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Kilawin a Kalding – Made from slightly grilled chevon or mutton meat and skin marinated in vinegar and seasoned with shallots, ginger, chili, and salt. Kilawin a Ipon – Made from fresh ipon (baby anchovies or small fish) marinated in vinegar and seasoned with shallots, ginger, chili, and salt.
Kaeng hang le has several numerous varieties, which differ in terms of ingredients (e.g., sliced ginger), recipe proportions, and cooking methods. The Mae Hong Son style of kaeng hang le incorporates an aromatic base of shallots, garlic, and ginger, along with turmeric powder and masala, instead of a curry paste. [1]
Raw fish (typically firm fleshed white fish) marinated with citrus juice (usually calamansi lime), sliced shallots, julienned ginger and grated dried seed of the bambangan fruit, a species of wild mango found in Borneo. Optional additions include sliced chilli and bitter gourd. Hoe: Korea
It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. [2] While the Kadazan are famous with their Hinava tongii. [1]
1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch. 2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until ...
Hinava is a traditional Kadazan-Dusun dish of raw fish cured in lime juice. Typically, firm fleshed white fish like mackerel (hinava sada tongii) is marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried seed of the bambangan fruit. Optional additions may include sliced bitter gourd.
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [1] Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (similar to Sichuan pepper). [1]
For example, ikan acar kuning is a fish dish (gourami, mackerel or tilapia) served in acar pickles of cucumber, carrot, shallot and red chili, mixed with yellow spice paste made of ground turmeric, candlenut, ginger, garlic and shallot. [14]