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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 ]
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 ...
Bubur pedas (Jawi: بوبور ڤدس ) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan [3] and Sarawak . [4] It is usually served during Ramadan after the Muslim ending their fast on the iftar time.
The black pomfret is the only known member of its genus, Parastromateus. [2] The black pomfret was first scientifically described by German-Jewish medical doctor and naturalist, Marcus Elieser Bloch in his encyclopaedia of fish, Allgemeine Naturgeschichte der Fische. [3]
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.
Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra , Indonesia and has spread throughout to the islands of Sumatra , Borneo and the Malay Peninsula .
In Lenggong, popular rendang varieties include rendang dendeng (thinly sliced beef rendang), and rendang pedas daging dengan lambuk (spicy beef rendang with lambuk yam). [62] Negeri Sembilan is known for two main types of rendang: rendang kuning (yellow rendang) and rendang hitam (black rendang). Both are cooked until completely dry.
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.