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Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. [1] It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan . [ 2 ]
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 ]
or sambal shrimp (with fresh shrimp), also known as udang balado. A Minang dish. Sambal jamur (with oyster mushroom). An Indonesian dish. Sambal radio A traditional dish from Sarawak, it is an omelette mixed with fried belacan and anchovies. Sambal ikan A Malay-style dish prepared from fish and spices and cooked until the fish loses its shape.
The Padang cuisine version—probably the most popular dendeng dish in Indonesia—is called dendeng balado or dendeng batokok. It is a specialty from Padang, West Sumatra and is made from thinly cut beef which is dried and fried before adding chillies and other ingredients. [3]
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans. Its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia, Melanesia and Samoa in the south. [3]
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
While the species is not currently assigned a conservation status by the IUCN due to lack of data, overfishing is assumed to threaten the wild population. [1] The empurau, as the species is known in Malaysia, is reportedly the most expensive edible fish in the country [6] and has been known to fetch up to RM1800 per kilogram of the fish.