Category
page 1Indonesian seafood dishes
ikan bakar
Indonesian and Malay grilled dish,

Yusheng
thumb|right|200px|Ceremonial tossing of ingredients
Yusheng, yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for ) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysia and Singapore. It has become a trend in the neighbouring countries, especially the Chinese diaspora in Indonesia, Brunei, Thailand and even Hong Kong. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the
Fried fish
Indonesian dish
Pindang
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
sate Bandeng
Indonesian dish
Cakalang fufu
Indonesian traditional food
crab in Padang sauce
Indonesian seafood dish
Mie cakalang
Indonesian traditional noodle
crab in oyster sauce
Chinese-Indonesian dish