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- Goreng Petai Teri Tawar - fried anchovies with petai beans
- Tumis Labu Bumbu Kari - stir-fried chayote
- Buntut Kuah Asam Pedas - Oxtail in a spicy and lightly sour sauce
- Bakwan Cumi Bumbu Kunyit - Fried squid rings
- Gulai Asin - stewed fish in spicy coconut milk sauce
Au Larm - fragant beef stew
User Rating: 5 / 5
Au Larm
fragant beef stew
Ingredients:
1000 gr beef
2 onions
15 cm ginger
11 cloves garlic
3 pieces dried mandarin peel
3 star anise
2 tsp szechuan peppercorns
2 tsp peppercorns
4 tbsp rice wine
3 tbsp hoisin sauce
10 tbsp kecap manis
3 tbsp oil
water
Preparation/method:
Cut the meat into cubes. Put the meat in a pan and cover it with water. Cut the onions into 4 parts and slice the ginger into 12 pieces. Put these in the pan with the meat together with 4 cloves of garlic, the mandarin peel and the star anise and let it simmer slowly for 2 hours.
Chop the remaining garlic fine. Heat in a wok the oil and fry the garlic with the peppers for 1 minute. Then add the kecap, the hoisin and the rice wine and fry it for 2 minutes. Pour it in the pan with the meat and let it simmer slowly for 1 hour before serving. 
fragant beef stew
Ingredients:
1000 gr beef
2 onions
15 cm ginger
11 cloves garlic
3 pieces dried mandarin peel
3 star anise
2 tsp szechuan peppercorns
2 tsp peppercorns
4 tbsp rice wine
3 tbsp hoisin sauce
10 tbsp kecap manis
3 tbsp oil
water
Preparation/method:
Cut the meat into cubes. Put the meat in a pan and cover it with water. Cut the onions into 4 parts and slice the ginger into 12 pieces. Put these in the pan with the meat together with 4 cloves of garlic, the mandarin peel and the star anise and let it simmer slowly for 2 hours.
Chop the remaining garlic fine. Heat in a wok the oil and fry the garlic with the peppers for 1 minute. Then add the kecap, the hoisin and the rice wine and fry it for 2 minutes. Pour it in the pan with the meat and let it simmer slowly for 1 hour before serving.
- Written by AsianCook
