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Pecel lele served with sambal, ... Pecel lele or pecak lele is an Indonesian deep-fried Clarias catfish dish originating from Lamongan, East Java, Indonesia. [1] Dish
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (Javanese: ꦱꦩ꧀ꦧꦼꦭ꧀ sambel). [2]
Lalab of cucumber, lettuce and lemon basil, with fried eggplant, cabbage, tofu and sambal, as part of ayam goreng meal. In Indonesian cuisine, lalab often served as garnishing or as vegetable accompaniment to the main meal of fish or chicken; such as ayam goreng (fried chicken) or pecel lele (fried catfish). Lalab is rich in vitamins, minerals ...
Pecel (Indonesian pronunciation: [pət͡ʃəl], Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, [1] usually eaten with steamed rice, lontong or ketupat. [ 2 ] [ 3 ] The simplicity of its preparation and cheap price has contributed to its popularity throughout Java.
It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried peanuts) for otak-otak, or as a dressing on salads. Satay, a popular Southeast Asian street food, is a dish commonly presented as skewered, grilled meat served with peanut sauce. [1]
This dish similar to pecel lele. Paniki: Manado, North Sulawesi Roasted meat, exotic food Bat cooked in Minahasan-style. Pannenkoek or panekuk Nationwide Pancake A Dutch-influenced pancake with larger diameter and thinner. Pecel lele: East Java, but now available nationwide Fried fish Fried catfish with sambal. Pempek
Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana. [3] Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole ...
The dish is called pecel lele or pecak lele. Lele is the Indonesian word for catfish. The same dish can also be called as lele penyet (squashed catfish) if the fish is lightly squashed along with sambal with a stone mortar-and-pestle. The pecel or pecak version presents the fish in a separate plate while the mortar is solely for sambal.
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