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Various Ikan Asin, or salted fishes, which are mostly seafood dishes such as peda, jambal, pari , ikan asin bulu ayam, teri , and cumi asin (cuttlefish); also fresh water gabus . Bakakak hayam: A Sundanese-style grilled chicken; Soto Bandung: a type of soto, beef and daikon soup
Soto bebek – a duck soto, specialty of Klaten, Central Java. [33] Soto ceker – a chicken foot soto, served in rather clear yellowish spicy broth soup, which uses spices including shallot, garlic, lemongrass, and turmeric that add the yellowish colour, served with of cabbage, celery, rice noodles, and garnished to taste with sambal, lime and ...
Tinorangsak or tinoransak is an Indonesian hot and spicy meat dish that uses specific bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia. [1] The most common meat used in tinorangsak is pork.
Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; [3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. [4] The name tom yam is composed of two words in the Thai language. Tom refers to the boiling ...
Tekwan is a soup dish originating from the Indonesian region of Palembang.The dish contains small fish cakes made of local Musi river fish similar to pempek, and is served with savory shrimp broth, rice vermicelli, mushrooms, and sliced jicama, sprinkled with sliced fresh celery, scallions, and fried shallots.
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
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.
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".