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65 relations: Aleurites moluccanus, Bali, Balinese cuisine, Banana leaf, Barbecue, Carangidae, Carp, Charcoal, Chili pepper, Coconut oil, Colo-colo (condiment), Coriander, Corn on the cob, Dabu-dabu, Fish, Fish as food, Galangal, Garlic, Gourami, Grilling, Grouper, Ikan goreng, Indonesia, Indonesian cuisine, Indonesian language, Java, Jimbaran, Kupang, Lemon, List of fish dishes, Main course, Makassar, Malay cuisine, Malay language, Malay Peninsula, Malaysia, Malaysian cuisine, Maluku Islands, Manado, Margarine, Marination, New Year's Eve, Padang cuisine, Pangasius, Pecel Lele, Pomfret, Rabbitfish, Red snapper, Rica-rica, Sambal, ..., Seafood, Shallot, Shrimp, Shrimp paste, Skipjack tuna, Squid, Stingray, Sulawesi, Sumatra, Sundanese cuisine, Sweet soy sauce, Tamarind, Turmeric, Wahoo, Warung. Expand index (15 more) »
Aleurites moluccanus
Aleurites moluccanus (or moluccana), the candlenut, is a flowering tree in the spurge family, Euphorbiaceae, also known as candleberry, Indian walnut, kemiri, varnish tree, nuez de la India, buah keras, or kukui nut tree, and Kekuna tree.
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Bali
Bali (Balinese:, Indonesian: Pulau Bali, Provinsi Bali) is an island and province of Indonesia with the biggest Hindu population.
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Balinese cuisine
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali.
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Banana leaf
Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative.
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Barbecue
Barbecue or barbeque (informally BBQ or barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
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Carangidae
The Carangidae are a family of fish which includes the jacks, pompanos, jack mackerels, runners, and scads.
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Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia.
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Charcoal
Charcoal is the lightweight black carbon and ash residue hydrocarbon produced by removing water and other volatile constituents from animal and vegetation substances.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Coconut oil
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera).
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Colo-colo (condiment)
Colo-colo is a type of hot and spicy condiment commonly found in Maluku cuisine of Maluku archipelago, Indonesia.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Corn on the cob
Corn on the cob (known regionally as "pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize") is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn.
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Dabu-dabu
Dabu-dabu is a type of hot and spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia.
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Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
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Fish as food
Many species of fish are consumed as food in virtually all regions around the world.
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Galangal
Galangal (pronunciation /ˈɡal(ə)ŋɡal/, U.S. /) is a common name for several tropical rhizomatous spices.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gourami
Gouramis, or gouramies, are a group of freshwater anabantiform fishes that comprise the family Osphronemidae.
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Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
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Grouper
Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes.
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Ikan goreng
Ikan goreng is various kinds of Indonesian, Malaysian, Singaporean and Bruneian dishes of deep fried fish or other forms of seafood.
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Indonesia
Indonesia (or; Indonesian), officially the Republic of Indonesia (Republik Indonesia), is a transcontinental unitary sovereign state located mainly in Southeast Asia, with some territories in Oceania.
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Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.
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Indonesian language
Indonesian (bahasa Indonesia) is the official language of Indonesia.
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Java
Java (Indonesian: Jawa; Javanese: ꦗꦮ; Sundanese) is an island of Indonesia.
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Jimbaran
Jimbaran is a fishing village and tourist resort in Bali, Indonesia.
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Kupang
Kupang (Kota Kupang,; Dutch spelling: Koepang) is the capital of the Indonesian province of East Nusa Tenggara, and has an estimated population in 2011 of 349,344.
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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List of fish dishes
This is a list of notable fish dishes.
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Main course
The main course is the featured or primary dish in a meal consisting of several courses.
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Makassar
Makassar (Buginese-Makassar language: ᨀᨚᨈ ᨆᨀᨔᨑ) – sometimes spelled Macassar – is the provincial capital of South Sulawesi, Indonesia.
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Malay cuisine
Malay cuisine is the cooking tradition of ethnic Malays of Malaysia, Indonesia (parts of Sumatra and West Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly Southern).
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Malay language
Malay (Bahasa Melayu بهاس ملايو) is a major language of the Austronesian family spoken in Brunei, Indonesia, Malaysia and Singapore.
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Malay Peninsula
The Malay Peninsula (Tanah Melayu, تانه ملايو; คาบสมุทรมลายู,, မလေး ကျွန်းဆွယ်, 马来半岛 / 馬來半島) is a peninsula in Southeast Asia.
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Malaysia
Malaysia is a federal constitutional monarchy in Southeast Asia.
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Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population.
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Maluku Islands
The Maluku Islands or the Moluccas are an archipelago within Banda Sea, Indonesia.
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Manado
Manado (pronounced in Manado Malay, in Indonesian) is the capital city of the North Sulawesi province of Indonesia.
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Margarine
Margarine is an imitation butter spread used for flavoring, baking, and cooking.
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Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
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New Year's Eve
In the Gregorian calendar, New Year's Eve (also known as Old Year's Day or Saint Sylvester's Day in many countries), the last day of the year, is on 31 December which is the seventh day of Christmastide.
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Padang cuisine
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia.
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Pangasius
Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia.
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Pecel Lele
Pecel Lele or Pecak lele is a deep fried Clarias catfish dish commonly found in Indonesia.
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Pomfret
Pomfrets are perciform fishes belonging to the family Bramidae.
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Rabbitfish
Rabbitfishes or spinefoots are perciform fishes in the family Siganidae.
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Red snapper
Red snapper is a common name of several fish species.
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Rica-rica
Rica-rica or sometimes simply called rica is a type of hot and spicy bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia.
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Sambal
Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars.
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Seafood
Seafood is any form of sea life regarded as food by humans.
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Shallot
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
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Shrimp
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary.
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Shrimp paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines.
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Skipjack tuna
The skipjack tuna (Katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, Scombridae.
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Squid
Squid are cephalopods of the two orders Myopsida and Oegopsida, which were formerly regarded as two suborders of the order Teuthida, however recent research shows Teuthida to be paraphyletic.
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Stingray
Stingrays are a group of sea rays, which are cartilaginous fish related to sharks.
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Sulawesi
Sulawesi, formerly known as Celebes, is an island in Indonesia.
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Sumatra
Sumatra is an Indonesian island in Southeast Asia that is part of the Sunda Islands.
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Sundanese cuisine
Sundanese cuisine is the cuisine of the Sundanese people of West Java, Indonesia.
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Sweet soy sauce
Sweet soy sauce (kecap manis) is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar.
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Tamarind
Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa.
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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.
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Wahoo
Wahoo (Acanthocybium solandri) is a scombrid fish found worldwide in tropical and subtropical seas.
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Warung
A warung (old spelling waroeng) is a type of small family-owned business — a small restaurant or café — in Indonesia, and to a lesser extent, Malaysia.
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References
[1] https://en.wikipedia.org/wiki/Ikan_bakar
