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Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
The ingredients to make sambal tuktuk is similar to other chili sauce ingredients, distinguished by the use of andaliman (Sichuan pepper). [59] It is often served as tuktuk aso-aso, being mixed with dried fish called aso-aso (a type of dried and preserved mackerel), but sometimes aso-aso fish is replaced with fresh anchovy. Sambal tumis
The ingredients are quite similar to sambal hot chili paste. However, unlike sambal, which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable to be served with various types of seafood, such as fried prawns, squid, fish ...
Es Goyobod: the Sundanese version of es campur; mixed jelly and mashed avocado drink in heavy coconut milk and jackfruit-infused brown sugar syrup. [2] Es Duren: ice cream-like dessert made from durian and milk; Lahang: a traditional sweet and cold beverage made from the sap of Arenga pinnata (aren).
Sambal kacang – sambal of mixture of chili with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water. Sambal matah – raw shallot and lemongrass sambal. It contains a lot of finely ...
A specialty of Negri cuisine, it is sometimes eaten with rendang, sambal tumis and bean porridge. [33] Asam pedas, a sour and spicy stew of meat, with the core ingredients being tamarind and chilli. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added.
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 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. Today ayam penyet is commonly found in Indonesia, Malaysia, Brunei and Singapore.