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Bumbu kacang (peanut sauce) features in many Indonesian signature dishes, such as satay, [6] gado-gado, karedok, ketoprak, rujak and pecel, or Chinese-influenced dishes such as siomay. It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried ...
Youtiao are usually sandwiched into shaobings or cut into sections and wrapped in rice balls, or eaten with almond milk, soy milk, and douhua for breakfast. It is also an essential ingredient for Tainan -style congee and salty soy milk, and it is also an indispensable ingredient for Tainan beef soup and as a side for Taiwanese-style spicy hot pot .
Goat satay with coconut milk soup from Bantul Regency, Yogyakarta. [59] Sate kronyos Breast of goat satay can be found in Bantul Regency, Yogyakarta. [60] Sate loso Water buffalo meat or sometimes replaced with beef satay, served in spicy chili peanut sauce. Specialty of Pemalang, Central Java. [61] Sate rusa Deer satay, a delicacy from Merauke ...
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Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak. Saus tiram (oyster sauce) – oyster sauce with dark coloured. Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices.
The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur. Nasi lemak: Nationwide, but especially popular in North Sumatra and Riau Rice dish It is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. Usually served for breakfast.
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