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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.
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 ( milkfish ) and the more expensive ikan belida ( featherback fish) might be used.
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.
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.
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.
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content.
Rendang gabus (rendang ikan haruan): Snakehead fish rendang, popular in Payakumbuh. [84] Rendang gadih, rendang tumbuk or rendang payakumbuh: Minced beef rendang, tumbuk or pounded beef shaped into balls mixed with coconut, specialty of Payakumbuh, West Sumatra. [85] [74] Rendang hati: cow liver rendang, speciality of Minangkabau. [73]