Begedil - Indonesian Potato Patties

Perkedel (adopted from Frikadeller) - Indonesian Potato Patties. Frikadeller is also known in Indonesian cuisine through Dutch cuisine influence and called perkedel, however the ingredients is not meat, but mostly fried mashed potato patties, sometimes

Indonesian Cakes Project  by ~artemiscrow on deviantART

Jajan Pasar (kue basah) khas Indonesia by ~artemiscrow on deviantART Indonesian traditional snacks and sweets

Kue Ape - Kue Cucur

Thin crust wheat flour batter pancake with thicker part on the middle, coloquially called kue tetek (breast cake).

Turmeric Rice (Nasi Tumpeng)

Love this beautiful traditional Indonesian dish ~ Nasi kuning Tumpeng served only on special occasions Vonny's bday!

Spekkoek - recipe here http://roseskitchen.wordpress.com/2007/01/11/kueh-lapis-legit/

When growing up in Berlin, Germany, my mom would bake with me this incredible Indonesian layer cake, also known as Kueh/Kek Lapis and those.

Cassava Cake with Grated-Coconut (Getuk)

Shredded Coconut- Substitute for Flour -- 15 Secret Ingredients You Just Have to Use in Your Next Batch of Healthy Brownies .

Deep-Fried Dough Sticks     normally eaten as an accompaniment for rice congee or soy milk.    available throughout Asia

Deep-Fried Dough Sticks normally eaten as an accompaniment for rice congee or soy milk. available throughout Asia

Cendol is a traditional dessert drink originating from South East Asia which is popular in Indonesia, Malaysia, Singapore, Vietnam, Philippines and Thailand. There is popular belief that the name “cendol” is related to and originated from the word in Javanese, Sundanese and Indonesian language which means “bump” or “bulge” which refers to bumpy sensations of the green worm-like jelly passed through the mouth during drinking es cendol

Es cendol is an Indonesian drink made from rice flour served with coconut milk, sugar palm and ice cubes or shaved ice. While Indonesian people drink es cendol as a nice refreshment, a lot of Westerners like es cendol as dessert.

fresh uncooked tempeh..

One of my favorite foods from Indonesian Cuisine is fermented soybean cake tempeh. Served many different ways, with a myriad of sauces to please the palate.

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