Lontong dekem

Lontong dekem, also known as dekem rice cake, is a traditional Indonesian dish originating from Pemalang Regency in Central Java. The name dekem comes from the Javanese word meaning "immersion," referring to the method of soaking the rice cakes in water during preparation.
The dish consists of sliced rice cakes served in a yellow, watery broth. It is typically garnished with fried shallots, serundeng, and crackers. The broth's yellow color is achieved using turmeric and other spices.
Lontong dekem is commonly served with chicken satay, which comes in two variations: fried satay and satay stewed in a savory sauce. In some variations, duck meat is also included as a topping.

Cultural context

Lontong dekem is a regional specialty of Pemalang and is often enjoyed as a breakfast dish or during special occasions. The dish is typically served in the evening, with vendors operating from late afternoon until night. It is commonly found around the Pemalang city center, especially near the Alun-alun.