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Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang ...
Indonesian cuisine favour the use of shallots than common onion, and subsequently the peeled shallot skins are usually collected and spared as key ingredient to make pindang eggs later. The telur pindang is often served as part of tumpeng, nasi kuning or nasi campur. In Yogyakarta, telur pindang often served with gudeg [5] or just steamed rice. [6]
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language.
Bamboo-packed mackerel pindang, sold in traditional market in Indonesia. Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so ...
Scyphiphora is a monotypic genus of flowering plants in the family Rubiaceae.It is the only genus in the tribe Scyphiphoreae.The genus contains only one species, viz. Scyphiphora hydrophylacea, which has a large distribution range from India, to tropical Asia and the western Pacific. [1]
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
Rendang ikan: fish rendang. [96] Rendang ikan pari: stingray rendang, a specialty of Perak. [97] Rendang itik: duck rendang, a specialty of Negeri Sembilan and Sarawak. In Sarawak, the duck is roasted first so that the meat is soft and not sticky. [98] In Negeri Sembilan, the duck is preferred to be smoked first. Rendang puyuh: quail rendang. [99]
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".