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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 ]
Ayam Tasak Telu is one of popular chicken dish in Batak cuisine. Tasak telu literally means “cooking three times,” and consists of three dishes: the first part is boiled chicken< the second part is a sauce made of finely-ground corn kernels, spices and the remaining stock from the boiled chicken, the third part is an assortment of chopped ...
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language . The dish is made with raw carp which is soaked in Kaffir limes and seasoned with andaliman . [ 1 ]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
The Padang cuisine version—probably the most popular dendeng dish in Indonesia—is called dendeng balado or dendeng batokok. It is a specialty from Padang, West Sumatra and is made from thinly cut beef which is dried and fried before adding chillies and other ingredients. [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.
The Batak boil the milk and process it into dali ni horbo by clabbering it with pineapple juice or papaya leaf juice. The water buffalo is milked early in the morning. About two liters a day are drawn from each cow for human consumption, leaving the balance for the nursing calf.
Ayam Taliwang is made with chicken cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderized with a pestle.It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chili, and shrimp paste.