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Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore.The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Just like many fermented food products in the region (e.g. belacan, pekasam, cincalok, budu, and tapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.
Lontong is an Bruneian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, [1] [2] commonly found in Brunei, Malaysia, and Singapore.Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice.
Sambal belacan A Malay style sambal. Fresh chillies are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Limau kesturi or calamansi lime is used traditionally but may be substituted with lime outside Southeast Asia. [63] Tomatoes are optional ingredients.
The spicy gravy consists of several spices including candlenuts, turmeric, chilli, galanga and belacan. Lemongrass and the flesh of the keluak will be added after the gravy was fried fragrant. Then part of the mixture will be mixed with chicken and then filled back into the keluak nut, and the rest of the mixture will be made into a thick gravy ...
Masak lemak lada api is a pungent and rich gulai that usually consists of coconut milk mixed with turmeric, giving the dish the characteristic vibrant yellowish green colour, and infused with a generous amount of bird's eye chili (lada api/cili api/cili padi in Malay), which adds the fiery kick to the dish. It is often hailed as the most ...
Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia.Bakwan are usually sold by traveling street vendors.
Kue cara, savory deep-fried dough with toppings of seasoned shredded tuna, a slice of chili, scallion, and celery. [24] Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful. Cenil, rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.