kan Bakar is an
Indonesian,
Malaysian and most of the
South East Asian countries dish of
fish or other forms of
seafood grilled using
charcoal. The word literally means "burnt fish" in
Malay. Usually, the meat is
marinated (with spices and sometimes
sambal belacan) and then
grilled; sometimes with a
banana leaf between the seafood and hotplate. Some of the popular forms of seafood besides fish include
squid (locally known as
sotong) and
stingray.
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