Docang
Indonesian traditional dish
Docang or Doclang is a traditional food from Cirebon, a port town in West Java, Indonesia. It is made of sliced of rice cake, cassava leaves, sprouts, and krupuk, served in thick vegetable sauce called dage, which is made of mashed tempeh mixed with grated coconut.[1] This food has a distinctive savoury flavor and usually served warm for breakfast and it is sold in relatively affordable price. Today, authentic docang is rarely found even in Cirebon.[2]
See also
- Sega Jamblang
- Empal gentong
References
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Indonesian cuisine by ethnicity
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Seasonings and condiments |
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overseas dishes
- Achat
- Asam pedas
- Ayam penyet
- Babi pangang
- Bami
- Bamischijf
- Begedil
- Biryani
- Bobotie
- Bobotok
- Boeber
- Dendeng
- Kaassoufflé
- Kalu dodol
- Koe'sister
- Lumpia
- Martabak
- Mie goreng
- Mie rebus
- Nasi ambeng
- Nasi goreng
- Nasi kuning
- Nasischijf
- Pechal
- Pisang goreng
- Rawon
- Rendang
- Rojak
- Roti canai
- Satay
- Sayur lodeh
- Serundeng
- Sosatie
- Soto
- Telur pindang
- Tempeh
- Tomato bredie
topics
- Category: Indonesian cuisine
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