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Sambal goreng Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chilli, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
Some recipes might add beef tripe. Mi kopyok – noodle soup with garlic broth, fried tofu, and rice cracker. Mi kuah – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy. Mi ongklok – boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ‘’loh ...
Mutton soup prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, in savoury broth. Sup krim ayam Nationwide Meat soup, cream soup Indonesian chicken cream soup. Sup sarang burung: Chinese Indonesian Bird's nest soup Edible bird's nest soup. Sup wortel: Nationwide Vegetable soup
Cincaru, a small fish, deep fried and stuffed with sambal belacan or any other spice. Enchi kebin, deep-fried chicken pieces marinated in a paste of coconut milk and rempah (spices). Itek tim or kiam chhai ak thng, a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.
Also known as kering tempe (lit: 'dry tempeh'), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce. It is a crispy, sweet and spicy, fried tempeh. [ 52 ] The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or ...
Tempe penyet, fried tempeh mixed with sambal chili paste in a mortar and pestle. Usually served in addition to other penyet dishes, such as ayam penyet (chicken) or iga penyet (ribs). Terang bulan , bread like puff with sugar, corn, and coarse nut in the middle.
Some of the Hokkien Mee are served with bean sprouts, fried shallots, lard and sambal too. In Penang, pig skin, an ingredient rarely served in Kuala Lumpur, is a common topping as well. Egg noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices and bean sprouts, topped with fried shallots and scallion.
Krechek or krecek (Javanese: ꦏꦿꦺꦕꦺꦏ꧀) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. [1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however, the most common recipe today uses readily available rambak or krupuk ...