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The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to ...
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.
Ayam masak merah (Jawi: ايم ماسق ميره ; lit. 'red-cooked chicken' in Malay) is a Malaysian and Singaporean chicken dish. [3] [4] [5] Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. [6] It tends to be a home-cooked dish, so many variations on the recipe exist.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Nasi lemuni, It's like nasi lemak but cooked with herb called daun lemuni (Vitex trifolia leaves). Nasi tumpang , rice packed in a cone-shaped banana leaf. A pack of nasi tumpang consists of an omelette, meat floss, chicken or shrimp curry and sweet gravy.
The most popular ayam penyet variant is ayam penyet Suroboyo. [2] Ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish.
Biryani or nasi beriani: a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Basmati rice is used. Basmati rice is used. Alternatively, dum biryani is a version more akin to the traditional South Asian dish, which is a variant that bakes the spiced meat with the rice.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.