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Rendang pesisir mainly consists of seafood, although it is not unusual for them to incorporate beef or water buffalo meat in their rendang. Minangkabau Rendang variations: [23] [51] [52] Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi. [51] Rendang ati ampela: rendang made of chicken innards; liver and gizzard. [53]
Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. [1] It has since spread through the rest of Indonesia and also Malaysia especially in Negeri Sembilan. [2]
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."
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. [3] It is made from minced pork or dog meat [1] (or, more rarely, water buffalo meat) stewed in its blood, [2] coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub ...
The dishes, usually numbering a dozen, typically includes beef rendang, curried fish, stewed greens, chili eggplant, curried beef liver, tripe, intestines or foot tendons, fried beef lung, fried chicken, and sambal, the spicy sauces ubiquitous at Indonesian tables. Nasi padang served this way is akin to an at-your-table, by-the-plate buffet. [1]
The most common version of dendeng found in Indonesia is dendeng sapi (beef dendeng), and it usually has a sweetness from the inclusion of caramelized coconut sugar.However, versions made from other exotic meats are also available, especially in Eastern Indonesia.
Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried. Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found. Daun ubi tumbuk, cassava leaves in coconut milk; Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored; Gulai ayam ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.