Malaysian-Indonesian Taste

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8y
Roti Canai - Kuali
Roti Canai is an all-time Malaysian favourite that is best eaten piping hot with any of your favourite curry.
https://dailycookingquest.com/sambal-bajak-multi-chili-relish.html
Sambal bajak is another chili relish that you can find everywhere in Indonesia. It is so popular that this chili relish is one of the few you can easily find sold in a bottle in many grocery stores. Basically, a sambal bajak is made using multiple chilies (red Thai chilies, …
[Indonesian Food] Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
Biji Salak is sticky sweet potato balls in palm sugar syrup and coconut milk.
Indonesian Perkedel Kentang (Bergedil/Begedil)
INDONESIAN Potato Pancakes with Pork, Shrimp, Celery
https://dailycookingquest.com/garang-asem-ikan-tenggiri-spanish-mackerel-in-spicy-and-sour-soup.html
Garang asem is a popular dish in Central and Eastern Java. The spicy and sour soup is super delicious, and I can totally eat a couple bowl of steamed white rice with just the soup. You can also use chicken instead of the mackerel and make garang asem ayam (chicken …
Indonesian Steamed Vegetable Salad with Coconut Dressing
Indonesian Steamed Vegetable Salad with Coconut Dressing by Eliza Adam
Resep Batagor Saus Kacang dan cara membuat | BacaResepDulu.com
BATAGOR. from West Java Fishcake and dumpling. It is traditionally made from tenggiri (wahoo) fish (consist of fried meatball, fried tofu, potatoes, cabbages, eggs, some kind of pored with peanut spicy sauce with lime). Batagor is actually an abbreviation of Bakso Tahu Goreng.
Allrecipes | Recipes, How-Tos, Videos and More
Karedok. Sunda's vegetable salad. From West Java. Indonesia
Garlic Sambal-Sambal Bawang Putih
SAMBAL BAWANG - Garlic Sambal (Indonesian sambal bawang putih) made from red chilli and garlic
Indochinekitchen.com
Serundeng - an Indonesian coconut topping for rice.
azlitamasammanis.com
IKAN BAKAR LEMAK PANDAN (Translating to "burned fish," ikan bakar is the catch-all term for small grilled swimmers. You'll often see it wrapped in a banana leaf before it goes on the grill, so that the leaf gets direct heat contact, rather than the fish itself; it's generally marinated in a blend of turmeric, chilis, belacan, galangal, and those other now-familiar ingredients, and served with sambal.)