Sop Buntut (English: Oxtail Soup) is a very popular dish in Indonesia. Indonesian oxtail soup can be found all over the archipelago and is made of slices of beef tail, served in vegetables soup with rich but clear beef broth contains boiled potato, carrot, tomato, and celery. Indonesian sop buntut is seasoned with fried shallot. #indonesia #food #culinary #soup #eat…
Sega jamblang, also known as nasi jamblang or rice jamblang in English, is a typical food of Cirebon, West Java Province. "Jamblang" comes from the name of the region to the west of the city of Cirebon, home of the food vendors. Characteristic of these foods is the use of teak as a pack of rice leaves. The dish is served via a buffet, menus are usually available which include fried tempeh, tofu vegetables, jambal fish, lung (troop), scrambled eggs and sambal.
ES TELER // Es teler is Indonesia's favourite shaved cold ice dessert. There are many varieties of es teler but the basic ingredients are young coconut, jelly, avocado, jackfruit, coconut milk and sugar
Es teler is a fruit cocktail in Indonesia. Avocado, coconut meat, cincau, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, Pandanus amaryllifolius leaf, sugar, and a tiny amount of salt.
ES CENDOL // Es Cendol is a sweet, icy dessert which is very popular in Indonesia. The basic ingredients are coconut milk, green chewy pandan-flavoured cendol that resemble green worms, shaved ice and palm sugar
Bika Ambon is a traditional Indonesian cake with a similar texture to a crumpet but richer and sweet and is made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk. Like many Indonesian cakes this one is very rich so serve only a small slice. Bika Ambon is widely known as the specialty cake of Medan, North Sumatra Province and often brought as a gift by those whom visited the city.
Angsle (wedang angsle) is a hot soupy dessert of sago pearls, pre-cooked glutinous rice and mung beans (kacang hijau), putu mayang (brightly-colored, noodle-shaped flour cakes), fried peanuts all drowned in hot, sweet coconut milk.
Pecel is a traditional Indonesian dish consisting of green vegetables and peanut sauce. The peanut sauce is made from a spice paste and ground, toasted, peanuts. The vegetables vary, but generally are leafy choices combined with bean spouts. Normally, pecel is served with some type of meat, white rice, and crackers. The origin of pecel is unknown, and many cities claim to be the creators of pecel. However, the most likely origin of pecel is in the regency of Madiun in East Java.