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Sayur oyong – clear vegetable soup made of okra or Luffa acutangula. Sup ercis or erten – soup made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato. Sup wortel – soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth-style soup.
Pindang palembang: Its soup is generally sweet and sour, specialty of Palembang. Pangasius fish is a popular choice for this variant. [5] [15] [36] Pindang pegagan: Its soup is lighter than pindang meranjat and not oily, since the spices are boiled directly, and not stir fried in palm oil.
Tempoyak patin, pangasius fish served in fermented durian sauce.. Spices are also generally included although not as liberally as its same-island counterpart. Palembang cuisine is noted by its preference to the sour and sweet flavour, [3] as evidences in pindang fish soup, funky-smelled tempoyak-based dish made from fermented durian, and also kuah cuko spicy sweet vinegar sauce of pempek fishcake.
Chicken Tortilla Soup. You'll need rotisserie chicken, jalapeños, chili powder, diced tomatoes and a handful of other pantry ingredients to make this delicious savory soup.
Hot, Vegetable Soup made with split yellow lentils and spices. It is a Konkani staple that is often served over rice. Dashi: Japan: Cold (chilled) Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths. Dillegrout: England Stew
Base of soup from pork ribs and/or chicken broth. Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables with spices. Some soto recipes uses clear broth, while some might uses coconut milk-based soup. The Asian soup noodle is a large portion of long noodles served in a bowl of broth.
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [1] Many vegetable-based dishes exist throughout the world.
The notable difference between Malaysian and Indonesian telur pindang is the use of teak leaves, which are replaced with other leaves in most traditional Malaysian telur pindang recipes. Telur pindang has a deep cultural heritage within Johorean, and in turn Malaysian, society. However, the daily use of telur pindang is now far more uncommon ...