TRADITIONAL FOOD OF INDONESIA

INDONESIAN SNACKS [ MAKANAN KECIL ]

AND CANDY [ GULA – GULA ]

DENDENG : spicy dried meat, similar to jerky

DODOL : a delicious confection made of coconut milk, palm sugar, and sticky rice, dark brown and shaped like a log about 8 long

EMPING : a chip similar to a potato chip, made from the meat of the seed of the melinjo tua the meat is pounded flat, then dried, fry, has an interesting flavor but may be bitter

KACANG BOGOR : similar to a peanut but larger, white in color, fried as a snack or boiled

KACANG MENTE OR MONYET : cashew nut, easily obtainable in the raw state to be fried at home

KACANG TANAH : peanut, also fried at home

KANARI : nut somewhat like almond, fruit contains three nuts, shell used for jewelry

KERIPIK PULI ( GENDAR) : rice chips white

KERUPUK PATI : thin chips of tapioca mixture, bright color

KERUPUK IKAN : white chips made from mixture of fish and tapioca to be fried at home

KERUPUK KULIT ( KERECEK ) : dried carabao skin fried as a snack or boiled in cooking

KERUPUK UDANG : light pink chips made from shrimps and tapioca, carried in huge cans on poles by street vendors, to be fried at home

KUE BAWANG : sticks formed of wheat flour, coconut milk, egg and onion and deep fried

LEMPER : small logs of sticky rice filled with chicken or meat

LUMPIA : similar to Chinese spring rolls

PUTU : a four long cylinder of rice flour cake filled with brown sugar, available from street vendor

REMPEYE : chips rice flour water, deep fried

RENGGINANG : semi-cooked sticky rice patted into small cakes sun dried, and fried – white, yellow, green, red, orange.

TENGTENG KACANG : peanut brittle.