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Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead. Rendang daging hitam: Kicap manis-based black-coloured beef rendang, a specialty of Sarawak. Rendang dendeng: thinly sliced dried meat rendang. [154] Rendang ikan: fish rendang. [155]
Burasa, rice dumpling cooked in coconut milk wrapped in banana leaf, served with serundeng. Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng), [8] sprinkled on top of other dishes such as soto soup, ketupat [6] or covered all over ketan (sticky rice).
Dendeng is thinly sliced dried meat in Indonesian cuisine. [1] It is preserved through a mixture of sugar and spices and dried via a frying process. [2] It is similar to jerky. ...
Nasi lemak Medan with emping and potato crisps, sweet fried tempeh, beef rendang, egg balado, perkedel and cucumber, topped with egg bits and fried shallot. The Medan Melayu Deli version of nasi lemak is usually served with choice of side dishes either rendang (beef or chicken) or balado (egg or shrimp in chili sauce).
Nasi goreng daging asap (with smoked beef) [64] Nasi goreng daun jeruk (with shredded lime leaves) which contributed to its citrus aroma and greenish hue. [65] Nasi goreng domba (with mutton) [66] Nasi goreng dendeng lemak (with fatty dendeng thin beef jerky) also known as nasi goreng tiarbah [67] Nasi goreng ebi (with salted dried shrimp) [68]
The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours. Lemang is often served with rendang or serundeng.
Rahasia Sukses Usaha Kecil dan Menenggah (UGM) Martabak Manis — Jakarta: Gramedia Pustaka Utama, 2007; Hamza Bogary. The Sheltered Quarter: A Tale of a Boyhood in Mecca. — Austin, Texas: University of Texas Press, 1991. — 121 p. — ISBN 978-0292727526
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).