Ropang

Ropang refers to a popular Indonesian and Malaysian snack or light meal consisting of toasted bread, typically served with a variety of sweet or savory toppings. The term "ropang" is a portmanteau of "roti panggang," where "roti" means bread and "panggang" means grilled or toasted in Indonesian and Malay.

Ropang is widely available from street vendors, cafes, and restaurants throughout Indonesia and Malaysia. It's considered an affordable and readily accessible treat, often enjoyed for breakfast, as a tea-time snack, or even a late-night indulgence.

Common toppings for ropang include:

• Sweet: Chocolate sprinkles (meises), condensed milk, cheese (typically processed cheese slices), peanut butter, jam (various flavors), Ovomaltine, Nutella, ice cream, or a combination of these.
• Savory: Cheese and ham, egg (fried or scrambled), corned beef, or sometimes even Indonesian savory spreads like abon (shredded seasoned meat floss).

The bread used for ropang is generally a soft, white bread. It is often toasted in a large toaster oven or grilled on a flat-top grill. The bread can be toasted to varying degrees of crispness, according to preference. The toppings are then liberally spread on the toasted bread.

Ropang is an integral part of the culinary landscape of Indonesia and Malaysia, reflecting the diverse tastes and preferences of the region.