Banana chips are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties like the Saba and Nendran cultivars. They can be sweet or savory and can be covered with sugar, honey, salt, or various spices.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Turon (Tagalog pronunciation:[tuˈɾɔn]; also known as lumpiang saging or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas, rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. Turon can also include other fillings. Most common is jackfruit, but there are also recipes with sweet potato , mango , cheddar cheese and coconut .
A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. It is a common dish across Southeast Asia and South India.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.
Pritong saging, also known as pritong saba, is a Filipino snack made from ripe saba or cardaba bananas sliced lengthwise and fried in oil. The bananas used are ideally very ripe, in which case it naturally caramelizes and no sugar is added. When younger starchier bananas are used, it is often eaten dipped in muscovado sugar, syrup, or coconut caramel (latik). Unlike the similar pisang goreng of neighboring countries, it is not as popular as street food. Instead it is regarded as a simple home-made snack, most commonly eaten for merienda.
Lumpia are various types of spring rolls from Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Indonesian street food is a collection of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at warung food stalls or food carts. Street food in Indonesia is a diverse mix of local Indonesian, Chinese, and Dutch influences. Indonesian street food are usually cheap, offer a great variety of food of different tastes, and can be found on every corner of the city.
Kue leker is a type of Indonesian crepe, made with wheat flour, eggs, milk and sugar.
Lumpia goreng is a simple Indonesian fried spring roll filled with vegetables. The spring roll wrappers are filled with chopped, matchstick-sized carrots, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might also be filled with minced beef, chicken, or prawns.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
Kue bolu or simply Bolu is an Indonesian term that describes a wide variety of sponge cakes, tarts and cupcakes.
Nasi jinggo is a Balinese ready-to-eat street food, packaged in small portions of banana leaves. Apart from being eaten as street food, nasi jinggo is also used in various religious ceremonies such as the Ngaben funeral rites, birthday celebrations, and meetings.
