FOOD PHOTOGRAPHY
"NUSANTARA CUISINE"
Photographer: Ruth Parapat
Retouch: Ruth Parapat
Food Stylist: Rizky Soebijanto
MIE CELOR
Mie Celor is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with
bean sprouts and boiled egg, and sprinkled with sliced fresh celery, scallion and fried shallot.
It is made from rather large yellow noodle, with the size similar of Japanese buckwheat noodle.
The dish is originated from Palembang, South Sumatra, Indonesia and has become Palembang specialty.
The dish is originated from Palembang, South Sumatra, Indonesia and has become Palembang specialty.
ES PISANG IJO
Es Pisang Ijo is a frozen dessert made of plantain banana wrapped with wheat flour dough,
coconut milk, water, and pandan leaf or suji leaf. Pandan or suji function as green coloring.
It is served with coconut custard, red coconut syrup, and crushed ice.
The dessert is originated from Makassar, South Sulawesi, Indonesia and has become Makassar specialty.
The dessert is originated from Makassar, South Sulawesi, Indonesia and has become Makassar specialty.
