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Palembang sambal buah (in the top right bowl) as a condiment to spice up lakso, burgo, and laksan. Sambal buah (lit: fruit sambal) Speciality of Palembang, made from the mixture of chilli, shrimp paste, kemang (a type of mango) and pineapple. Variants of sambal cibiuk Sambal cibiuk A sambal recipe speciality of Cibiuk village, Garut Regency ...
Ulek may refer to: Sambal ulek, a paste made of red chilis and salt; Ulek mayang, pre-Islamic religious folk dance of Malaysia; Ulek may also refer to: The Ulek States, a group of fictional nations in the World of Greyhawk campaign setting for the Dungeons & Dragons role-playing game, including: The County of Ulek; The Duchy of Ulek; The ...
The Sambal people have a complex indigenous religion since before Spanish colonization. The highest-ranking shaman was called a bayoc , who consecrated other shamans and led rituals to the spirits. Only the bayoc could lead rituals and offer sacrifices to Malayari or Malyari, the supreme being and the creator deity of the Sambals.
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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.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
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 ...
Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica.It is typically eaten with sauces such as anchovies, cincalok or sambal.