Translations:Indian Indonesian cuisine/6/en

Dishes

• Apem, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
• Ayam tandori, chicken marinated in a mixture of spices and yoghurt and cooked in a clay oven.
• Chapati, a thin and unleavened flatbread originating from India, brought by the Indian immigrant to the country.
• Chutney, a family of condiments that usually contain some mixture of spices, vegetables or fruits. Chutneys may be either wet or dry, and can have a coarse to a fine texture.
• Dosa, rice pancake dish.
• Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Idli, savoury rice cake with patty-shaped. Most often eaten at breakfast or as snack. It usually served in pairs with chutney, sambar or other accompaniments.
• Kari ayam, chicken curry.
• Kari domba, mutton curry.
• Kari kambing, goat curry.
• Kari kepala ikan, fish head curry.
• Kari udang, shrimp curry.
• Korma, chicken or mutton braised with a medley of ground spices, nuts, and coconut milk or grated coconut.
• Laksa, spicy noodle dish.
• Mi aceh, Acehnese curry noodle, it can be fried or soupy.
• Mi kari, curry noodle.
• Mi rebus, boiled noodle dish using egg noodles in a sweet and spicy sauce, green chillies with a hard boiled egg.
• Martabak HAR, an egg-murtabak served in curry and topped with chillies in sweet-sour soy.
• Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
• Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries.
• Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
• Nasi kari, rice and curry.
• Nasi kabuli palaw, a pilaf rice dish, consists of steamed rice mixed with raisins, carrots, and beef or lamb.
• Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.
• Nasi megono, Indian-influenced Javanese rice dish with chopped young jackfruit mixed with coconut and other spices.
• Raita, a condiment made of yogurt, together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from gram flour.
• Rendang, spicy meat curry dish originating from the Minangkabau.
• Roti canai, heavy Indian-influenced paratha-like roti served with curry or other condiments.
• Roti tisu, thinner version of the traditional roti canai.
• Sambar, a lentil-based vegetable stew or chowder.
• Satti Sorru:Indian claypot rice
• Soto, a traditional soup mainly composed of broth, meat and vegetables.
• Soto betawi, soto soup made of beef or beef offal, cooked in a cow milk or coconut milk broth and ghee, with fried potato and tomato.
• Tongseng, a dish of goat meat, mutton or beef stew dish in curry-like soup with vegetables and sweet soy sauce.