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Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore.The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Masak lemak lada api is a pungent and rich gulai that usually consists of coconut milk mixed with turmeric, giving the dish the characteristic vibrant yellowish green colour, and infused with a generous amount of bird's eye chili (lada api/cili api/cili padi in Malay), which adds the fiery kick to the dish. It is often hailed as the most ...
Ayam balado (chicken balado) [4] Bada balado (anchovies balado) Baluik balado or belut balado (eel balado) Cumi balado (squid balado) [5] Dendeng balado (dendeng balado, thinly sliced dry fried beef) [6] Kantang balado or kentang balado (potato balado) [7] Talua balado or telur balado (egg balado) [8] Taruang balado (eggplant balado) [9]
Dabu-dabu is a type of spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia.Dabu-dabu consists of diced red chili peppers, bird's eye chili, shallots, red and green tomatoes, salt, sugar, and mixed with fresh calamansi juice locally known as lemon cui or jeruk kesturi, sometimes replaced by kaffir lime or lemon juice.
(with ikan parang/wolf herring). [69] Sambal belut (with eel). An Indonesian dish. Sambal goreng ati (with cow's or chicken liver, potato, and sometimes petai). An Indonesian dish. Sambal goreng teri kacang (with anchovy and peanuts). An Indonesian dish. Sambal goreng kering tempe (with tempeh). An Indonesian dish. Sambal goreng krecek
Frying. Mendoan is a type of fried food that comes from the residency of Banyumas, Central Java, Indonesia. [1] The word mendoan comes from the Banyumasan language word Mendo which means half-cooked or mushy; mendoan means cooking with much hot oil quickly so the cooking is not properly completed.
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]