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Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
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.
Tempoyak (Jawi: تمڤويق ), asam durian or pekasam is a Malay condiment made from fermented durian.It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia.
Asam padeh baung from Riau on an Indonesian stamp. The spicy and sour fish dish is endemic in the Malay Archipelago, [7] known widely in Sumatra, Borneo and the Malay Peninsula. It is part of the culinary heritage of both Minangkabau and Malay traditions. The Minang asam padeh is commonly served at Padang restaurants in Indonesia, Malaysia and ...
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Hypostomus plecostomus, also known as the suckermouth catfish or common pleco, is a tropical freshwater fish belonging to the armored catfish family (Loricariidae), named for the longitudinal rows of armor-like scutes that cover the upper parts of the head and body (the lower surface of head and abdomen is naked soft skin).
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]
In Malaysia, the reason for its other common local name, translated to "The Sultan Fish" is attributed to the claim that the fish was a favorite among royal members and that palace workers would go to markets and call for any fishermen that had the Sultan's fish.