Toko Kue Hesther Pasar Paramount - Curug Sangereng

Indonesian-style rice dishes originate from Tegal, Central Java. Wrapped in banana leaves and served with various side dishes (chicken, vegetables, eggs & potatoes).

A Signature Rice Dish From West Java, Indonesia, Cooked With Coconut Milk, Chicken Broth, And Spices, Then Paired With Various Side Dishes.

A special Indonesian meal made from rice cooked with turmeric and coconut milk and spices, then combined with other side dishes.

A special Betawi dish made from white rice which is fried and steamed with coconut milk, and seasoned with nutmeg, cinnamon, ginger, lemongrass leaves, and pepper then combined with various other side dishes.

A Signature Dish From Hainan Island In China Consisting Of Chopped Chicken And Other Side Dishes (Tofu & Egg) Served On Fragrant Rice With A Touch Of Soy Sauce.

A Traditional Javanese Dish Consisting Of White Rice Served With Various Side Dishes (Chicken, Egg, Spicy Potatoes, Vegetables).

A Legendary Dish Passed Down Through Generations Originating From Kalasan, Jogjakarta, Consisting Of Seasoned Fried Chicken Complemented By Crispy Flakes Made From Seasoned Flour, Fresh Vegetables, And Sambal.

full meat, the seasoning is very strong. Made from pork which is cut into pieces and then skewered with satay needles, and grilled.

Made From Pork Cut Into Pieces, Skewered, And Grilled.

Made From Chicken Meat Cut Into Pieces, Skewered, And Grilled.

Full Chicken Meat, Made From Chicken Meat Cut Into Pieces, Skewered, And Grilled.

Gado-gado is a traditional Indonesian salad dish that was created under Portuguese cultural influence. This signature Indonesian dish with delicious peanut sauce has been recorded as having been brought from Portugal to Indonesia in the 16th century.

Vegetable Pickles With Vinegar Sauce, Often Called Asinan Bogor, Is A Variant Of Pickles That Emphasizes The Freshness Of Its Sauce. The Sauce Is Thin And Clear With A Refreshing Blend Of Spicy, Sour, And Sweet Flavors.

Fruit pickles are processed from various kinds of fruit with sweet, sour, spicy and fresh flavors. In general, the storage time for pickles at room temperature is one day and if stored in the refrigerator it can last seven days.

Gemblong is one of the traditional Indonesian cake types included in the market snack group. Gemblong is made from white sticky rice flour dough which is kneaded until it becomes firm and shaped round like a ball.

Choipan is a typical Pontianak snack made from rice flour. The fillings are shaved jicama, taro, or chives cooked with shrimp. Then steamed until soft and served sprinkled with fried garlic and its oil.

Choipan is a typical Pontianak snack made of rice flour. The filling consists of shaved jicama, taro or chives cooked with shrimp paste. Then it is steamed until soft and served with a sprinkling of fried garlic and its oil.

Pork Siomay Is A Popular Dim Sum Dish Made From Minced Pork Wrapped In Wonton Skin. The Hallmark Of This Siomay Is Its Dense Texture And Savory Taste, Often With A Hint Of Sweetness.

Chicken Siomay Is A Halal Version Of Siomay That Uses Chicken Meat As Its Main Ingredient. This Dish Is Very Popular In Indonesia As A Snack Or Light Meal. Chicken Siomay Has A Softer Texture And Lighter Taste Compared To Pork Siomay.

This Dish Is Made From Minced Chicken Meat And Spices, Wrapped In Wonton Skin. It Has A Savory Taste And A Chewy Texture.

This Dish Is Made From Minced Chicken Meat And Spices, Wrapped In Wonton Skin. It Has A Savory Taste And A Chewy Texture.

Chicken Siomay Is A Halal Version Of Siomay That Uses Chicken Meat As Its Main Ingredient. This Dish Is Very Popular In Indonesia As A Snack Or Light Meal. Chicken Siomay Has A Softer Texture And Lighter Taste Compared To Pork Siomay.

Mpek-Mpek Kulit Is One Of The Variants Of Mpek-Mpek Made From Ground Tenggiri Fish Skin. Its Characteristic Is A Lighter And Crispier Texture.

Mpek-Mpek Kapal Selam Is A Large-Sized Mpek-Mpek Filled With A Whole Chicken Egg. Its Name Is Derived From Its Shape Resembling A Submarine When Boiled.

Traditional Round Cake With Sesame Seeds All Over Its Surface. Crispy On The Outside, While Chewy And Sweet Inside With Peeled Mung Bean Filling.

Traditional Round Cake With Sesame Seeds All Over Its Surface. Crispy On The Outside, While Chewy And Sweet Inside With Peeled Mung Bean Filling.

A Unique-Shaped Moist Cake Resembling A Blooming Hat With Fibers In The Middle. Made From: Rice Flour Dough, Wheat Flour, And Palm Sugar, Fried In Hot Oil. Sweet, Rich, And Soft-Textured.

Bangka Ring Cake Is A Dry Cake Shaped Like A Flat Circle With A Hole In The Middle, Resembling A Ring. This Cake Is Crispy, Savory, And Has A Strong Coconut Flavor.

Sosis Solo Is A Traditional Solo Snack Similar To Risoles. It Is Cylindrical In Shape, Has A Soft Texture, And Is Filled With Minced Meat.

Risoles Mayonnaise Is A Risol Filled With Slices Of Boiled Egg, Smoked Meat, And Cheese, Combined With Mayonnaise Sauce. It Has A Savory, Creamy Taste And Is Served With Green Chili.

Ragout Risoles Are Risoles Filled With Ragout, A Mixture Of Sautéed Chicken And Vegetables Cooked With Creamy White Sauce.

Panada Is A Fried Pastry From Manado Similar To Pastel, But With Thicker Dough. The Filling Consists Of Spicy Cooked Skipjack Tuna.

Tape Gabin Is A Homemade Snack Consisting Of Plain Crackers Or Gabin Biscuits Filled With Cassava Tape Mixture And Then Fried Until Crispy.

Uyen Is A Traditional Medan Dish Made From Grated Taro Mixed With Shrimp And Seasoned. After Mixing, The Dough Is Shaped Into Balls And Fried Until Crispy.

Martabak Telor Tahu Is A Simpler Martabak, Using Tofu As The Main Filling Ingredient. It Tastes Savory And Delicious.

This cendol is made from sugarcane palm sugar and original suji leaves and combined with coconut milk and brown sugar. Cendol is a traditional Indonesian drink that has a sweet and savory taste, available on Saturday and Sunday only.

Available Only On Saturdays & Sundays. Pacar Cina/Sagu Mutiara Is Made From Tapioca Flour, With Or Without Colorful Food Coloring, Combined With Sugar Syrup And Coconut Milk.

Kolak Is A Popular Sweet Dessert In Indonesia, Especially During Ramadan. This Dish Has A Sweet, Rich Taste And A Distinctive Aroma From Coconut Milk And Pandan Leaves.

Sweet Potato 'Biji Salak' Is A Dish Often Used As A Filling For Kolak Or Served Separately With Coconut Milk Sauce. Despite The Name 'Biji Salak,' This Dish Does Not Use Salak Fruit.

Scissor Sagoo or also called Ce Hun Tiao is a typical Pontianak ice snack made from a dough of rice flour and starch flour which is cut thinly resembling noodles.

Bugis Mandi is a traditional cake that originates from the Bugis region in South Sulawesi. This cake is made from simple ingredients such as sticky rice flour, cornstarch and the filling is made from grated coconut and brown sugar. It has a savory sweet taste and a chewy texture.

This grass jelly is made from authentic Suji leaves, will be sent separately with grass jelly and sugar. This is a traditional drink that is refreshing with a chewy texture like jelly.

Chicken Filling

A Betawi specialty cake inspired by a typical Portuguese cake called pasteis de nata made from coconut milk, potatoes, flour and eggs, vanilla is used as a fragrance and raisins are given on the surface, it has a soft texture and tastes sweet and savory.

A typical Sundanese snack made from a mixture of grated cassava, grated coconut and brown sugar (palm sugar or coconut sugar) shaped into a cone, then wrapped in banana leaves and steamed.

Contents 3

Mochiwijen is a popular souvenir of Semarang made from sticky rice, pounded until soft and sticky, then filled with peanuts and shaped round and finally added with sesame as a complement.

This mochi is made from sticky rice, pounded until soft and sticky then shaped into a flat round before finally adding sesame seeds as the finishing touch.

Jumbos

Soft

Jumbos

This Is The Edge Cut.

Eggs, flour

made with extra coconut milk

Made from genuine suji leaves without added mixed coloring