ground peanuts instead of mung beans, thus creating a brown-colored kue koya.

default-pic

Kuih kapit

Thin wafer cookies, commonly folded or rolled

default-pic

Kurma

Fried strips of dough covered with a ginger syrup, common during Diwali

Lapis legit

Lapis legit

Spekkoek 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 Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine. Spekkoek is popular in Indonesia and is served as a holiday treat, especially for natal, imlek, and lebaran. It is also served or given as gifts during many local festivities such as at birthday parties and weddings. In the Netherlands, the sliced cake can be found in most grocery stores and Asian markets (tokos). It is traditionally served for dessert in rijsttafel. It is also a very popular dessert in Hadhramout. The Dutch term spekkoek translates literally as pork belly (or bacon) cake, a name derived from its appearance of dark and light layers. Its Indonesian name, lapis legit, means sweet layer cake. The English translation is often given as thousand layer cake, or thousand layer spice cake.[citation needed]

Lupis

Lupis is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. Lupis is one of many glutinous rice desserts from Indonesia. Lupis are sometimes cylindrically shaped like Lontong. Lupis is usually eaten with thick palm sugar syrup and with shredded coconut toppings. Often eaten at breakfast or as a side dish during the evening, lupis is often sold at traditional marketplaces throughout Indonesia and is a popular food found nationwide, but especially in middle and eastern Java as well as West Sumatra. Lupis is one of the top desserts that tourists who visit Purwokerto in Java seek. Lupis is made by first soaking glutinous rice in water, salt, and lime juice. After draining the water, the soaked glutinous rice is moved onto banana leaves in single serving size portions to be wrapped for shaping. The wrapped rice triangles are then put aside for the creation of the syrup condiment. Coconut sugar is dissolved in water and brought to a boil and left to thicken. Grated coconut is then sprinkled on top of the unwrapped lupis and drizzled with coconut sugar syrup to be served.

Macaron

Macaron

A macaron or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras).

Martabak manis

Martabak manis

Sweet pancakes, commonly filled with butter, sugar, chocolate, coconut, creamed corn, peanuts, cheese

Mousse

Mousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Nagasari

Nagasari

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. Naga in Javanese language means "a big snake; a dragon". It refers to a mythical green snake in the Old Java that brings fertility to the earth. The word is derived from a Sanskrit word naga. Sari means "beautiful; fertile; patient" or "seed; flower". Nagasari literally means "the seed of the dragon" or "the beautiful dragon". Since the Javanese dragon is often depicted as a green snake, the food is thus given green color.

Nian gao

Nian gao

Nian gao , sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". The character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". In Mandarin (though not all Chinese languages), Nian gao (年糕) also is an exact homonym of "sticky cake" (黏糕／粘糕), the character 黏／粘 (nián) meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the Jade Emperor. It is also traditionally eaten during Chinese New Year. Originally from China, it spread to or gave rise to related rice cakes in Southeast Asian countries and Sri Lanka due to overseas Chinese influences.

Ombus ombus

Sticky rice filled with palm sugar and coated with coconut flakes, either wrapped in a banana leaf or shaped by hand by forming a fist and squeezing

Onde

onde - Rice flour pastry filled with bean paste and topped with sesame seeds

Pandan cake

Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands. It is similar to the buko pandan cake of the Philippines, but differs in that it does not use coconut. The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. However, the distinct ingredient is the use of pandan leaf, which gives the cake its distinct green colouration. The cakes are light green in tone due to the chlorophyll in the leaf juice. It sometimes contains green food colouring to further enhance its colouration. The cakes are not always made with the leaf juice, as they can be flavoured with Pandanus extract, in which case colouring is only added if a green colouration is desired. The original pandan cake common in Indonesia, the Netherlands, and Singapore is a usually soft sponge cake akin to the light and fluffy chiffon cake, made without any additional coating or frosting. The other variants are actually derived from other cake recipes, with any similarity only in the usage of green pandan flavouring extract.

Panna cotta

Panna cotta

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called latte inglese (lit. 'English milk'), made of cream cooked with gelatin and molded, although other sources say that latte inglese is made with egg yolks, such as crème anglaise; perhaps the name covered any thickened custard-like preparation. The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

Pineapple tart

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia , Malaysia (Baba Malay: kueh tae or kuih tair, Malay language: kuih tat nanas; Jawi: تت نانس/ننس‎), Brunei and Singapore in various forms. The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants. The pastry consists of a large proportion of butter and egg yolk, and some corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually making a slow reduction of grated fresh pineapple that is caramelized with a mix of sugar and spices, usually cinnamon, star anise and cloves.

Pisang goreng

Pisang goreng

A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil. It is a common dish across Southeast Asia and South India. It is commonly found in Kerala and is not served with any curry or side dishes. Banana fritters are a traditional snack in Brunei, where they are called cucur pisang. They are similar to pisang goreng in Indonesia and Malaysia. Cucur pisang madu, a variant of cucur pisang made with honey, are popular as a light afternoon meal .

Pisang rai

Boiled sliced banana pieces coated with coconut and palm sugar syrup

Profiteroles

Profiteroles

A profiterole , cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Putri salju

Putri salju

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 holidays, such as Lebaran (Eid ul-Fitr), Natal (Christmas) and Imlek (Chinese New Year). Putri salju cookies are usually sold in air-tight plastic or glass jars in traditional markets, bakeries, pastry shops and supermarkets. The cookies' dough is made from a fine mixture of flour, cornstarch, butter or margarine and egg yolks which is baked in the oven. After the cookies are ready, they are left to cool slowly to room temperature. Once cool, powdered sugar is either sprinkled upon the cookies, or both powdered sugar and cookies are placed in a plastic bag and shaken to distribute the sugar evenly on the cookies' surfaces. Prepared cookies must be stored in air-tight containers to prevent the sugar absorbing water from the air via hygroscopy. The sweet cookie is much-loved by the Indonesian people, especially children.

Rosette

Rosette

Rosette are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and typified by their lacy pattern. The batter is a blend of wheat flour, eggs, sugar and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. In Kerala, India, Rosette cookies known as Achappam are made using rice flour.

Roti buaya

Roti buaya

Roti buaya is a Betawi two piece sweetened bread in the shape of a crocodile. Roti buaya is always present in traditional Betawi wedding ceremonies. Bread and pastry-making was introduced by Europeans that settled in Batavia (Jakarta), the Portuguese and Dutch. Before the arrival of the Europeans who introduced bread, the crocodile shaped dish was made from yam or cassava. The modern version of roti buaya was created during the colonial era were influenced by Dutch cuisine along with selat solo (Solo salad), macaroni schotel (macaroni casserole), pastel tutup (Shepherd's pie), bistik jawa (Javanese beef steak), semur (from Dutch smoor), erten (pea soup), brenebon (kidney bean soup) and sop buntut. The Betawi believe that crocodiles mate with only one partner; therefore, the bread is believed to represent the fidelity of married couples. During the wedding, the bread on the bride's side is noticed by the guests and the condition of the bread is considered to represent the groom's character. Crocodiles have traditionally been considered to be very patient. Besides fidelity, the bread also represents economic establishment. However, in modern culture the symbolism of the crocodile has changed. A crocodile can refer to bad things, such as in buaya judi (a gambler), buaya minum (an alcoholic) and buaya darat (an unfaithful person).

Roti tissue

Roti tissue

Roti tissue, roti tisu, or tisu prata is a sweet flatbread often sold at Mamak stalls in Malaysia and Singapore. It is also known as "roti helikopter" . Roti tisu is a thinner and crispier version of the traditional roti canai/ prata. It is as thin as a piece of 40–50 cm round-shaped tissue. Roti tisu is available at most local Mamak stalls in Malaysia and Singapore and may be coated with sweet substances, such as sugar and kaya (jam), or eaten with condiments such as ice cream. The popularity of roti tissue has spread to neighbouring Indonesia, where it is found as street food in areas with significant Malays and Indian-Indonesian communities.

Strudel

Strudel

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava. Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means 'whirlpool' or 'eddy'.

Taho

Taho

Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and tahô peddlers can be found all over the country. The dish originates from Hokkien tāu-hū (豆腐), which was introduced to the Philippines via Hokkien immigrants.

Tapai

Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called tapai). Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria. Tapai is derived from Proto-Malayo-Polynesian *tapay ("fermented [food]"), which in turn is derived from Proto-Austronesian *tapaJ ("fermented [food]"). Derived cognates has come to refer to a wide variety of fermented food throughout Austronesia, including yeasted bread and rice wine. Proto-Malayo-Polynesian *tapay-an also refers to large earthen jars originally used for this fermentation process. Cognates in modern Austronesian languages include tapayan (Tagalog), tapayan (Maguindanaon), tepayan (Iban), and tempayan (Javanese and Malay).

Vla

Vla

Vla is a Dutch dairy product made from fresh milk. The word vla was first documented in the 13th century and originally referred to any custard-like substance covering cakes or other baked goods. The word vlaai is related and has since come to refer to a type of pie. Traditionally vla is made with eggs, sugar and fresh milk, although some industrial producers use cornstarch rather than eggs today. Vla is available in many different flavors, of which vanilla is most popular. Other flavors include chocolate, caramel, banana, orange and apple.

Wajik

Wajik

Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue, and a kuih of Brunei, Singapore and Malaysia .[citation needed] The official Indonesian dictionary describes wajik as a confectionery made from a mixture of sticky rice, sugar, and coconut milk and cut into diamond shapes (rhombus or parallelogram).: 12 The main ingredients of wajik are glutinous rice, palm sugar, and coconut milk. The high content of sugar serves as a natural preservative since sugar inhibits the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks. To enhance the aroma, wajik is often enhanced with aromatic ingredients such as pandan, vanilla, or brown sugar and durian.: 11 A variant called wajik kelapa uses coconut and palm sugar.

default-pic

Wedang angsle

Coconut milk with glutinous rice, sago pearls, mung beans, flour cakes, peanuts

default-pic

Wedang ronde

Glutinous rice balls with a peanut filling in warm ginger syrup

Wingko

Wingko, wiwingka or bibika, which is sometimes called wingko babat, wiwingka or bibika , is a traditional Indonesian pancake-like snack made from coconuts. This kue is usually associated with Javanese cuisine. Wingko is a type of cake made mainly of coconut and other ingredients. Wingko is popular especially along the north coast of Java island. It is sold mostly by peddlers on trains, at bus or train stations, or in the producer's own shop. This might explain its popularity in Java to as a gift to families upon returning from traveling. Wingko is typically a round, almost hard coconut cake that is typically served in warm, small pieces. Wingko is sold either in the form of a large, plate-sized cake or small, paper wrapped cakes.

Air kelapa

Air kelapa

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Air tebu

Air tebu

Sugarcane juice

Arabica coffee

Arabica coffee

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

Arak

Arak

Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru". There are two primary styles of arrack that are very different from one another: Batavia arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Sri Lankan (Ceylon) arrack, by contrast, is a more refined and subtle spirit. It has hints of cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation.

Bajigur

Bajigur

Bajigur is a hot and sweet beverage native to the Sundanese people of West Java, Indonesia. The main ingredients are coconut milk and Aren sugar; usually to add taste, a small amount of ginger and a small pinch of salt. Traditionally fragrant pandan leaves were added, but now often artificial vanilla powder is used. It can also include kopi tubruk, finely pounded coffee. This beverage is served hot and is sold through vendor carts traveling in villages and residential areas. The carts are equipped with portable stoves to keep the beverage hot. Bajigur is considered suitable to be consumed in cool highlands, or during cold nights or rainy days to warm oneself. The beverage is usually accompanied with traditional snacks such as steamed banana, boiled sweet potato or boiled peanuts. In Javanese language, the term "bajigur" was used as a euphemism for the swear word "bajingan" or "bajirut".

Bandrek

Bandrek

Bandrek is a traditional hot, sweet and spicy beverage native to Sundanese of West Java, Indonesia. The Sundanese people who live in the cool, highlands consume bandrek to warm themselves at night and during cold weather. This hot beverage is made of a mixture of ginger water, palm sugar and cinnamon. Other ingredients such as, star anise, cloves, coriander seeds, cardamom pods, lemongrass, and a small amount of black pepper are sometimes added. Milk can also be added to the mix, depending on one's taste. Sweetened condensed milk or coconut milk is commonly used for this purpose. It is believed that bandrek has a healing effect on minor health problems, such as sore throat.[citation needed]

Bandung

Bandung

Bandung, sirap bandung, air bandung, iced bandung or rose syrup drink is a drink popular in Maritime Southeast Asia, notably in Brunei, Indonesia, Malaysia and Singapore. It consists of evaporated milk or condensed milk flavoured with rose syrup , giving it a pink colour.

Bintang

Bintang

Bir pletok

Bir pletok

Bir pletok is a non-alcoholic Indonesian drink of the Betawi people in Jakarta, Indonesia. Pletok beer is made from several spices, namely ginger, pandan leaves, boiled sappan wood, and lemongrass. Bir pletok is mostly found in Indonesia and is considered a genuine Betawinese drink. Most lagers are alcoholic and are known to have negative health effects but, despite being referred to as a "beer", Pletok does not contain alcohol.

Black coffee

Black coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

default-pic

Brem Cair

Caffè macchiato

Caffè macchiato

Caffè macchiato , sometimes called espresso macchiato and often shortened to just macchiato in English, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means 'stained' or 'spotted', so the literal translation of caffè macchiato is 'stained coffee' or 'marked coffee'. The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.

Caffè mocha

Caffè mocha

A caffè mocha , also called mocaccino ( Italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The coffee drink today called "mocha," however, is made by adding chocolate, and some believe that this is the result of confusion caused by the chocolate flavor that may sometimes be found in Yemeni coffee. Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century; in Turin, chocolate was mixed with coffee and cream to produce bavareisa, which evolved in the 18th century into bicerin served in small clear glass where its components may be observed as three separate layers. However, prior to 1900s, Mocha referred to Yemeni coffee, and its meaning began to change around the turn of the 20th century, and recipes for food such as cakes that combined chocolate and coffee that referenced mocha began to appear. In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients.

Cappuccino

Cappuccino

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States). It is typically smaller in volume than that of a latte, and topped with a thick layer of foam rather than being made with microfoam.

Cognac

Cognac

Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Cold brew coffee

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. The brewing is either done slowly, by drip, filter, French press, moka pot or percolator, or done very quickly, under pressure, by an espresso machine. When put under the pressure of an espresso machine, the coffee is termed espresso, while slow-brewed coffees are generally termed brewed coffee. While all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water . Upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. There are many variations to the basic coffee or espresso bases. With the invention of the Gaggia machine, espresso and espresso with milk, such as cappuccino and latte, spread in popularity from Italy to the UK in the 1950s. It then came to America, and with the rise in popularity of the Italian coffee culture in the 1980s, it began to spread worldwide via coffeehouses and coffeehouse chains.

Cortado

Cortado

A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar , in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries. In Spain a café solo corto is a small amount of black coffee (usually a single shot of espresso), while a café cortado or more commonly just a cortado is an espresso with a splash of milk. The term cortado is itself broadly associated with various coffee or espresso beverages having been "cut" with milk. The cortado is very similar or the same as the Italian macchiato or the French noisette. The cortadito in Cuba specifically implies a small beverage similar to the café solo corto consisting of a standard 30 mL (1 US fl oz) espresso shot; however, unlike the solo corto, the Cuban cortadito is generally cut with heated sweetened condensed milk, being a more available preserved form of milk, as fresh milk was historically often unavailable. A cortadito is usually served in a special glass, often with a metal ring base and a metal wire handle. There are several nominal variations, including cortado condensada, café con leche condensada or bombón (espresso with condensed milk); leche y leche is a similar variation, but with both condensed milk integrated throughout and a dollop of cream resting on top. Brought to the Little Havana neighborhood of Miami, Florida, by Cuban-Americans in the 1960s, the cortadito drink is now found throughout the city, and is an important part of everyday culture, particularly among Cubans. However, the cortadito is a drink distinct from Cuban-style coffee, which includes sugar in addition to milk, and has its own brewing method as espresso.

default-pic

Dewe

Doppio

Doppio

Doppio espresso is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. This results in 60 ml (2.1 imp fl oz; 2.0 US fl oz) of drink, double the amount of a single shot espresso. Doppio is Italian multiplier, meaning 'double'. It is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. A single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. At most cafés outside of Italy, a doppio is the standard shot. Because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink. Media related to Doppio at Wikimedia Commons

Drip coffee

Drip coffee

Coffee preparation is the process of turning coffee beans into liquid coffee. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated bottle to maintain its temperature. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Whole roast coffee or ground coffee is often vacuum-packed to prevent oxidation and lengthen its shelf life. Especially in hot climates, some find cold or iced coffee more refreshing. This can be prepared well in advance as it maintains its character when stored cold better than as a hot beverage.

Es kelapa muda

Es kelapa muda

Coconut milk/coconut water, may contain sugar, often served with fruit

Espresso

Espresso

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely-ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called crema. Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Espresso serves as the base for numerous popular coffee drinks, including cappuccino, latte, and americano. It can be made with various types of coffee beans and roast levels, allowing for a wide range of flavors and strengths. The quality of an espresso is influenced by factors such as the grind size, water temperature, pressure, and the barista's skill in tamping the coffee grounds.

1
2
3
...
Next