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Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. [5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. [2]
Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water.
Chinese influences are evident in Indonesian food.Popular Chinese Indonesian foods include bakmi, mie ayam, pangsit, bakso, lumpia, kwetiau goreng and mie goreng. [1]Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. [2]
Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia.Bakwan are usually sold by traveling street vendors.
Fish ball with rice vermicelli. Bakkwa (Chinese: 肉干) - literally "dried meat", bakkwa is better understood as barbequed meat jerky.While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack.
Name Image Origin/Popularity Type Description Ambuyat: Sarawak, Sabah and Labuan (Popular in Brunei) : Traditional food Replacement of rice. A staple food of the indigenous people of Sabah and Sarawak including Lundayeh/Lun Bawang.
Nasi tim is an Tionghoa Indonesian steamed chicken rice. [2] In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg.
Asam Laksa (Mandarin: 亞三叻沙). Considered one of Penang's three signature dishes, Asam laksa is similar to the Malay laksa utara, which consists of a bowl of translucent al dente rice noodles served in a spicy soup made of fish (usually mackerel), tamarind (both asam jawa and asam gelugor), and daun kesum. Toppings differ considerably ...