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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 .
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.
[10] In Indonesia, the most common fish used in asam pedas is tongkol (mackerel tuna). In Lingga, the dish is preferably served with sago griddle cakes (lempeng sagu) in place of rice usual in other places. [11] Kaeng som is the Thai version of asam pedas. [12] In Bengal, India there is a similar dish is called Macher tak (sour fish).
Bamboo-packed mackerel pindang, sold in traditional market in Indonesia. Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so ...
Tempoyak ikan patin, Pangasius in sweet and spicy tempoyak sauce, specialty of Palembang. In Indonesia, tempoyak is especially popular in Palembang , and also in other cities and provinces in Sumatra such as Riau , [ 1 ] Jambi , Bengkulu , Lampung and also Pontianak in Kalimantan .
The more elaborate recipe of lontong is lontong cap go meh, a Peranakan Chinese Indonesian adaptation of traditional Indonesian dishes, lontong served with rich opor ayam, sayur lodeh, sambal goreng ati (beef liver in sambal), acar, telur pindang (hard boiled tea egg), abon (beef floss), and koya powder (mixture of soy and dried shrimp powder).
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Randang (beef simmered in coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and light-colored gravy) are just a few variations of Padang gulai. [3] Asam padeh, sour and spicy fish stew dish. Ayam bakar, grilled spicy chicken. Ayam balado, chicken in chili. Ayam bumbu, chicken with spices.