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Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau. [106] Rendang punai (rendang burung dara): rendang made of burung punai or green pigeon. Rendang puyuh: rendang made of burung puyuh or quail. [114] Rendang rawit: an extra hot and spicy dried rendang spices mixed with dried cabai rawit (bird's eye chili).
Other than beef, rendang ayam (chicken rendang), rendang itiak (duck rendang), rendang lokan (mussel rendang), and number of other varieties can be found. Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry. Roti jala, the name is derived from the Malay word roti (bread) and ...
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Rijsttafel in the 1880s Rijsttafel in Bandung in 1936. Rijsttafel (/ ˈ r aɪ s t ɑː f əl / RY-stah-fəl, Dutch: [ˈrɛistaːfəl] ⓘ), a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. [1]
The recipe derived from West Sumatran Padang style of seasoning seafood with rich, hot and spicy bumbu (spice mixture). The ground spice mixture includes shallot, garlic, red chili pepper, bird's eye chili, ginger, turmeric and candlenut. [2] The most popular crab species used in this recipe is mud crab; sometimes blue crab can also be used.
Padang restaurants, especially smaller ones, will usually bear names in the Minang language. Nasi padang is a vital part of the Indonesian workers' lunch break in urban areas. When nasi padang prices in the Greater Jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil ...
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content.