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The barramundi (Lates calcarifer), Asian sea bass, or giant sea perch (also known as dangri, apahap [2] or siakap) is a species of catadromous fish in the family Latidae of the order Carangiformes. The species is widely distributed in the Indo-West Pacific , spanning the waters of the Middle East , South Asia , Southeast Asia , East Asia , and ...
Pempek in Bangka Island are made from mackerel (ikan kembung) and its sauce is red chilli based, while in Jakarta or other cities they could be made from gourami fish. The latest variant is pempek udang , pempek made of minced shrimp originated from Sungsang area in Banyuasin near the Musi river estuary, [ 6 ] it is noticeable with its pinkish ...
Siomay is ubiquitous in Indonesian cities; it is one of the most popular snacks or light meals in Indonesia. [1] It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indonesian students.
Sikakap, along with Tuapeijat, is one of the only places in the Mentawai Islands where electricity and telecommunications are available. [8] There is a hospital and a church in the village, [9] [10] as well as a harbor [11] (the main transport hub in the Mentawai islands [12]) and a district police station. [13]
Cajuput essential oil in clear glass vial. Cajuput oil (also spelled cajeput) is a volatile oil obtained by distillation from the leaves of the myrtaceous trees Melaleuca leucadendra, Melaleuca cajuputi, and probably other Melaleuca species.
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]
Krupuk ikan, fish cracker, commonly found in Indonesia, especially in seafood industry production centres such as Palembang, Bangka, Cirebon and Sidoarjo. Wahoo is the most popular fish used to make krupuk ikan, however a more expensive variant uses belida fish or featherback knifefish.
Sometimes tamarind (asem) or kaffir lime leaves (daun djeruk perut) are added. Sambal bongkot A speciality sambal from Bali, sambal with a mixture of sweet, sour, and spicy flavours, made with bongkot or kecombrang flower stems, shallots, chilli, grilled shrimp paste, sugar, salt, and lime juice. [27]