Search results
Results from the WOW.Com Content Network
Rendang ayam: chicken rendang. Rendang ayam goreng: fried chicken rendang. [93] The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018. [94] [95] Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead.
The more elaborate recipe of lontong is lontong cap go meh, a Peranakan Chinese Indonesian adaptation of traditional Indonesian dishes, lontong served with rich opor ayam, sayur lodeh, sambal goreng ati (beef liver in sambal), acar, telur pindang (hard boiled tea egg), abon (beef floss), and koya powder (mixture of soy and dried shrimp powder).
Tempoyak (Jawi: تمڤويق ), asam durian or pekasam is a Malay condiment made from fermented durian.It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia.
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 ...
Ayam goreng also known Indonesian Fried Chicken is an Indonesian and Malay dish consisting of deep-fried chicken in oil. Ayam goreng literally means " fried chicken " Indonesian , Malay and also in many Indonesian regional languages (e.g. Javanese ).
Pindang hati ayam dan kacang botol: Negeri Sembilan pindang variant using chicken heart and vegetables. [ 46 ] Pindang kaki ayam or pindang ceker : Chicken feet cooked in pindang method, it uses belimbing wuluh fruit as souring agent.
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."
Soto mie, [3] Soto mi, or Mee soto [4] is a spicy Indonesian noodle soup dish [5] commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup.