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Lampung or Lampungic (cawa Lampung) is an Austronesian language or dialect cluster with around 1.5 million native speakers, who primarily belong to the Lampung ethnic group of southern Sumatra, Indonesia. It is divided into two or three varieties: Lampung Api (also called Pesisir or A-dialect), Lampung Nyo (also called Abung or O-dialect), and ...
Pindang lampung: Lampung style fish pindang from Lampung province, Sumatra, Indonesia. Fish that usually made into pindang lampung are patin (pangasius), gabus (snakehead), baung , and bawal . Spices used are red chili pepper, lemongrass, galangal, daun salam (Indonesian bay leaf), citrus leaf, turmeric, shallot and garlic. [35]
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.
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 ...
Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is also popular in Singapore, [4] Malaysia [5] and Suriname, where it is made with slightly different ingredients and known as saoto. Turmeric is added as one of its main ingredients which makes the yellow chicken broth.
Mie ayam sold by travelling vendor with wonton and bakso meatball. In Indonesia, the name is shortened to mie ayam or mi ayam. In Indonesia chicken noodles are often seasoned with soy sauce and chicken oil, made from chicken fat and spices mixture (clove, white pepper, ginger, and coriander), and usually served with a chicken broth soup. [8]
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic , onions , peanuts , cutchery, kaffir lime leaves, fried nutmeg , a sachet of shrimp paste and optionally for added spice, cayenne or chili .
Ayam kecap [2] or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia, [3] and Malaysia. [ 4 ] History and origin