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Ayam kecap panggang served in a buffet in Jakarta. In Indonesia, ayam kecap is pieces of chicken simmered in kecap manis (sweet soy sauce), spiced with shallot or onion, garlic, ginger, pepper, leek and tomato. [2] Other versions may add richer spices, including nutmeg and cloves. [7] In Indonesia, the term ayam kecap is often interchangeable ...
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 ...
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]
Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture, [7][8] well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
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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 ...
Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis). [1][2] It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Ambonese, Bataks, Minahasans, and Dayaks, and in the Netherlands among the Indo ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.