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Bumbu kacang (peanut sauce) features in many Indonesian signature dishes, such as satay, [6] gado-gado, karedok, ketoprak, rujak and pecel, or Chinese-influenced dishes such as siomay. It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried ...
Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak. Saus tiram (oyster sauce) – oyster sauce with dark coloured. Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices.
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Pork or chicken satay in peanut sauce, with salad and French-fries, is popular in pubs or eetcafés. With Indonesian take-away meals like nasi goreng speciaal, the special part is often a couple of sate-sticks. Another favourite in Dutch snackbars is the satékroket, a croquette made with a peanut sauce and shredded meat ragout.
Nutritionists reveal the 6 best different kinds of salt, ... limiting added salt to one-half teaspoon or less per day is a good idea. ... This smart humidifier helps me sleep better in the dry ...
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Nowadays in supermarket and stores, many peanut seasoning for karedok are made and sold. A dressing for this salad may include: Red pepper, sand ginger, bird's eye chili, greater galangal, fried peanuts, brackish water, palm sugar, salt, terasi (a condiment made from pounded and fermented shrimp), hot water, and white pepper.
Tahu goreng, fried tofu with peanut sauce or sweet soy sauce with chopped chili. Tahu tauco, tofu in tauco sauce. Tauge ayam, bean sprouts chicken with soya sauce. Tauge tahu, sometimes shortened to ge-hu, stir fried bean sprout and tofu. Tee long pan, rice noodle roll served with red chili sauce, crushed roasted-peanuts, fried onions, and ...
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