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This Indonesian cuisine -related article is a stub. You can help Wikipedia by expanding it. v t e This Malaysian cuisine -related article is a stub. You can help Wikipedia by expanding it.
The banana, or pisang in Malay. Many different cultivars are available on the market, and plantain is used for pisang goreng. Other parts of the banana plant may be used for culinary purposes. The calamansi lime, or limau kasturi in Malay. Widely used as a souring agent in Malaysian cooking, the juice of the calamansi lime is also savoured on ...
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Roti bolen is an Indonesian baked bread pastry with crust layers similar to those of croissant, made from flour with butter or margarine layers, filled with cheese and banana. [1]
Hancur badan di kandung tanah, Budi yang baik dikenang juga. Dua tiga kucing berlari, Mana sama si kucing belang; Dua tiga boleh ku cari, Mana sama adik seorang. Pisang emas dibawa berlayar, Masak sebiji di atas peti; Hutang emas boleh dibayar, Hutang budi dibawa mati. I've got that loving feeling, hey! I've got that loving feeling, hey!
Nasi goreng (English pronunciation: / ˌ n ɑː s i ɡ ɒ ˈ r ɛ ŋ /), (Indonesian and Malay for 'fried rice') [2] [3] is a Southeast Asian rice dish with pieces of meat and vegetables added. [4]
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. [8] [9] Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. [10]