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- Ayam Goreng Jamur Mentega - Chicken with a butter-mushroom sauce
- Opor Ayam 2
- Ayam Panggang Pedas - spicy grilled stewed chicken
- Gang Naw Mai Neuw Sub - Minced beef with bamboo shoots curry
- Udang Taoco - stir-fry of prawns/shrimp with petai beans and taoco
- Wawi Tu'in - spicy pork
- Ikan Nila Goreng Lengkuas - fried fish with laos
Longganisa - Philippine pork sausages
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Longganisa
Philippine pork sausages
Ingredients:
500 gr pork mince
4 tablespoons of suka / apple cider vinegar
5 cloves of garlic
1 teaspoon black pepper
200 g caul fat / omentum, else intestines
1/2 teaspoon salt
butter
preparation:
Chop the garlic finely. Mix the minced meat with the vinegar, garlic and pepper and form 2 1/2 cm thick and 8 cm long rolls. Roll these rolls into the membrane and sprinkle with the salt.
Grease a frying pan lightly with the butter and place the rolls in the pan. Fry the sausages for 7-10 minutes until brown and cooked. Drain and serve hot.
Philippine pork sausages
Ingredients:
500 gr pork mince
4 tablespoons of suka / apple cider vinegar
5 cloves of garlic
1 teaspoon black pepper
200 g caul fat / omentum, else intestines
1/2 teaspoon salt
butter
preparation:
Chop the garlic finely. Mix the minced meat with the vinegar, garlic and pepper and form 2 1/2 cm thick and 8 cm long rolls. Roll these rolls into the membrane and sprinkle with the salt.
Grease a frying pan lightly with the butter and place the rolls in the pan. Fry the sausages for 7-10 minutes until brown and cooked. Drain and serve hot.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
