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- Daging Bumbu Kuning - stewed beef beef with beans
- Daging Masak Kecap - beef in a dark spicy kecap sauce
- Ikan Kubis - fish in cabbage leaves
- Kintuk Banten - chicken stewed in coconut milk
- Phad Phet Neua - fried beef in a red curry sauce with aubergine/eggplant
- Nasi Kabsa - seasoned rice with chicken
- Sate Ayam Bumbu Bali - spicy roasted chicken with crispy skin
Chinese five-spice peanuts
User Rating: 5 / 5
Chinese five-spice peanuts
Ingredients:
350 gr peanuts with skin
3 cloves of garlic
2 star anise
1/2 cinnamon stick
1 tsp five spice powder
1 1/2 tbsp oyster sauce
2 tbsp dark soy sauce
50 gr palm sugar
1/2 tsp salt
450 ml of water
Preparation:
Mix all ingredients in a pan and make sure the peanuts are under water. Cover the pan and bring to the boil. Then simmer slowly for 2 hours until the peanuts have softened. If necessary, add hot water.
Ingredients:
350 gr peanuts with skin
3 cloves of garlic
2 star anise
1/2 cinnamon stick
1 tsp five spice powder
1 1/2 tbsp oyster sauce
2 tbsp dark soy sauce
50 gr palm sugar
1/2 tsp salt
450 ml of water
Preparation:
Mix all ingredients in a pan and make sure the peanuts are under water. Cover the pan and bring to the boil. Then simmer slowly for 2 hours until the peanuts have softened. If necessary, add hot water.
- Written by AsianCook
