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- Lontong Kare Ayam - chicken curry with lontong/rice cakes
- Tom Kanoon
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- Daun labu jagung manis - pumpkin leaves with sweetcorn
- Kari Ayam Lengkuas - Chicken Curry with Laos
- Gulai Cincang - lamb in spicy coconutmilk sauce
- Tumis Sayur Bumbu Terasi - fried vegetables in creamy sauce
Kinilaw Na Tanguigue - ceviche
User Rating: 5 / 5
Kinilaw Na Tanguigue
ceviche
Ingredients:
500 gr fish (mackerel, sea bass, salmon)
125 ml suka or apple cider vinegar
3 tbsp of kalamansi / lime / lemon juice
3 cloves of garlic
1/2 onion
2 small tomatoes
3 cm ginger
1 red bell pepper
1/2 tsp salt
1/2 tsp pepper
garnish:
1 spring onion, finely sliced
preparation:
Clean the fish and cut it into thin strips. Marinate the fish for 1 hour with the vinegar and then drain. Slice the garlic and onion finely, grate the ginger and cut the pepper into thin strips. Cut the tomatoes into pieces.
Then mix all the ingredients well and sprinkle the spring onion on top and serve.
ceviche
Ingredients:
500 gr fish (mackerel, sea bass, salmon)
125 ml suka or apple cider vinegar
3 tbsp of kalamansi / lime / lemon juice
3 cloves of garlic
1/2 onion
2 small tomatoes
3 cm ginger
1 red bell pepper
1/2 tsp salt
1/2 tsp pepper
garnish:
1 spring onion, finely sliced
preparation:
Clean the fish and cut it into thin strips. Marinate the fish for 1 hour with the vinegar and then drain. Slice the garlic and onion finely, grate the ginger and cut the pepper into thin strips. Cut the tomatoes into pieces.
Then mix all the ingredients well and sprinkle the spring onion on top and serve.
- Written by AsianCook
