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The ingredients to make sambal tuktuk is similar to other chili sauce ingredients, distinguished by the use of andaliman (Sichuan pepper). [59] It is often served as tuktuk aso-aso, being mixed with dried fish called aso-aso (a type of dried and preserved mackerel), but sometimes aso-aso fish is replaced with fresh anchovy. Sambal tumis
Mutton sautee with sweet soy sauce and petis udang, the Indonesian translation for (black shrimp paste). Laksan Palembangese Fishcake Dish made from sago and fish. This dish made in an oval shape with almost pempek flavor, but served with coconut milk sauce. Lawar: Bali Vegetable and meat dish
Tumis Tauco: vegetables stir fried with fermented soybean paste sauce. Tauco is similar to Japanese miso paste. Tumis Kangkung: stir fried water spinach; Various Pepes: pepes refers to a cooking method which employs a banana leaf wrapper. Various ingredients could be made into pepes, such as carp, anchovy, tofu, oncom, leunca, mushroom, salted ...
Google Translate is a multilingual neural machine translation service developed by Google to translate text, documents and websites from one language into another. It offers a website interface, a mobile app for Android and iOS, as well as an API that helps developers build browser extensions and software applications. [3]
Ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish. Today ayam penyet is commonly found in Indonesia, Malaysia, Brunei and Singapore.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
Pecel lele is not served in peanut sauce, but with sambal terasi (ground chili with shrimp paste sauce) instead. However, some recipes might add a little bit of ground peanuts into their sambals. However, some recipes might add a little bit of ground peanuts into their sambals.