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63 relations: Acar, Anchovy, Asam pedas, Batter (cooking), Brunei, Bruneian cuisine, Bumbu (seasoning), Carangidae, Carp, Chili pepper, Coconut oil, Colo-colo (condiment), Cooked rice, Coriander, Dabu-dabu, Deep frying, Egg as food, Fish as food, Frying, Galangal, Garlic, Gourami, Grouper, Ikan bakar, Indonesia, Indonesian cuisine, Indonesian language, Karedok, Lemon, List of fish dishes, Main course, Malay cuisine, Malay language, Malaysia, Malaysian cuisine, Maluku Islands, Manado, Marination, Milkfish, Mozambique tilapia, Mystacoleucus, Nile tilapia, Northern red snapper, Pangasius, Pecel Lele, Pomfret, Rabbitfish, Rica-rica, Sambal, Seafood, ..., Shallot, Shark, Shrimp paste, Singapore, Singaporean cuisine, Skipjack tuna, Stingray, Sundanese cuisine, Sweet soy sauce, Swordfish, Tuna, Turmeric, Wahoo. Expand index (13 more) »
Acar
Acar is a type of vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei.
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Anchovy
An anchovy is a small, common forage fish of the family Engraulidae.
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Asam pedas
Asam Pedas (Indonesian and Malay: Asam Pedas, Minangkabau: Asam Padeh, Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish.
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Batter (cooking)
Batter is thin dough that can be easily poured into a pan.
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Brunei
Brunei, officially the Nation of Brunei, the Abode of Peace (Negara Brunei Darussalam, Jawi), is a sovereign state located on the north coast of the island of Borneo in Southeast Asia.
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Bruneian cuisine
Bruneian cuisine is the cuisine of Brunei.
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Bumbu (seasoning)
Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.
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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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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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Cooked rice
Cooked rice refers to rice that has been cooked either by steaming or boiling.
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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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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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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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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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Frying
Frying is the cooking of food in oil or another fat.
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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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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 bakar
Ikan bakar is an Indonesian or Malaysian dish of charcoal-grilled 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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Karedok
Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia.
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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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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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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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Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
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Milkfish
The milkfish (Chanos chanos) is the sole living species in the family Chanidae.
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Mozambique tilapia
The Mozambique tilapia (Oreochromis mossambicus) is a tilapiine cichlid fish native to southern Africa.
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Mystacoleucus
Mystacoleucus is a genus of cyprinid fishes that are found in Southeast Asia.
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Nile tilapia
The Nile tilapia (Oreochromis niloticus) is a species of tilapia, a cichlid fish native to Africa from Egypt south to east and central Africa, and as far west as Gambia.
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Northern red snapper
The northern red snapper (Lutjanus campechanus) is a species of snapper native to the western Atlantic Ocean including the Gulf of Mexico, where it inhabits environments associated with reefs.
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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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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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Shark
Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head.
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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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Singapore
Singapore, officially the Republic of Singapore, is a sovereign city-state and island country in Southeast Asia.
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Singaporean cuisine
Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population.
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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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Stingray
Stingrays are a group of sea rays, which are cartilaginous fish related to sharks.
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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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Swordfish
Swordfish (Xiphias gladius), also known as broadbills in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill.
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Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae).
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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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References
[1] https://en.wikipedia.org/wiki/Ikan_goreng
