https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AIndonesian_cuisine%2F72%2FenTranslations:Indonesian cuisine/72/en - Revision history2026-09-12T03:53:14ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Indonesian_cuisine/72/en&diff=156896&oldid=prevFuzzyBot: Importing a new version from external source2025-06-21T00:08:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. The difference depends on the water and oil content. Thin coconut milk is usually used for soups such as ''sayur lodeh'' and ''soto'', while the thicker variety is used for ''rendang'' and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket.</div>FuzzyBot