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Get to Know 5 Rare Betawi Foods

Holiday Ayo - Indonesia's culinary richness does not need to be questioned anymore. Each dish has a unique taste. All the recipes are passed down from ancestors that are still preserved today.

Unfortunately, not all traditional foods are still well preserved. In fact, some of them are starting to be hard to find. If you are in Jakarta, enter the following 5 Betawi specialties into your culinary list.

1. Aer Manis

source: Kompas.com

Aer manis is a welcome drink or treat for guests at Betawi residents' homes. Aer manis symbolizes joy in welcoming guests. This drink is made from water mixed with lemongrass and lime leaves. Then, served with rock sugar, tangkue, sukade, and Chinese girlfriend. Although it contains the word sweet, the taste of this drink is not too sweet.

2. Jali-jali Porridge

source: Tribun Wiki

Jali-jali is a type of cereal used by Betawi residents to replace rice, one of which is processing jali-jali into coconut milk porridge. Coconut milk and jali-jali are processed separately. The first step, jali-jali with salt until tender. Then, cooked with palm sugar. Meanwhile, coconut milk is cooked with pandan leaves.

3. Stup tape

source: Go Travelly

Stup tape can be said to be an absorption food from the Netherlands called stoof. Usually, the Dutch make tup from fruit or vegetables. Meanwhile, Betawi residents make stuffed sticks from local materials such as tape. In addition, there are also banana, taro, sweet potato, and cassava stup.

The ingredients for the stup used to be just tape and sugar, but now coconut milk and spices are added, such as cinnamon, cloves, and pandan leaves.

4. Ase Porridge

source: Piknikdong

The porridge is smothered in ase and pickled sauce, that's Betawi ase porridge. The look and taste of the ace soup is like a stew but doesn't use a lot of soy sauce. In addition to pickles, ase porridge is also served with red crackers. Ase porridge can be eaten for breakfast, dinner, or mindo.

5. Selendang Mayang

source: DAAI TV

The selendang mayang used to be a favorite food for both the Betawi and the Dutch in the summer. Merchants used to peddle ice shawl mayang from noon until the afternoon.

The colors of the ice selendang mayang attract the eye, namely white, red, and green. The main ingredient is palm sago flour with a final shape similar to pudding, then doused with coconut milk and syrup.

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