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Sambal goreng Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chilli, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
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 ...
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.
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.
Sambal Matah, literally means 'raw sauce' (Sambal is Indonesian sauce, Matah is a Balinese word means raw). It contains minced garlics, onions, chili peppers, shallots, lime, and lemongrass mixed with coconut oil (the most important ingredient; it cannot be changed with any other oils, coconut oil can be easily found in Bali since it is a very ...
Lalab, raw vegetables with sambal. Lalab: raw vegetable salad usually eaten with sambal; Sambal terasi: mortar ground chillies with shrimp paste; Karedok: raw vegetable salad in peanut sauce; Lotek: boiled vegetable salad in peanut sauce; Sayur asem, lalab, red rice, ikan asin, sambal, and karedok. Sayur Asem: sour tamarind vegetable soup.
Bakso goreng: Java Fried bakso with a rather hard texture, usually consumed solely as a snack. Batagor: West Java Batagor is actually an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs), it's a variant of the siomay in which the siomay was deep-fried. Belalang goreng: Central Java, Yogyakarta, and East Java
Crispy battered fried chicken crushed and mixed with hot and spicy sambal. Ayam goreng: Nationwide Chicken dish (fried chicken) Spiced chicken fried in coconut oil. [4] Ayam goreng kalasan: Kalasan, Yogyakarta Chicken dish (fried chicken) Fried free-range chicken with kremes (crispy fried granules). Ayam kecap: Java Chicken dish