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Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy. It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon). [2]
Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture, [7][8] well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
Sambal daging/serunding daging A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss. [62] Sambal stingray A Malaysian/Singaporean seafood dish of barbecuing stingray served with sambal paste. Sambal wader A Javanese dish made of yellow rasbora and sambal terasi.
Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis). [1][2] It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Ambonese, Bataks, Minahasans, and Dayaks, and in the Netherlands among the Indo ...
Nasi goreng (English pronunciation: / ˌ n ɑː s i ɡ ɒ ˈ r ɛ ŋ /), Malay lit. 'fried rice', [2] [3] is a Southeast Asian rice dish with pieces of meat and vegetables added. [4] It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp ...
A traditional Malaysian nasi lemak calls for rice and a serving of sambal, ikan bilis (anchovies), peanuts and boiled egg. In addition, some nasi lemak stalls can be found serving them with fried egg, a variety of sambal, i.e. sambal kerang (blood cockles) and sambal ikan (fish), chicken or beef rendang, or even fried squids, chicken or fish.
The rice is accompanied by lauk-pauk (side dishes) such as ayam goreng, assortment of kari like kari daging , kari limpa (beef spleen) and kari kambing ; telur ikan, udang goreng or sotong goreng. [6] The vegetable dish would usually be terung , bendi or peria (bitter gourd). A mixture of curry sauces is poured on the rice.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya (also spelled nyonya), and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay ...