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Gulai kepala ikan kakap merah, red snapper's head gulai; Gulai jariang, jengkol stinky bean gulai; 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 ...
Gulai kepala ikan kakap merah, red snapper's head gulai. Gulai limpo, gulai of cow spleen. Gulai sumsum, gulai of cow bone marrow. Gulai tunjang, gulai of cow foot tendons. Gulai talua, boiled eggs gulai. Gulai udang, shrimp gulai. Ikan bilih, fried small freshwater fish of the genus Mystacoleucus.
Pindang kakap: Indonesian style red snapper pindang, cooked with pindang method in light yellowish soup containing spices including turmeric, ginger, chili peppers, galangal, lemon basil, lemongrass, and bilimbi. [30] Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal .
Ikan bilih, fried small freshwater fish of the genus Mystacoleucus; Baluik goreng, crispy fried small freshwater eel; Udang balado, shrimp in chili; Rajungan goreng, crispy fried crab; Terong balado, eggplant in chili; Petai goreng, fried green stinky bean (Parkia speciosa) Ikan asam padeh, fish with spicy-sour taste; Itiak lado mudo', duck in ...
Almost any kind of meat, poultry and seafood can be made into woku dish. The most common and popular are ayam woku (chicken woku) [3] and kakap woku (red snapper woku). [4] Woku belanga is a woku variant cooked in a belanga or any kind of saucepan, while woku daun is a woku dish cooked and wrapped in banana or young coconut leaves.
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore.The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Fish commonly served with colo-colo as a dipping sauce or coating include bubara (giant trevally), kakap merah (red snapper), baronang , cakalang (skipjack tuna), and the endangered ikan kakatua (bullethead parrotfish).
Bakso ikan: fish bakso . In Karimunjawa, there is a bakso dish made of caesionidae meat and called bakso ikan ekor kuning. [15] In West Lampung Regency, bakso ikan blue marlin made of marlin, is a common bakso dish. [16] Bakso kakap or snapper bakso dish is scattered in the city of Semarang.