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Fish and seafood—such as mackerel, mackerel tuna, tuna, skipjack tuna, red snapper, gourami, pangasius, hemibagrus or cuttlefish — either the whole body or sometimes only the fish heads are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last. [10] In Indonesia ...
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]
Sambal petai – sambal of mixture of red chili, garlic, shallot, and petai green stinky bean as the main ingredients. Sambal petis – sambal that uses chili, shrimp paste, peanuts, young banana, herbs and spices. [5] Sambal rica-rica – hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.
3. Shrimp 'n' Bacon Chowder. This Cajun-inspired chowder is reminiscent of shrimp and grits and features all the smoky and bold flavors of Southern cuisine.
Saksang – pork, dog, or water buffalo meat stew cooked in its blood, mixed with coconut milk and spices. Saltah – stew made of marak, a dollop of fenugreek froth, and sahawiq based on Arab Indonesian cuisine. Semur – meat stew (usually beef) with sweet soy sauce and spices. Sop buntut – oxtail soup. [7] [17]
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."
Sliced fish soup; Sopa marinera — a Spanish seafood dish [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin; Sopa de peixe - Portuguese fish soup, usually made using a tomato base. Very rich, it can include a variety of different seafood at the same time, and be a meal in itself. Tom Yum; Ukha
Randang (beef simmered in coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and light-colored gravy) are just a few variations of Padang gulai. [3] Asam padeh, sour and spicy fish stew dish. Ayam bakar, grilled spicy chicken. Ayam balado, chicken in chili. Ayam bumbu, chicken with spices.