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Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang ...
Indonesian cuisine favour the use of shallots than common onion, and subsequently the peeled shallot skins are usually collected and spared as key ingredient to make pindang eggs later. The telur pindang is often served as part of tumpeng, nasi kuning or nasi campur. In Yogyakarta, telur pindang often served with gudeg [5] or just steamed rice. [6]
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.
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.
Barbonymus balleroides is a species of ray-finned fish in the genus Barbonymus from south-east Asia. [1] it is a widely eaten food fish and makes up the majority of the fish biomass in most of its range.
The yellow rasbora (Rasbora lateristriata) is a species of ray-finned fish in the genus Rasbora from Southeast Asia. [1] It is a primarily freshwater fish originally from Java island in Indonesia.
Caesio cuning has a deep and laterally compressed body. The jaws, vomer, and palatines have small conical teeth. [6] The dorsal and anal fins have scales; the dorsal fin has 10 spines and 14 to 16, typically 15, soft rays while the anal fin contains 3 spines and 10 to 12, usually 11, soft rays.
While the species is not currently assigned a conservation status by the IUCN due to lack of data, overfishing is assumed to threaten the wild population. [1] The empurau, as the species is known in Malaysia, is reportedly the most expensive edible fish in the country [6] and has been known to fetch up to RM1800 per kilogram of the fish.