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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).
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Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Banjar Laksa (Laksa Banjar) is a laksa variant from Indonesian city of Banjarmasin that has snakehead (ikan haruan) as one of its ingredients. Similar to Palembang Lakso, instead of rice noodle or vermicelli, Banjar Laksa uses steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground ...
Mount Ibu, a volcano in Indonesia's North Maluku province, erupted on Monday, spewing thick grey ash and dark clouds 5,000 meters (16,400 feet) into the sky for five minutes, officials said.
Capture (blue) and aquaculture (green) production of Channa micropeltes in thousand tonnes from 1950 to 2022, as reported by the FAO [2]. Channa micropeltes, giant snakehead, giant mudfish or toman harimau, is among the largest species in the family Channidae, capable of growing to 1.3 m (4.3 ft) in length and a weight of 20 kg (44 lb). [3]
Various ingredients could be made into pepes, such as carp, anchovy, tofu, oncom, leunca, mushroom, salted egg, etc. The most famous recipe is Pais Lauk Emas (carp fish pepes). Various Ikan bakar: literally means "grilled fish", served with a sweet soy sauce and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish.
In Indonesia, snakehead fish, called ikan gabus, are served as the main parts of traditional dishes such as the Betawi people's pucung gabus, and considered to be a delicacy due to their rarity in the wild and in aquaculture, as they are harder to raise than other popular freshwater fish such as catfish and carp.