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- Tumis Daging Kentang - stir-fry of potato and minced meat
- Buthok - steamed spiced mussels
- Terik Daging - braised beef in coconut milk
- Nasi Siram Kikil - fried rice with fragrant beef
- Udang Goreng Ketumbar - fried prawns with coriander
- Tumis Buncis Jamur Hioko - stir-fry of beans with shiitake
- Ayam Bakar Hitam Manis - fried caramelized chicken
Ayam Tumis Tomat Hijau - chicken in a fragrant sauce
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Ayam Tumis Tomat Hijau
chicken in a fragrant sauce
Bahan-Bahan:
ingredients:
1 chicken
1 tsp salt
1 lime, juice
1/2 onion
4 cloves of garlic
2 cm jahe
2 green tomatoes
1 tbsp kecap manis
2 tsp worchestersauce
1/2 tsp salt
1/4 tsp palm sugar
150 ml of water
oil
Cara membuat:
preparation:
Cut the chicken into 10 pieces. Cut the garlic and the onion into thin slices. Cut the tomatoes into pieces.
Rub the chicken in with the salt and lime juice and leave for 20 minutes. Heat the oil in a pan and fry the chicken until golden brown and set aside.
Heat the oil in a pan and fry the onion, the garlic and the jahe for 2 minutes. Then add the tomatoes and fry until soft. Then add the chicken and mix well.
Then add the kecap, the worchester sauce, the water and the palmsugar and mix well. Then add the water and cook it gently until done.
chicken in a fragrant sauce
Bahan-Bahan:
ingredients:
1 chicken
1 tsp salt
1 lime, juice
1/2 onion
4 cloves of garlic
2 cm jahe
2 green tomatoes
1 tbsp kecap manis
2 tsp worchestersauce
1/2 tsp salt
1/4 tsp palm sugar
150 ml of water
oil
Cara membuat:
preparation:
Cut the chicken into 10 pieces. Cut the garlic and the onion into thin slices. Cut the tomatoes into pieces.
Rub the chicken in with the salt and lime juice and leave for 20 minutes. Heat the oil in a pan and fry the chicken until golden brown and set aside.
Heat the oil in a pan and fry the onion, the garlic and the jahe for 2 minutes. Then add the tomatoes and fry until soft. Then add the chicken and mix well.
Then add the kecap, the worchester sauce, the water and the palmsugar and mix well. Then add the water and cook it gently until done.
- Written by AsianCook
