Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.
Category: South East Asian Cuisine and Recipes
The styles of cuisine found in the Southeast Asian regions include a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavours as citrus and herbs such as mint, coriander and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.
Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.
Atchara is a Filipino recipe of pickled green papaya – Achara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.
Ayam penyet (Javanese for: smashed fried chicken) (印尼炸鸡 is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. In Indonesia penyet dishes, such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java.
Ayam Taliwang is made with chicken (preferably free range), which is cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderised with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chilli, and shrimp paste. It is then fried or grilled to order.
Banana ketchup is sweeter than tomato sauce and is similar in taste to the Indonesian Kecap manis and the Thai sweet chilli sauce. In Filipino households, this ubiquitous condiment is used on just about any dish – omelettes (torta), hot dogs, burgers, fries, fish and other meats.