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- Pisang Rai - banana with coconut and palm sugar sauce
- Pininyahang Manok sa Gata - chicken stewed in coconut milk with pineapple
- Tahu kuning - yellow stewed tahu
- Tempe Bumbu Petis - spicy stewed tempe
- Hati Sapi Masak Lokio - fried liver with spring onions
- Kue Semprong
- Palai Bungkus Daun Ubi Kayu - fish steamed in banana leaves
Ayam Pangupa - Spicy roasted chicken
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Ayam Pangupa
Spicy roasted chicken
Bahan-bahan:
Ingredients:
1/2 chicken
400 ml santen asli / kental (thick coconut milk)
2 salam leaves
2 sereh / lemongrass
6 jeruk purut / kaffir lime leaves
1 asam kandis
1 teaspoon salt
1 tablespoon of oil
Haluskan:
Bumbu:
4 red lomboks (large chilies)
3 shallots
3 cloves of garlic
1 cm laos
1 cm jahe
1 cm kunyit
Cara Membuat:
preparation:
Cut the chicken into 6 pieces. Pound or grind the ingredients for the bumbu into a paste and marinate the chicken with it for at least 30 minutes. Transfer the chicken with the marinade to a pan and add the coconut milk, the salam, the sereh, the jeruk purut, the asam kandis and the salt and cook it gently until done.
Rub the chicken in with the oil and roast it over a charcoal fire until brown. 
Spicy roasted chicken
Bahan-bahan:
Ingredients:
1/2 chicken
400 ml santen asli / kental (thick coconut milk)
2 salam leaves
2 sereh / lemongrass
6 jeruk purut / kaffir lime leaves
1 asam kandis
1 teaspoon salt
1 tablespoon of oil
Haluskan:
Bumbu:
4 red lomboks (large chilies)
3 shallots
3 cloves of garlic
1 cm laos
1 cm jahe
1 cm kunyit
Cara Membuat:
preparation:
Cut the chicken into 6 pieces. Pound or grind the ingredients for the bumbu into a paste and marinate the chicken with it for at least 30 minutes. Transfer the chicken with the marinade to a pan and add the coconut milk, the salam, the sereh, the jeruk purut, the asam kandis and the salt and cook it gently until done.
Rub the chicken in with the oil and roast it over a charcoal fire until brown.
- Written by AsianCook
