Search results
Results from the WOW.Com Content Network
Bakso bakar: grilled and skewered bakso, prepared to satay; Bakso beranak: big meatball filled with small meatballs; Bakso bola tenis tennis ball-sized bakso, either filled with hard-boiled egg as bakso telur or filled with tetelan which includes pieces of spare beef meat and fat or urat (tendon).
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However, Chinese Indonesian siomay is rarely served with peanut sauce; it is instead served with a sweet-sour and spicy chili sauce in its place, or with no sauce at all, resembling authentic Chinese shumai.
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Bakso: Nationwide Meatball Beef meatballs. Usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), vegetables, tofu, egg (wrapped within bakso, Chinese green cabbage, bean sprout, sprinkled with fried shallots and celery. Bakso ikan: Nationwide Meatball Small balls that were made from fish. Bakwan malang
This quick and easy orzo recipe is a 30-minute dinner that’s low on dishes and full of gooey, melted cheese flavor. It’s like an adult twist on mac and cheese that the entire family will love ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
Traditional authentic mie jawa uses ayam kampung (local breed free-range chicken), uses local spice including shallot, garlic, coriander, candlenut, pepper, leek, cabbage, green tomato and cooked on hot charcoal-fuelled earthenware stove to acquire better heat and gave an earthy smoky aroma.