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The creation of dendeng is commonly credited to the Minangkabau people, in which their earliest dendeng was made from dried beef, so that it would be preserved for days and could be taken along with them when they traveled. The Padang cuisine version—probably the most popular dendeng dish in Indonesia—is called dendeng balado or dendeng ...
In Lenggong, popular rendang varieties include rendang dendeng (thinly sliced beef rendang), and rendang pedas daging dengan lambuk (spicy beef rendang with lambuk yam). [62] Negeri Sembilan is known for two main types of rendang: rendang kuning (yellow rendang) and rendang hitam (black rendang). Both are cooked until completely dry.
Dendeng balado, thin crispy beef with chili. Dendeng batokok , thin strips of pounded and softened grilled beef . Gulai , curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
Dendeng balado (dendeng balado, thinly sliced dry fried beef) [6] Kantang balado or kentang balado (potato balado) [7] Talua balado or telur balado (egg balado) [8] Taruang balado (eggplant balado) [9] Teri Kacang Balado or Peanuts Anchovy Balado. Tuna balado (tuna balado) [10] Udang balado (prawn/shrimp balado) [11]
Dendeng: Nationwide Meat dish A thinly sliced dried meat that is made of preserved through a mixture of spices and dried via a frying process. Pekasam — Northern Malaysia and Sarawak Fermeted meat: A freshwater fish that fermented until it tastes sour, then seasoned with chili and sugar. Serunding: Peninsular Malaysia Sprinkle dry condiments
In Padang restaurants, there are two methods of serving: pesan (ordering) and hidang (serve) method. Pesan, the most common method, usually employed by small restaurants with one or two customers ordering at a time, involves the customer examining the window display and choosing each desired dish, ordering directly from the attendant.
Dendeng batokok, thin crispy beef; Dendeng balado, thin crispy beef with chili; Paru goreng, fried cow lung; Ayam bakar, grilled spicy chicken; Ayam goreng, fried chicken with spicy granules; Ayam pop, Minang style chicken, boiled/steamed and later fried. While fried chicken is golden brown, ayam pop is light-colored.
Satay (known as sate in Indonesian and pronounced similar to the English "satay") is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. [21]