meat

Gulai cubadak

Gulai cubadak

Gulai cubadak is a Minangese green/young jackfruit curry. Among the Minangese (West Sumatrans), jackfruit is called cubadak. When other Indonesians call this fruit nangka. The unripe or green jackfruit is mostly cooked for veggie dishes while the ripe one (with yellow part inside) is used for desserts. Gulai cubadak or nangka is common to be sold at any Padang restaurants in the country. A typical of one dish meal in Indonesia.
Tafelspitz

Tafelspitz

Tafelspitz is boiled veal in broth, usually served with simple grated horseradish and roasted slices of potato rosti. It is considered to be the national dish of Austria. Tafelspitz is simmered along with root vegetables and spices in the broth.
Empal gepuk

Empal gepuk

Empal gepuk is an Indonesian sweet ans spicy fried beef dish, that is commonly popular in West Java. The boiled beef pieces are beaten using stone pestle or meat pounder to loosen the meat fibers and spread its size a little bit.
Sundubu jjigae

Sundubu jjigae

Sundubu jjigae is a hot and spicy Korean stew made with uncurdled tofu (sundubu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and chili powder in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the stew just before serving, and the dish is delivered while still bubbling vigorously.
Bitterballen

Bitterballen

Bitterballen are a savoury Dutch meat-based snack, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick ragout.
Canja de galinha

Canja de galinha

Canja de galinha is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The basic ingredients include chicken, rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is usually accompanied by slices of Portuguese broa bread on the side for dipping. This is only a variation of this recipe.
Ayam Bakar Padang

Ayam Bakar Padang

Ayam Bakar Padang (grilled chicken Padang) with spicy seasoning has a distinctive flavor. Spicy flavor is wrapped with a savory taste of native coconut milk and spices derived from natural herbs such as ginger, lemongrass and kaffir lime leaves to make recipes indigenous grilled chicken is favored by many people of Indonesia.
Roti jala kari kambing

Roti jala kari kambing

Roti Jala (Malay for Roti: bread, Jala: net) is a pastry from the Malay cuisine. Characteristic is the name giving net structure. It is made from a thin dough of flour and coconut milk. The special shape is obtained by pouring the dough into the pan through a special, perforated container in circular movements, creating a net-like grid that is baked from both sides. It is then rolled up or folded and served as a side dish.