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Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. [1] It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan . [ 2 ]
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.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
A seller at an angkringan, preparing tempeh with wrapped nasi kucing visible in the foreground. Nasi kucing is often sold at a low price (sometimes as low as Rp 1,000 for nasi kucing [5] and Rp 4,000 for sega macan [4]) at small, road-side food stalls called angkringan, which are frequented by working-class people, or wong cilik, including pedicab and taxi drivers, students, and street ...
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert.It is a specialty of Bandung, West Java. [1] The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima (red tapioca pearls), avocado, cassava tapai, ketan hitam (black glutinous rice) tapai, jackfruit, diced bread and condensed milk.
Mie Gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra, Indonesia.Other that traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. [1]