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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 ]
Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy bumbu (spice mixture) found in Minahasan cuisine and Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indonesia.
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.
Ayam bakar is an Indonesian and Malay dish, consisting of charcoal-grilled chicken. Ayam bakar literally means "grilled chicken" in Indonesian and Malay . In 2023, TasteAtlas ranked Indonesian grilled chicken 'Ayam Bakar' as one of the best traditional chicken dishes in the world.
Ayam masak merah (Jawi: ايم ماسق ميره ; lit. 'red-cooked chicken' in Malay) is a Malaysian and Singaporean chicken dish. [3] [4] [5] Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. [6] It tends to be a home-cooked dish, so many variations on the recipe exist.
Eggplant in sambal balado Sambal balado Minangkabau style sambal. Chilli pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. [23] Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy. Sambal bawang
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 chicken variant is called ayam kecap ore Kip Smoor in Dutch. The word semur is a corruption of the Dutch word smoor (smoren is to braise in Dutch). Originally Indonesian semur dishes [7] are heated in butter instead of oil hinting at a Dutch origine. Smoor can also be found in former Dutch colonies Sri Lanka and Malacca.