Search results
Results From The WOW.Com Content Network
Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. [1] It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan . [ 2 ]
In Bali, the mixed rice is called nasi campur Bali or simply nasi Bali. The Balinese nasi campur version of mixed rice may have grilled tuna, fried tofu, cucumber, spinach, tempe, beef cubes, vegetable curry, corn, chili sauce on the bed of rice. Mixed rice is often sold by street vendors, wrapped in a banana leaf.
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language . The dish is made with raw carp which is soaked in Kaffir limes and seasoned with andaliman . [ 1 ]
Ayam Tasak Telu is one of popular chicken dish in Batak cuisine. Tasak telu literally means “cooking three times,” and consists of three dishes: the first part is boiled chicken< the second part is a sauce made of finely-ground corn kernels, spices and the remaining stock from the boiled chicken, the third part is an assortment of chopped ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Manuk Napinadar or Chicken Napinadar is typical Batak cuisine in Indonesia that is usually served at certain customary feasts.. The sauce uses chicken blood. The chicken should be baked first, then watered with the blood of a chicken special sauce (Manuk) and mixed with andaliman and garlic powder and then cooked.
Mie Gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra, Indonesia.Other that traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. [1]