Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Betawi cuisine
cuisine of Betawi people of Jakarta, Indonesia
Characteristic parts
Acar
Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei
Asinan
pickled vegetable or fruit dish from Indonesia
Bubur cha cha
Betawi and Malay dessert and breakfast dish
Kerak telor
Indonesian spicy omelette dish
Ketoprak
Indonesian vegetarian dish
Nasi uduk
Indonesian rice cooked with coconut milk
Nasi ulam
Traditional Indonesian (Betawi) rice dish originating from Jakarta
Pindang
Indonesian cooking method
Roti buaya
Betawi traditional bread
Soto
Indonesian soup
Soto kaki
Soto tangkar
Has characteristic parts:
Acarid
Asinan
Bubur cha cha
Kerak telorid
Ketoprak
Nasi uduk
Nasi ulam
Pindang
Roti buayaid
Soto
Soto kaki
Soto tangkar
Categories:
Indonesian cuisine
Also known as:
Wikidata ID:
Q19059411
Wikipedia title:
Betawi cuisine
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
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