Regional Cuisine

A regional variation from Madura, known for its slightly sweeter and more aromatic marinade, often served with a distinct peanut sauce.

Chicken thighs · Bamboo skewers · Coconut milk · Peanut butter (smooth)

A regional variation inspired by the rich and spicy flavors of West Sumatra cuisine. This version incorporates more chili, a touch of tamarind for tanginess, and often includes ingredients like jackfruit or chayote, offering a bolder taste profile.

Lontong (compressed rice cakes) · Coconut milk · Water · Young jackfruit

A regional variation from Kelantan, this Singgang Ikan Tongkol is typically less reliant on coconut milk and often features a more pronounced sourness from tamarind, with a focus on fresh aromatics. It's often served with rice and other side dishes.

Tuna (Tongkol), cut into chunks · Lemongrass, bruised · Ginger, sliced · Turmeric, sliced

A regional variation of Ayam Panggang Percik from Kelantan, often characterized by a slightly sweeter and tangier profile, sometimes incorporating ingredients like belacan (shrimp paste) for added umami.

Chicken pieces (bone-in) · Coconut milk · Lemongrass, finely chopped · Tamarind paste

A regional variation of Ayam Percik, often featuring a slightly different spice blend and a richer, more intense sauce, sometimes incorporating ground nuts for added texture and depth. This version leans towards the Negeri Sembilan style.

Chicken pieces (thighs and drumsticks) · Thick coconut milk · Lemongrass stalks · Galangal