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In Lampung, tempoyak is made as sambal seruit tempoyak. Seruit is shredded fried freshwater fishes, such as patin (Pangasius), baung , lais (Kryptopterus), belida (Giant featherback) or mas , mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripe mango, salt and tempoyak. [13]
Sambal lampung Sambal lampung A popular variant of slightly sweet chilli, garlic, tomato sambal of Lampung origin, Sumatra. [40] Sambal leunca A Sundanese sambal, especially popular in West Java, made with the mixture of red chilli pepper, bird's eye chilli, shallot, shrimp paste and leunca (Solanum nigrum) berries. [41] Balinese sambal matah ...
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.
In Padang restaurants, there are two methods of serving: pesan (ordering) and hidang (serve) method. Pesan, the most common method, usually employed by small restaurants with one or two customers ordering at a time, involves the customer examining the window display and choosing each desired dish, ordering directly from the attendant.
Lampung, officially the Province of Lampung (Indonesian: Provinsi Lampung), is a province of Indonesia.It is located on the southern tip of the island of Sumatra.It has a short border with the province of Bengkulu to the northwest, and a longer border with the province of South Sumatra to the north, as well as a maritime border with the provinces of Banten and Jakarta to the east.
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]