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Ayam masak merah (Jawi: ايم ماسق ميره ; lit. 'red-cooked chicken' in Malay) is a Malaysian / Singaporean chicken dish. [3][4][5] Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. [6] It tends to be a home-cooked dish, so many variations on the recipe exist. Pieces of chicken are first ...
Nasi minyak (Palembang Malay for "oily rice") is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin (ghee) and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. [1] However, it is also common in neighboring Jambi [2] as far north to Medan in North Sumatra. [3]
Nasi goreng (English pronunciation: / ˌ n ɑː s i ɡ ɒ ˈ r ɛ ŋ /), Malay lit. 'fried rice', [2] [3] is a Southeast Asian rice dish with pieces of meat and vegetables added. [4] It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp ...
Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chicken in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese). Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredients rather than flour.
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy. It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon). [2]
Hot or room temperature. Main ingredients. Rice cooked in coconut milk served with Malay fish, chicken and prawn curry. Media: Nasi dagang. ناسي داڬڠ . Nasi dagang (Jawi: ناسي داڬڠ , lit. 'trader's rice') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled ...
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.