Search results
Results From The WOW.Com Content Network
The ingredients are quite similar to sambal hot chili paste. However, unlike sambal, which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable to be served with various types of seafood, such as fried prawns, squid, fish ...
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 (with cow or water buffalo skin cracker). A Javanese dish. Sambal goreng ati, fried liver ...
Some people may also add bihun goreng (rice vermicelli) or mie goreng (noodle) to the dish. Krupuk, rempeyek, or emping can also be added. Traditional Betawi nasi uduk, mixing all the side dishes on the nasi uduk plate, such as egg, tempeh, sambal, bihun goreng, and krupuk. Jakarta's style uduk is a cross between Javanese's uduk and Melayu's ...
Also known as kering tempe (lit: 'dry tempeh'), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce. It is a crispy, sweet and spicy, fried tempeh. [ 52 ] The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or ...
Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
Krechek or krecek (Javanese: ꦏꦿꦺꦕꦺꦏ꧀) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. [1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however, the most common recipe today uses readily available rambak or krupuk ...
Nasi ambeng (from Javanese ꦤꦱꦶ ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian fragrant rice dish that consists of—but is not limited to [2] —steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans [3]) urap, bergedel, and ...
Rempeyek kacang is especially common in the Banyumas region of Central Java, while rempeyek rebon (small shrimp) is common in the Javanese port town of Cirebon. Rempeyek made with larger shrimp is commonly found in Padang restaurants. The recent popularity of spicy food saw the use of sliced cabai rawit (bird's eye chili pepper) as rempeyek.