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In Indonesia, ikan pindang (fish pindang) is also known as ikan cue. Both terms are often erroneously used interchangeably, although not all pindang fish are made of cue fish . [19] Pindang is regarded as one of fish preservation method through boiling with salt addition. Although the method is used in other parts of the world, it is only of ...
The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with belimbing buluh added) and pickles. [ 8 ] Outside the Malaysian border, it is a staple breakfast in the deep south of Thailand (Pattani, Yala and Narathiwat), the nasi dagang of southern Thailand features both Kelantanese (red) and Terengganuan (white ...
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.
Pindang koyong: a fish cooked in yellow gravy-like soto with various spices. Rawon Banyuwangi : Banyuwangi-style of beef soup in dark gravy, served with mung bean sprouts and the ubiquitous sambal. The dark (almost black) color comes from the keluak nuts.
Fish head curry – Indonesian, Malaysian and Singaporean curry dish; Fish moolie – Spicy fish and coconut dish; ... Pindang – Indonesian cooking method;
Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Nasi kari, rice and curry. Nasi kabuli palaw, a pilaf rice dish, consists of steamed rice mixed with raisins, carrots, and beef or lamb. Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.
Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. Gulai ati, gulai of cow liver. Gulai ayam, chicken gulai. Gulai babek, gulai babat, or gulai paruik kabau, gulai of cow tripes. Gulai banak, gulai of cow brain.
Kari kambing, goat curry. Kari kepala ikan, fish head curry. Kebebe, food made of thirteen ingredients with a bitter, salty, sweet, sour and spicy taste. It is allegedly able to cure indigestion after a large meal. Kemplang, traditional savoury fish cracker commonly found in southern parts of Sumatra, made of wahoo or Spanish mackerel.
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