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Kakap asam manis, red snapper in sweet and sour sauce. Kakap tahu tausi, red snapper with tofu and douchi in tauco sauce. Kari kepala ikan, fish head curry dish. Kekian, minced prawn roll (sometimes replaced with fish or chicken), mixed with tapioca, egg, garlic, salt, and pepper. Similar to ngo hiong, but with a simpler seasoning without five ...
In Padang, smart cooking means the capability of preparing gulai. Randang (beef simmered in coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and light-colored gravy) are just a few variations of Padang gulai. [3] Asam padeh, sour and spicy fish stew dish. Ayam bakar, grilled spicy chicken. Ayam balado, chicken in chili.
Ikan kuah asam Manado, North Sulawesi Spicy and sour fish dish Seafood fish (usually red snapper or trevally) cooked with Manadonese sour and spicy sauce/soup. Kepiting saus padang: Nationwide, but especially Minangkabau Seafood Crab served in hot and spicy padang sauce. Kepiting saus tiram: Nationwide, but especially Chinese Indonesian Seafood
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Padang restaurants, especially smaller ones, will usually bear names in the Minang language. Nasi padang is a vital part of the Indonesian workers' lunch break in urban areas. When nasi padang prices in the Greater Jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil ...
Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula. [6]
Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto require a certain type of krupuk for toppings. It is an essential ingredient to make seblak , a savoury-spicy dish made of boiled, wet krupuk cooked with protein (chicken, beef, or seafood), all in a spicy sauce.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.