Regional

A regional variation of Dendeng from Rote Island, East Nusa Tenggara. It typically involves thinly sliced beef marinated in a mixture of spices and palm sugar, then dried or fried until crispy, often with a slightly sweeter profile.

Beef (flank or brisket) · Palm sugar · Tamarind paste · Garlic

A regional variation of Ketam Masak Cili that incorporates petai (stinky beans), adding a unique, pungent aroma and earthy flavor that complements the spicy chili sauce and sweet crab. This dish is a favorite among those who enjoy its distinctive taste.

Mud crabs · Petai (stinky beans), pods peeled · Chili paste (sambal tumis) · Garlic

A Sumatran variation of Sambal Ikan Tongkol, often featuring a richer, slightly sweeter, and more complex spice profile influenced by Padang cuisine. It might include additional spices and a different cooking technique for the fish.

Ikan Tongkol (Mackerel Tuna) · Red Chilies · Shallots · Garlic

A flavorful variation of Sambal Sotong that incorporates petai (stink beans), adding a unique, pungent aroma and a distinct taste that complements the spicy sambal and tender squid.

Squid · Petai beans (stink beans) · Dried chilies · Shallots

A flavorful variation incorporating 'petai' (stink beans), a popular ingredient in Southeast Asian cuisine, adding a unique texture and aroma to the classic sambal kicap fish.

Firm white fish fillets, cut into chunks · Kicap manis (sweet soy sauce) · Chili paste (sambal tumis) · Shallots, sliced

A regional variation from Kelantan, this Ikan Keli Berlada incorporates a sweeter and slightly tangier profile, often with hints of pineapple or tamarind, offering a delightful balance to the chili heat.

Catfish · Dried Chilies · Shallots · Garlic

A Rendang Ayam variation inspired by the Minangkabau region of West Sumatra, known for its slightly wetter, richer, and more intensely spiced profile compared to the drier, caramelized classic rendang.

Chicken, cut into pieces · Thick coconut milk · Thin coconut milk · Shallots, blended

A regional variation from Kelantan, featuring the same fragrant rice but served with the iconic Ayam Percik (spicy grilled chicken) instead of fish curry.

Rice (Beras Siam or similar) · Coconut milk · Water · Fenugreek seeds (Halba)