MAIN INGREDIENTS
Ayam pop is a traditional Indonesian dish originating from Padang. It’s made with a combination of chicken, butter, garlic, coconut milk, and seasonings. The garlic is fried in butter, and the coconut milk, sugar, water, salt, and pepper are then added to the pot.
The chicken pieces are simmered in the liquid until the meat becomes tender. They’re then fried in oil, but not until golden brown – the meat should be light-colored and slightly white. Once done, ayam pop is often served with a combination of kecap manis, fried shallots, and chili peppers.
Udang balado is a traditional Indonesian dish consisting of peeled or unpeeled shrimps that are stir-fried in a combination of cooking oil and spicy sambal sauce. The dish is often enriched with the addition of lemongrass, quail eggs, tofu, potatoes, or green beans.
As almost all balado dishes, this one is also very hot and fiery. When served, udang balado is often garnished with chopped scallions and accompanied by steamed rice. The dish is also known as sambal goreng udang.
OTHER VARIATIONS OF Sambal goreng
MAIN INGREDIENTS
Otak-otak goreng is a traditional Indonesian dish originating from Padang, but it can also be found in Singapore and Malaysia. These fish cakes are usually made with a combination of fish paste (often mackerel), coconut milk, scallions, tapioca flour, and a spice paste consisting of shallots, ginger, garlic, galangal, salt, and pepper.
The mixture is shaped into elongated ovals and it's then deep-fried in hot oil until golden brown. If enjoyed as a snack, it's often served with peanut sauce, and if it's served as a meal, it's usually accompanied by plain rice and cucumbers.
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