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- Capcay Goreng Lada Hitam - chop suey with black pepper
- Bihun Goreng Kuning - fried yellow noodles
- Semur Kambing Gulung - stewed minced lamb and potato
- Serabi talas durian sauce - pancakes with durian sauce
- Udang Masak Rica-Rica Jerbung - fried shrimp in a spicy red sauce
- Tumis Bayam Ebi Terasi - fragant stewed spinach
- Udang Petai Balado - fried spicy prawns with peteh
Ju Yook Sheung Tong - basic pork broth
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Ju Yook Sheung Tong
basic pork broth
Ingredients:
500 gr pork bones
2000ml water
6 cm jahe
3 black peppercorns
2 spring onions
1 celery
1 carrot
4 sprigs of coriander
1/2 tsp salt
2 tsp light soy sauce
Preparation:
Grate the jahe and cut the carrot, spring onion, celery and coriander into pieces. Heat the water together with the bones in a pan and bring to a boil. Then let it simmer on low heat and remove the scum. Then add the jahe, the pepper, the spring onion, the celery, the carrot and the coriander and let it simmer for another 2 hours. Then mix in the soy sauce and salt and let it cool. Strain the stock and remove the fat when it has cooled completely.
basic pork broth
Ingredients:
500 gr pork bones
2000ml water
6 cm jahe
3 black peppercorns
2 spring onions
1 celery
1 carrot
4 sprigs of coriander
1/2 tsp salt
2 tsp light soy sauce
Preparation:
Grate the jahe and cut the carrot, spring onion, celery and coriander into pieces. Heat the water together with the bones in a pan and bring to a boil. Then let it simmer on low heat and remove the scum. Then add the jahe, the pepper, the spring onion, the celery, the carrot and the coriander and let it simmer for another 2 hours. Then mix in the soy sauce and salt and let it cool. Strain the stock and remove the fat when it has cooled completely.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
