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Just like many fermented food products in the region (e.g. belacan, pekasam, cincalok, budu, and tapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.
Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian , daun means leaf, ubi refers to cassava, and tumbuk means pounded.
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.
Daun ubi tumbuk, cassava leaves in coconut milk; Kalio, similar to rendang; ... Gulai iso or gulai usus, gulai of cow intestines usually filled with eggs and tofu;
Sometimes tamarind (asem) or kaffir lime leaves (daun djeruk perut) are added. Sambal bongkot A speciality sambal from Bali, sambal with a mixture of sweet, sour, and spicy flavours, made with bongkot or kecombrang flower stems, shallots, chilli, grilled shrimp paste, sugar, salt, and lime juice. [27]
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 ...
Cincaru, a small fish, deep fried and stuffed with sambal belacan or any other spice. Enchi kebin, deep-fried chicken pieces marinated in a paste of coconut milk and rempah (spices). Itek tim or kiam chhai ak thng, a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam). [4]The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes. [2]