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Pindang lampung: Lampung style fish pindang from Lampung province, Sumatra, Indonesia. Fish that usually made into pindang lampung are patin (pangasius), gabus (snakehead), baung , and bawal . Spices used are red chili pepper, lemongrass, galangal, daun salam (Indonesian bay leaf), citrus leaf, turmeric, shallot and garlic. [35]
Lampung or Lampungic (cawa Lampung) is an Austronesian language or dialect cluster with around 1.5 million native speakers, who primarily belong to the Lampung ethnic group of southern Sumatra, Indonesia. It is divided into two or three varieties: Lampung Api (also called Pesisir or A-dialect), Lampung Nyo (also called Abung or O-dialect), and ...
Ayam goreng also known Indonesian Fried Chicken is an Indonesian and Malay dish consisting of deep-fried chicken in oil. Ayam goreng literally means " fried chicken " Indonesian , Malay and also in many Indonesian regional languages (e.g. Javanese ).
Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is also popular in Singapore, [4] Malaysia [5] and Suriname, where it is made with slightly different ingredients and known as saoto. Turmeric is added as one of its main ingredients which makes the yellow chicken broth.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Almost any kind of meat, poultry and seafood can be made into woku dish. The most common and popular are ayam woku (chicken woku) [3] and kakap woku (red snapper woku). [4] Woku belanga is a woku variant cooked in a belanga or any kind of saucepan, while woku daun is a woku dish cooked and wrapped in banana or young coconut leaves.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic , onions , peanuts , cutchery, kaffir lime leaves, fried nutmeg , a sachet of shrimp paste and optionally for added spice, cayenne or chili .
Ayam kecap [2] or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia, [3] and Malaysia. [ 4 ] History and origin