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- Sambal Goreng Sama Bunci - spicy snake/string beans with chickenlivers
- Lele Goreng Saus Kecap - fried catfish in kecap sauce
- Sup Ayam Tomat Hijau - chicken soup with green tomato
- Sambal Goreng Remploh Ayam - spicy fried chicken stomachs
- Sate Menado - satay of pork from Menado
- Ledre Intip - banana-rice cookies
- Oseng Kembang Kol Pedas - spicy fried cauliflower
Sate Ayam Kelapa Parut Sangrai - Chicken sate/satay with roasted coconut
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Sate Ayam Kelapa Parut Sangrai
Chicken sate/satay with roasted coconut
Bahan-bahan:
Ingredients:
350 gr chicken thights
3 tbsp kecap manis
1 tbsp asam water
100 gr grated coconut
1/2 tsp salt
3 tbsp oil
Haluskan:
Bumbu:
5 shallots
1 cm jahe
1 tsp ketumbar
1 cm laos
1/2 tsp of palm sugar
3 kemiri/candlenuts
4 cloves of garlic
1/2 tsp pepper
4 red lomboks
Cara Membuat:
preparation;
Cut the meat into long pieces. Roast the coconut dry into a skillet and then mash it. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the bumbu for 3 minutes and then add the coconut and mix well. Then add the kecap, the asam water, the salt as well as the chicken and mix well. Let it rest for 15 minutes. Put the chicken on the skewers and roast it then golden brown over a charcoal fire. 
Chicken sate/satay with roasted coconut
Bahan-bahan:
Ingredients:
350 gr chicken thights
3 tbsp kecap manis
1 tbsp asam water
100 gr grated coconut
1/2 tsp salt
3 tbsp oil
Haluskan:
Bumbu:
5 shallots
1 cm jahe
1 tsp ketumbar
1 cm laos
1/2 tsp of palm sugar
3 kemiri/candlenuts
4 cloves of garlic
1/2 tsp pepper
4 red lomboks
Cara Membuat:
preparation;
Cut the meat into long pieces. Roast the coconut dry into a skillet and then mash it. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the oil and fry the bumbu for 3 minutes and then add the coconut and mix well. Then add the kecap, the asam water, the salt as well as the chicken and mix well. Let it rest for 15 minutes. Put the chicken on the skewers and roast it then golden brown over a charcoal fire.
- Written by AsianCook
