feet, whereas "New York-dressed" (Confucian slaughter) birds retain their entrails, head and feet. The greatest volume of U.S. squab is currently sold within Chinatowns. In Indonesian cuisine, especially Sundanese and Javanese, squab is usually seasoned, spiced with coriander, turmeric, garlic and deep fried in a lot of palm oil. It is served with sambal (chili sauce), tempeh, tofu, vegetables, and nasi timbel (rice wrapped in banana leaf). Despite the relative ease of raising pigeons, squab is "not usually considered" in terms of its potential for food security. In parts of the world, squab meat is thought of as distasteful by consumers because they view feral pigeons as unsanitary urban pests. However, squab meat is regarded as safer than some other poultry products as it harbors fewer pathogens, and may be served between medium and well done. See also Pigeon pie References Further reading Cooking Husbandry Domestic pigeons Chinese New Year foods Meat by animal Poultry