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Just like many fermented food products in the region (e.g. belacan, pekasam, cincalok, budu, and tapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.
A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss. [70] Sambal stingray A Malaysian/Singaporean seafood dish of barbecuing stingray served with sambal paste. Sambal wader A Javanese dish made of yellow rasbora and sambal terasi.
Pempek is also a popular dish in South Sumatra's neighboring province capital city Jambi and Bandar Lampung, [10] and also the neighbouring island of Bangka. Some pempek establishments, such as Pempek Pak Raden and Pempek Bunga Mas are opening branches all over major food courts.
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.
Indonesian Sundanese meal; Ikan bakar (Grilled fish), Nasi timbel (Rice wrapped in banana leaf), Ayam goreng (Fried chicken), Sambal (Chili sauce), Tempe goreng (Fried tempeh), Tahu goreng (Fried tofu), and Sayur asem (Sour vegetable soup); the bowl of water with lime is for hand washing called Kobokan.
Bandar Lampung is the fourth-largest city in the region of Sumatra, after Medan, Palembang and Batam. The city's population of 790,057 in 2005; 881,801 in 2010, [4] 977,686 in 2015 and 1,166,066 in 2020; [5] the official estimate as of mid-2023 was 1,100,109, giving a drop of over 100,000 from the figure for the previous year. [1]
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]
[4] Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has a glue-like consistency and texture. [2] Sayur bunga pepaya (papaya flower bud vegetables) and tumis kangkung (stir-fried water spinach) are often served as side-dish vegetables to accompany papeda. [3]