page_title: Betawi cuisine
section_title: Dishes
hierarchical_section_title: Betawi cuisine / Dishes
caption_attribution_description: English: Nasi uduk (rice cooked in coconut milk) topped with jengkol (Archidendron pauciflorum), empal daging (fried beef), krecek (cow skin dish), and sambal kacang (peanut sambal). Specialty of Betawi people, Jakarta, Indonesia.Bahasa Indonesia: Nasi uduk (nasi yang dimasak dalam santan) dihidangkan di atasnya dengan jengkol (Archidendron pauciflorum), empal daging (daging sapi goreng), krecek (kulit sapi kuah santan), dan sambal kacang. Hidangan khas orang Betawi, Jakarta, Indonesia.
context_page_description: 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 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.
context_section_description: Asinan betawi, a salad made from a mix of pickled vegetables, yellow noodles and sweet, sour and spicy peanut sauce, topped with a handful of rice crackers.
  Bakcang, glutinous rice stuffed with meat and wrapped in bamboo leaf in triangular (more precisely, tetrahedral) form.
  Bubur ayam (lit. chicken congee), rice congee with shredded chicken meat served with some condiments and cakwe.
  Empal, sweet and spicy fried beef dish
  Gado-gado, a kind of boiled or blanched vegetables salad in peanut sauce.
  Kerak telor (lit. egg crust), a glutinous rice cake cooked with egg and served with shredded coconut and a dried shrimp topping.
  Ketoprak, vegetables, tofu, rice vermicelli and rice cake in peanut sauce.
  Ketupat, rice dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
  Ketupat sayur, ketupat compressed rice-cake in spicy vegetables in thin coconut milk soup.
  Lontong, pressed rice cake (dumpling) inside banana wrapping.
  Lontong cap go meh, lontong in rich coconut milk with chicken opor ayam, liver in chilli, sayur lodeh, and telur pindang (marbled egg)
  Lontong sayur, almost identical to ketupat sayur, but uses lontong instead.
  Laksa betawi, a Betawi laksa—the thick yellowish coconut milk based soup is a mixture of spices contains ground rebon or ebi (dried small shrimp), ketupat, vegetables, boiled egg, sprinkled with bawang goreng and often topped with emping cracker.
  Mi kangkung (lit. water spinach noodles), noodle with water spinach.
  Nasi biryani, Betawi-style of biryani rice dish—flavoured rice dish cooked or served with vegetables, mutton or chicken meat.
  Nasi goreng domba, spicy fried rice with mutton meat, cooked in ghee.
  Nasi goreng kambing, spicy fried rice with goat meat, cooked in ghee.
  Nasi kebuli, Arab-origin spicy steamed rice dish cooked in goat broth, milk and ghee. Similar to kabsa.
  Nasi mandi, rice dish served with either roasted chicken, lamb or other meat.
  Nasi tim, steamed chicken rice served with chicken brooth soup.
  Nasi uduk, rice cooked in coconut milk, served with assortment of side dishes according to customer's choice; from eggs (hard boiled or omelette), tempeh, anchovy, to fried empal beef and fried chicken.
  Nasi ulam, rice with vegetables with side dishes.
  Pecak gabus, spiced snakehead fish dish.
  Perkedel, fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish.
  Pesmol, spiced fish dish, usually carp or milkfish.
  Pindang bandeng, milkfish cooked in dark color, sweet and sour soup.
  Pindang serani, a fish dish with vegetables from Marunda.
  Roti buaya (lit. crocodile bread), crocodile-shaped bread.
  Roti gambang (lit. xylophone bread), rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar. Usually served during Ramadan and other Betawi occasion.
  Rujak juhi, vegetables with shredded dried squid in peanut sauce.
  Rujak shanghai, preserved seafood and jellyfish with vegetables and sweet and sour sauce.
  Sapo tahu, soft tofu with vegetables, meat or seafood in a claypot.
  Semur jengkol, a pungent-smelling bean stewed in a sweet soy sauce.
  Sayur asem, vegetables in tamarind soup.
  Sayur besan, vegetarian dish made of Saccharum edule.
  Sayur papasan, mixed vegetable soup.
  Soto betawi, beef offal soup with diced tomatoes and slices of fried potato.
  Soto kaki, beef or goat leg tendons and cartilage soto.
  Soto mi, spicy noodle soup dish that consists of yellow noodles and soto soup.
  Soto tangkar, soto made of chopped beef ribs.
  Tahu goreng, fried tofu with peanut sauce or sweet soy sauce with chopped chili.
  Tauge ayam, steamed chicken that served with bean sprouts and light soy sauce flavoured with oil.
  Tauge goreng, savoury vegetarian dish made of stir-fried bean sprouts with slices of tofu, ketupat or lontong rice cake and yellow noodles, served in a spicy oncom-based sauce
caption: Nasi uduk with empal, krechek and semur jengkol.
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