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Krechek or krecek (Javanese: ꦏꦿꦺꦕꦺꦏ꧀) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. [1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however, the most common recipe today uses readily available rambak or krupuk ...
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 (with cow or water buffalo skin cracker). A Javanese dish. Sambal goreng ati, fried liver ...
Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana. [3] Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole ...
Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus .
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.
Nasi ambeng (from Javanese ꦤꦱꦶ ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian fragrant rice dish that consists of—but is not limited to [2] —steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans [3]) urap, bergedel, and ...
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).
To make serundeng, spices and seasonings like onions, chili peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves (daun salam), lime leaves (daun jeruk purut), and galangal are ground to a paste, and fried. [7] Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning ...