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Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Its ingredients include garlic, red chili peppers, Asian shallots, nutmeg, ginger, turmeric, palm sugar, cumin, shrimp paste and salam leaves (Indonesian bay leaf). [7] Soto babi, Balinese pork soto. Balinese dishes are punctuated by basa genep, the typical Balinese spice mix used as the base for many curry and vegetable dishes. [8]
The yellow-coloured rice is perceived to look like a pile of gold, [28] so it is often served on festive occasions, including parties, housewarmings, welcoming guests, and opening ceremonies, as a symbol of good fortune, prosperity, wealth, and dignity. [29] Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be ...
It is quite similar to another popular Indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. The difference is ayam penyet is a traditional Javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil.
The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. [2] The sauce is also commonly used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine.
The bumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar. [3] There are two main variants of sayur lodeh soup based on its colour; the white and yellow lodeh.
The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia. Because of its similarity, mie jawa is often confused with mie rebus (boiled noodle), but only mie godhog jawa is identical to mie rebus .
Sambal lado tanak, sambal with coconut milk, anchovies, green stinky bean and spices. Sarikayo, jam made from a base of coconut milk, eggs and sugar. Satay, dish of seasoned, skewered and grilled meat, served with a sauce. Sate padang, Padang-style of satay, skewered barbecued meat with thick yellow sauce.