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It is commonly known as tempoyak in the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known as pekasam in Aceh and asam durian in the Minangkabau region of West Sumatra. [8] The word asam which translates to "sour" describes its fermentation process. Tempoyak, made from ...
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. This cuisine is popular and widely known in Indonesia. Arab , Persian , and Indian [ 1 ] [ 2 ] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [ 3 ]
Pempek sambal, a variant from neighboring city of Jambi. Pempek is easy to find in Jakarta and other Indonesian cities, from the food-courts in malls and shopping centers to traveling pempek vendors on carts. The cheaper pempek version sold by traveling vendors on carts generally use less fish and more tapioca, resulting in a rather bland flavour.
Tempoyak patin, pangasius fish served in fermented durian sauce.. Spices are also generally included although not as liberally as its same-island counterpart. Palembang cuisine is noted by its preference to the sour and sweet flavour, [3] as evidences in pindang fish soup, funky-smelled tempoyak-based dish made from fermented durian, and also kuah cuko spicy sweet vinegar sauce of pempek fishcake.
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
This is a list of regencies and cities in Aceh province. As of October 2019, there were 18 regencies and 5 cities. ... Aceh Timur Regency [11] Idi Rayeuk: Hasballah M ...
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language.
Nasi minyak (Palembang Malay for "oily rice") is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin and spices.This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. [1]