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Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe. Tempeh burger: Nationwide Soy food, hamburger A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings. Tumpang Central Java Fermented dish, soy food Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric ...
Palembang sambal buah (in the top right bowl) as a condiment to spice up lakso, burgo, and laksan. Sambal buah (lit: fruit sambal) Speciality of Palembang, made from the mixture of chilli, shrimp paste, kemang (a type of mango) and pineapple. Variants of sambal cibiuk Sambal cibiuk A sambal recipe speciality of Cibiuk village, Garut Regency ...
Tumis Tauco: vegetables stir fried with fermented soybean paste sauce. Tauco is similar to Japanese miso paste. Tumis Kangkung: stir fried water spinach; Various Pepes: pepes refers to a cooking method which employs a banana leaf wrapper. Various ingredients could be made into pepes, such as carp, anchovy, tofu, oncom, leunca, mushroom, salted ...
A specialty of Negri cuisine, it is sometimes eaten with rendang, sambal tumis and bean porridge. [33] Asam pedas, a sour and spicy stew of meat, with the core ingredients being tamarind and chilli. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added.
However, unlike sambal, which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable to be served with various types of seafood, such as fried prawns, squid, fish (whole or cutlets), as well as other ingredients, such as ...
There are many kerabu recipes; a popular style is kerabu taugeh. Kerutuk daging, a type of coconut milk-based curry. Traditionally it is eaten with white rice, sambal belacan and ulam. Ketupat, a type of glutinous rice dumpling wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice ...
Nasi katok (Jawi: ناسي كاتوق) is a dish originating from Brunei. [1] At its core, nasi katok is traditionally composed of steamed rice, ayam goreng (fried chicken) and a spicy sambal sauce, often presented as individual servings wrapped in brown paper or contained within boxes.