Search results
Results From The WOW.Com Content Network
Saus tiram (oyster sauce) – oyster sauce with dark coloured. Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes , sugar, and vinegar, with seasonings and spices. Tauco – paste made from preserved fermented yellow soybeans, commonly used in tahu tauco , swike , kakap tahu tausi or cah kangkung .
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."
Crab in Padang sauce or Padang crab (Indonesian: Kepiting saus Padang) is an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is one of the two most popular ways that crab is served in Indonesia , commonly found in coastal cities with abundant seafood, such as Padang , Jakarta , Medan , Surabaya , Makassar and Cirebon ...
Tempoyak (Jawi: تمڤويق ), asam durian or pekasam is a Malay condiment made from fermented durian.It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia.
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.
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle ( cow or water buffalo ) which is diced and sun-dried until it hardens and loses most of its water content.