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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 ]
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.
or sambal shrimp (with fresh shrimp), also known as udang balado. A Minang dish. Sambal jamur (with oyster mushroom). An Indonesian dish. Sambal radio A traditional dish from Sarawak, it is an omelette mixed with fried belacan and anchovies. Sambal ikan A Malay-style dish prepared from fish and spices and cooked until the fish loses its shape.
Kari kepala ikan: Malay Curry dish, seafood A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Kari rajungan East Java: Curry dish, seafood A type of curry dish cooked using portunidae. Kari udang: Sumatra: Curry dish, seafood A type of curry dish cooked using shrimp. Kuwah eungkôt yèe Aceh
Bubur pedas (Jawi: بوبور ڤدس ) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan [3] and Sarawak . [4] It is usually served during Ramadan after the Muslim ending their fast on the iftar time.
Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra , Indonesia and has spread throughout to the islands of Sumatra , Borneo and the Malay Peninsula .
Nasi goreng pedas, hot and spicy fried rice with chili peppers [98] Nasi goreng pelangi (rainbow fried rice), without soy sauce with colourful vegetables [99] Nasi goreng pete/petai (with green stinky bean) [100] Nasi goreng petis (with petis udang), a type of thick black shrimp paste with molasses like consistency , specialty of East Java [101 ...
The history of lalab vegetables is obscure, due to lack of historical records. In the 15th century Old Sundanese manuscript Sanghyang Siksa Kandang Karesian it was mentioned the common flavours of food at that times were, lawana (salty), kaduka (hot and spicy), tritka (bitter), amba (sour), kasaya (succulent), and madura (sweet).