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- Sayur jamur kuah asam - sour vegetables-mushroom soup
- Daging Masak Saus Tomat - fried beef in a tomato sauce
- Rendang bebek poyah - spicy dry fried duck
- Ikan Nila Goreng Lengkuas - fried fish with laos
- Telur Bumbu Bali - eggs in a spicy red sauce
- Sambal Terasi Teri Jengki - Sambal with dried fish
- Rendang Udang - rendang of shrimp/prawns
Ati Ampela Tumis Kecap - fried chicken livers in kecap sauce
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Ati Ampela Tumis Kecap
fried chicken livers in kecap sauce
Bahan-Bahan:
ingredients:
600 g of chicken livers
3 jeruk purut leaves
2 cm lengkuas/laos/galangal
6 petai / peteh beans
2 tbsp kecap manis
1/2 tsp salt
1/2 tsp palm sugar
1 tbsp asam water
oil
Haluskan:
bumbu:
4 red lomboks
6 red cabai keriting (curly cayenne pepper)
3 shallots
Cara membuat:
preparation:
Cut the livers into 2 pieces. Cut the petai into thin strips and fry them in oil until they turn yellowish. Pound or grind the ingredients for the bumbu into a coarse paste.
Heat the oil in a pan and fry the livers until done. Heat in a pan 3 tbsp oil and fry the paste with the jeruk purut, the laos and petai for 4 minutes and add it to the liver. Then add the kecap, the salt and the palmsugar and mix well and fry the whole until done. Then mix in the asam water and serve.
fried chicken livers in kecap sauce
Bahan-Bahan:
ingredients:
600 g of chicken livers
3 jeruk purut leaves
2 cm lengkuas/laos/galangal
6 petai / peteh beans
2 tbsp kecap manis
1/2 tsp salt
1/2 tsp palm sugar
1 tbsp asam water
oil
Haluskan:
bumbu:
4 red lomboks
6 red cabai keriting (curly cayenne pepper)
3 shallots
Cara membuat:
preparation:
Cut the livers into 2 pieces. Cut the petai into thin strips and fry them in oil until they turn yellowish. Pound or grind the ingredients for the bumbu into a coarse paste.
Heat the oil in a pan and fry the livers until done. Heat in a pan 3 tbsp oil and fry the paste with the jeruk purut, the laos and petai for 4 minutes and add it to the liver. Then add the kecap, the salt and the palmsugar and mix well and fry the whole until done. Then mix in the asam water and serve.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
