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Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian , daun means leaf, ubi refers to cassava, and tumbuk means pounded.
Nasi padang is a vital part of the Indonesian workers' lunch break in urban areas. When nasi padang prices in the Greater Jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil servants' salary) to be raised as well. [2]
The rice is accompanied by lauk-pauk (side dishes) such as ayam goreng, assortment of kari like kari daging , kari limpa (beef spleen) and kari kambing ; telur ikan, udang goreng or sotong goreng. [6] The vegetable dish would usually be terung , bendi or peria (bitter gourd). A mixture of curry sauces is poured on the rice.
Daun ubi tumbuk, cassava leaves in coconut milk; Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored; Gulai ayam, chicken gulai; Gulai cancang, gulai of meats and cow internal organs; Gulai tunjang, gulai of cow foot tendons; Gulai babek, gulai babat or gulai paruik kabau, gulai of cow tripes
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Ketupat pulut is also called ketupat daun palas in Malaysia, primarily found in northern Malay Peninsula and among the Malay community of southern Thailand. Usually ketupat pouch are made from janur or young palm leaves fronds. However, in Kalimantan, nipah leaves might be used and woven into ketupat as well. [17]
Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.
Nga thalaut paung (Burmese: ငါးသလောက်ပေါင်း; pronounced [ŋəθəlaʊʔbáʊɴ]) is a freshwater hilsa fish dish from Burmese cuisine.The bony fish is cooked for hours with soy sauce, vinegar, tomatoes in lemongrass.