Search results
Results From The WOW.Com Content Network
Larger sized intip sold in Cirebon. Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried.
Pempek in Bangka Island are made from mackerel (ikan kembung) and its sauce is red chilli based, while in Jakarta or other cities they could be made from gourami fish. The latest variant is pempek udang, pempek made of minced shrimp originated from Sungsang area in Banyuasin near the Musi river estuary, [6] it is noticeable with its pinkish color.
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [ 1 ] Distinctively Batak elements of the dish are the use of torch ginger fruit ( asam cikala ), and andaliman (similar to Sichuan pepper ). [ 1 ]
Otak-otak is made by mixing fish paste with a mixture of spices. 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.
In the Minang dialect, the term balado literally means "with chili" or "in chili", since lado means "chili pepper" in the Minang dialect (compared with the Indonesian word "berlada").
The authentic Balinese sate lilit and sate ikan are rich in bumbu, a mixture of spices and herbs. In Bali, almost every dish is flavored with bumbu megenep — a mix of spices and herbs ranging from lime leaves, to coconut milk, garlic, shallots, blue galangal, coriander, lesser galangal, turmeric and chili pepper.
(with ikan parang/wolf herring). [69] Sambal belut (with eel). An Indonesian dish. Sambal goreng ati (with cow's or chicken liver, potato, and sometimes petai). An Indonesian dish. Sambal goreng teri kacang (with anchovy and peanuts). An Indonesian dish. Sambal goreng kering tempe (with tempeh). An Indonesian dish. Sambal goreng krecek
In Malaysia, it is a highly prized food fish, being one of the most expensive fish in the country, wild specimens can be sold for thousands of ringgit.Due to this they are overfished and are now rare in the wild, further increasing their value and local fishermen's incentive to catch it.