Search results
Results From The WOW.Com Content Network
Sate Bandeng is a popular Sundanese traditional cuisine from Banten, a province near Jakarta, Indonesia. [ 1 ] [ 2 ] Sate Bandeng is made of deboned milkfish ( Chanos chanos ; Indonesian : ikan Bandeng ) grilled in its skin on bamboo skewers over charcoal embers.
Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia [2] and Malaysia. [3] Amplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
Popular presentations of milkfish in Indonesia include bandeng duri lunak (soft-boned milkfish, ikan bandeng is Indonesian for milkfish) from Central and East Java or bandeng presto, which is pressure cooked milkfish until the thorns are rendered tender, and bandeng asap or smoked milkfish.
It is a satay made from boneless bandeng . The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal. Sate Belut Eel Satay, another Lombok rare delicacy. It is made from belut, (lit. eel) commonly found in watery rice paddies in Indonesia. A ...
Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang.
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. Other types of fish such as bandeng and the more expensive ikan belida (featherback fish) might be used. [6]
Ikan asin, salted and sun-dried fishes of various species. Jenang, sweet toffee-like sugar palm-based confection, made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet. [9] [10] Kare, the Javanese adaptation of curry dishes. Just like gulai, it could be made from various ingredients; meats or vegetables.
Like krupuk udang (prawn cracker), krupuk ikan (fish cracker) is a popular type of krupuk in Indonesia. Tenggiri and cakalang (skipjack tuna) are probably popular fish used for fish crackers. Nevertheless, other edible fish, such as bawal and ekor kuning (Caesionidae), might also be used.