Search results
Results From The WOW.Com Content Network
Different sambal recipes are served as hot and spicy condiments for dishes, [5] such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups.
Sambal pari, also known in English as stingray sambal or spicy banana leaf stingray [1] and by the Malay name ikan pari bakar (barbecued stingray fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal pari can be easily purchased at hawker centers in both Malaysia and Singapore.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
Ayam bakar is an Indonesian and Malay dish, consisting of charcoal-grilled chicken. Ayam bakar literally means "grilled chicken" in Indonesian and Malay . In 2023, TasteAtlas ranked Indonesian grilled chicken 'Ayam Bakar' as one of the best traditional chicken dishes in the world.
As a result, today colo-colo is often mistaken for another Indonesian common condiment, sambal kecap. Maluku archipelago is famous for its rich collection of seafoods, and colo-colo is usually served as condiment for seafood, especially various recipes of ikan bakar (grilled fish) and ikan goreng (fried fish).
Iga penyet (English: squeezed ribs) is Indonesian Eastern Javanese cuisine — fried beef spare ribs served with spicy sambal terasi. The fried beef ribs is squeezed against a mortar filled with sambal, and usually served with lalab vegetables and steamed rice. It was first popular in East Javanese Surabaya city, and now has spread across ...
In Palembang, the dish tempoyak ikan patin (Pangasius catfish in tempoyak sauce) and brengkes (pepes) tempoyak are well known, which is a steamed fermented durian paste in banana leaf container, [11] usually mixed with patin (Pangasius fish) as brengkes ikan patin tempoyak. [12]
Cincaru, a small fish, deep fried and stuffed with sambal belacan or any other spice. Enchi kebin, deep-fried chicken pieces marinated in a paste of coconut milk and rempah (spices). Itek tim or kiam chhai ak thng, a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.