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Betutu is a richly spiced Balinese poultry dish. It is often called according to its main ingredients; ayam betutu is chicken betutu, while bebek betutu is the duck version. This traditional dish can be found on the menu of luxury hotels or restaurants in Bali, and it is popular among tourists.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added. [2] [3]
The Bekisar, or Ayam Bekisar, is the first-generation hybrid offspring of the green junglefowl (Gallus varius) and domesticated red junglefowl from Java (Gallus gallus bankiva). The roosters have a glossy blackish-green plumage and are highly prized for their loud clear calls and striking colouration, while the hens are usually dull and infertile .
Mount Lawu is home to many historic and prehistoric religious structures. One archeological site is the Site of Watu Kandang Ngasinan, and evidence of monolithic structures dotting the landscape, often in the form of simple rocks three meters in height and two in width jutting into the sky, can be found.
In street side warung or humble restaurants, soto ceker is usually offered as a variation of soto ayam. [35] Soto kaki (lit. "foot soto") – made of beef cow's trotters; tendon and cartilage taken from cow's feet, served in yellow spicy coconut milk soup with vermicelli, potato, vegetables, and krupuk, commonly eaten with rice.
The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to ...
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.