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Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [1] Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (similar to Sichuan pepper). [1]
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However, fish is not the only ingredient to be made for pepes.
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language . The dish is made with raw carp which is soaked in Kaffir limes and seasoned with andaliman . [ 1 ]
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.
In North Sumatra (especially among the Karo people), the flower buds are used for a stewed fish dish called Arsik ikan mas (Andaliman-spiced carp). [citation needed] In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called "Sambal Bongkot", and use the flower buds to make chilli sauce called "Sambal ...
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.