Serve with steamed white rice. #chicken #lunch #dinner #starch #rice #protein #spicy

Fried sambal with shrimp and petai (Parkia speciosa) is a delicious dish for the daily menu or a special day. I served the following recipe for a dear family. Adding coconut milk in this dish produces a savory flavor and is delicious, ideal when eaten with hot rice.One dish that is certainly tempting, is not inferior to other shrimp recipes such as : fried shrimp with butter, and crispy fried shrimp. Fried dry prawns dry and the bite of spicy seasoned chili, you will certainly feel it on the tongue (the amount of chili can be adjusted). What is special is that this shrimp dish will be more cool with extra crispy petai beans - will make a side dish that's more fun.

If you only have a little spare time to cook. Try these recipes, simple recipes that are quick to serve. Spicy taste will increase your appetite.

A very simple recipe for lunch, easy to make and very delicious, perfect for breakfast, lunch or dinner, serve it with warm rice and you ready to go!#eggplant #sambal #indonesia

‘Sambal Goreng’ is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such as potatoes, tempeh, tofu, eggplants, green beans, etc. It’s quite different from ‘Sambal’ which refers to Indonesian chili sauce/paste which typically is made from a mixture of chili peppers with secondary ingredients such as shrimp paste, coconut sugar, lime juice, etc. and served as condiments. It’s savory, slightly sweet, and of course it’s spicy 🥵 Best served over warm white rice 🍚 By the way, you can always omit the ‘stinky beans’ part as they are really stinky. It may cause your breath to smell for a day or two 😁😅😂If you like my recipes, please follow me on my Instagram @jenscookingdiary @jenscookdineandtravel 🙏🏻😊😘

Gudangan is a dish consisting of a variety of vegetables are boiled and served with grated coconut sauce. Gudangan often used as a dish for a particular celebration by the community as a celebration (syukuran), selapanan and salvation (selamatan). These foods can be found in Java, especially CENTRAL JAVA. Vegetable-based menu is so complete and has the taste of Indonesia.Gudangan not like vegetables in general, which only comprises one kind of vegetable only, but gudangan vegetable material can be varied according to taste each one.To make gudangan itself is also quite easy because there are only a few kinds of boiled vegetables (according to taste), then the seasoning sprinkled on is very unique because it is made from grated coconut or some are call it a condiment gudangan (deceased grandmother said that the Javanese, if want to make spicy cuisine cultivated chili Odd number 3, 5, 7, etc...).Due to an easy manufacture of the so gudangan not only for special occasions but also become one of servings for a family meal everyday, but it sometimes market-traditional markets that sell well there.Because it deliberately to make the program so that the husband likes to eat vegetables, so almost every day to cook vegetables. Alhamdulillah husband eating adds up to 2x Hehehe.This recipe also been I share in FB dated May 17, 2015, this is my version of the super spicy ...

“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…

It is just simple and easy to make..Sambal matah is a traditional Balinese chili sauce. Matah means raw.Sambal matah is made from raw materials without being crushed ( chopped only ).

Ever heard of Sambal Kaluku? For people that live in the Makassar area must have been familiar with this sauce. Kaluku sauce is quite popular and is very popular with the Sulawesi in general and especially the Ujung Pandang. As with any sambal roa recipe, Kaluku sauce is also made of processed fish as a main ingredient. Only the fish used in this Kaluku sauce recipe is the cork fish (snakehead), thus providing a distinctive flavor.This dish is part of the daily menu of housewife mothers there. Sambal Kaluku is usually eaten together with domestic poultry, which is a type of lemper cuisine or savory rice cake (because it is cooked with coconut milk). But Kaluku chili recipe is also delicious with other recipes such as chicken, seafood, vegetables to fried along with warm rice. With a concoction of cayenne pepper mixed with grated young coconut makes Sambal Kaluku a very special taste. Mix ingredients cork fish, onions and celery apparent tempting specialties in this Kaluku sauce. This sauce has a spicy taste that can shake up the tongue of the peoples.Many use cayenne pepper taste here adapted by the author, and because I like a slightly spicy chili quite a lot. Vegetables can be combined to suit the tastes of its kind, able to cooked (boiled) and raw.

This dish is a common dish in South East Asia country and to be more precise, Malaysia, Indonesia, Singapore & Thailand. Most of the country here in south east asia love spicy food and sambal udang petai is one of it. This sweet and spicy sambal can be eaten with steamy white rice or even bread. The stinky bean taste mild and not bitter at all! The crunchy consistency gives you the excitement while eating. You can always skip the stink bean part if you cant deal with them.

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .