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Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Nasi kuning Jawa – with orek tempe, perkedel, shredded omelette, and ayam goreng. Nasi kuning Makassar – with sayur labu siam (chayote soup). [41] Nasi kuning Manado – with shredded skipjack tuna wrapped in woka (Saribus rotundifolius) leaf. [42] Nasi kuning Sunda – with ayam goreng, balado egg, fried liver with sambal, bihun goreng and ...
The difference is ayam penyet is a traditional Javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. Ayam geprek however, is more akin to western-style (American) fried chicken, which is crispy fried chicken coated with batter, or known in Indonesia as ayam goreng tepung (battered fried ...
Ayam goreng: Nationwide Chicken dish (fried chicken) Spiced chicken fried in coconut oil. [4] Ayam goreng kalasan: Kalasan, Yogyakarta Chicken dish (fried chicken) Fried free-range chicken with kremes (crispy fried granules). Ayam kecap: Java Chicken dish Chicken simmered or braised in sweet soy sauce. Ayam kodok: Nationwide Chicken dish
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
The difference is that ayam penyet is a type of traditional Javanese ayam goreng that is half-cooked in bumbu kuning (yellow spice paste) before being deep fried in hot palm oil, while ayam geprek is more akin to Western-style (American) fried chicken that is coated with batter and popularly known as ayam goreng tepung (battered fried chicken ...
Nasi goreng bakar, (grilled fried rice), a hybrid between nasi goreng and nasi bakar, fried rice is wrapped inside banana leaf pocket, and grilled upon charcoal fire. [54] Nasi goreng bakso (with bakso meatball) [55] Nasi goreng Bali (Balinese fried rice), rich in spices including chopped lemongrass, turmeric, shallot, garlic and galangal, and ...
Manuk Napinadar or Chicken Napinadar is typical Batak cuisine in Indonesia that is usually served at certain customary feasts.. The sauce uses chicken blood. The chicken should be baked first, then watered with the blood of a chicken special sauce (Manuk) and mixed with andaliman and garlic powder and then cooked.