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Sup krim kepiting – a crab creamy soup. Sup udang pedas – hot and spicy shrimp soup, made of shrimp, dried shrimp, fishballs, mushroom, carrot, scallion, garlic and chili pepper. [14] Tekwan – surimi fishcake akin to pempek, bihun rice noodle, jicama and mushroom soup, specialty of Palembang.
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Pindang telur: Eggs cooked using pindang process, widely spread throughout the archipelago, but it is found more prevalent in Javanese cuisine. [ 44 ] Pindang telur bebek or pindang telur itik : Duck egg pindang, in Indonesia it is considered as a variant of the common pindang telur that mostly uses chicken egg, as both employs same ingredients ...
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
Talua balado or telur balado (egg balado) [8] Taruang balado (eggplant balado) [9] Teri Kacang Balado or Peanuts Anchovy Balado. Tuna balado (tuna balado) [10] Udang balado (prawn/shrimp balado) [11] Sambalado or sambal balado (balado as sambal condiment), precooked and chilled balado sauce to be used in cooking later. [12]
Sup kambing or sop kambing (Indonesian and Malay for 'goat soup') is a Southeast Asian mutton soup, commonly found in Brunei Darussalam, Indonesia, Malaysia, Singapore. [ 1 ] [ 2 ] It is prepared with goat meat , tomato, celery, spring onion , ginger, candlenut and lime leaf, its broth is yellowish in colour. [ 1 ]
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 .