Sambal is an Indonesian hot sauce. This may also refer to:
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground white gram and rice. Dosas are served hot, often with chutney and sambar. Dosas are popular in South Asia as well as around the world.
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Sambar, known as Kuzhambu in Tamil Nadu, is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines. The stew has been adapted into Burmese cuisine as a popular accompaniment to Burmese curries.
Sambar may refer to:
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Nasi uduk is an Indonesian-style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Huli may refer to:
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Pecellele or pecak lele is an Indonesian deep-fried Clarias catfish dish originating from Lamongan, East Java, Indonesia.
Ayam goreng is an Indonesian and Malaysian dish consisting of chicken deep fried in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages. Unlike other countries, Indonesian fried chicken usually does not use flour as its main ingredients, instead it uses turmeric and garlic as its main ingredients.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Roti canai or roti prata, also known as roti chanai, roti chennai and roti cane, is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese.
Nasi gurih is an Indonesian steamed rice cooked in coconut milk and spices dish originally from Aceh, Indonesia.
Vada or Vadai is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Alternative names for this food include vadai, vade, and bada. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Medu vada is a South Indian breakfast snack made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack.
Nasi tempong is an Indonesian rice dish, typical food of Osing people in Banyuwangi, consists of steamed rice with boiled vegetables, tofu, tempeh, corn fritter and fried ariid catfish. This rice dish served with kencur sambal or terasi sambal.
