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Hot pot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth.
In Java, ayam bakar usually tastes rather sweet because of the generous amount of sweet soy sauce either as marination or dipping sauce, while ayam bakar Padang, Bali, Lombok, and most of Sumatra are usually spicier and more reddish in colour due to the generous amount of chilli pepper, turmeric and other spices and the absence of sweet soy sauce.
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Padang Padang Beach is situated on the west coast of the Bukit Peninsula, approximately 3km southwest of the popular Bingin Beach and about one hour drive from Denpassar. The access to the beach is down 120 steps and a path between a fallen rock and the cliffside. [2] There is an entrance fee.
It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1] It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Padang Bai is in Manggis District, [1] off the road that follows the south-east coast of Bali. [2] It sits 35 miles (56 km) north-east of Denpasar Airport (1 hour 19 minutes drive in fluid traffic), 27 miles (43 km) north-east of Sanur Beach (1 hour fluid drive), 23 miles (37 km) east of Ubud (some 62 minutes fluid drive), 8 miles (13 km) west of Candidasa, [3] and 11 miles (18 km) east of ...
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.