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Lotek (food) Lotek (alt. spelling: lothek, Javanese: ꦭꦺꦴꦛꦼꦏ꧀) is a Javanese (Indonesian) vegetable-based salad with peanut sauce. [1] While the sauce ingredients are the same with that of pecel, lotek sauce is typically much sweeter to taste, a nod to a classic "Matraman" (adj. belong to the Mataram Sultanate) cuisine. [2] [3]
Pecel ( Indonesian pronunciation: [pət͡ʃəl], Javanese :ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, [1] usually eaten with carbs ( steamed rice, lontong or ketupat ). [2] [3] The simplicity of its preparation and cheap price has contributed to its popularity throughout Java. It has become a food that represents ...
Associated cuisine. Indonesia, Singapore [1] Serving temperature. Hot. Main ingredients. Meat, keluak nut. Media: Rawon. Rawon ( Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [2] Originating from East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup.
salt-boiled fish, [7] i.e. fish cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar. Media: Pindang. Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or ...
Nasi liwet is an Indonesian dish rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia. [1] Thus, the rice has a rich, aromatic, and succulent taste. [3] The uniqueness of nasi liwet is that it applies a traditional Javanese way of cooking rice in coconut milk.
Nasi bogana. Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian -style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes. [1] This rice dish is a type of nasi rames or nasi campur — terms used for dishes that have rice and a variety of side dishes. [2]
Chicken, goat meat, beef, lamb and mutton are popular meats in Javanese cuisine. Next to common farmed chicken, the ayam kampung or free-range chicken, is popular and valued for its leaner, more natural flavors. Almost 90% of Javanese are Muslim, and consequently, much of Javanese cuisine omits pork.
Tumpeng is a symbol of gratitude. [1] According to folklore in Java and Bali, the cone-shaped tumpeng is a symbol of life and of the glory of God as the creator of nature, and the side dishes and vegetables represent the life and harmony of nature. Usually tumpeng is served with spinach, which is a traditional symbol of prosperity in Javanese ...