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Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang ...
Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy bumbu (spice mixture) found in Minahasan cuisine and Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indonesia.
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.
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.
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]
Bamboo-packed mackerel pindang, sold in traditional market in Indonesia. Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so ...
Telur pindang has a deep cultural heritage within Johorean, and in turn Malaysian, society. However, the daily use of telur pindang is now far more uncommon today due to its complicated and time-consuming method of cooking, restricted to mostly festivities or commercial sales. In turn, this creates an appreciation for the cuisine, regarded as ...
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language.