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Sambal goreng Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chilli, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
Lontong topped with opor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk Media: Lontong cap go meh Lontong cap go meh ( Javanese : ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ , romanized: lonthong cap go mèh ) is a Chinese Indonesian take on traditional Indonesian dishes , more precisely Javanese ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
The more elaborate recipe of lontong is lontong cap go meh, a Peranakan Chinese Indonesian adaptation of traditional Indonesian dishes, lontong served with rich opor ayam, sayur lodeh, sambal goreng ati (beef liver in sambal), acar, telur pindang (hard boiled tea egg), abon (beef floss), and koya powder (mixture of soy and dried shrimp powder).
Ayam bumbu rujak, chicken dish made from chicken meat which is still young and uses a red basic spice then grilled. A red base is a spice made from salt, garlic, onion, and red chili. Ayam goreng, fried chicken dish consisting of chicken deep fried in oil with various spices. [7] Ayam kecap, chicken simmered or braised in sweet soy sauce.
Opor ayam is also a popular dish for lebaran or Eid ul-Fitr, usually eaten with ketupat, sambal goreng ati (beef liver in sambal), and sayur labu siam (chayote cooked in coconut milk). Opor ayam is a food that is very well known in Indonesia. This cuisine has been widely known in other regions, almost all parts of Indonesia.
Ayam golek or ayam percik, grilled chicken with spicy sauce. Ayam goreng, a generic term for deep-fried chicken, typically marinated in a base of seasonings prior to cooking. Ayam goreng kunyit, deep-fried chicken, marinated in a base of turmeric and other seasonings. Ayam masak merah, a casserole of chicken pieces in dried chilli sambal. [28]
In Java and Sumatra, it also might be added to sayur lodeh or sambal goreng ati petai (fried diced beef or chicken liver in sambal and petai). Nasi goreng kambing petai is popular variant of nasi goreng with goat meat and petai. In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).