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- Oseng-Oseng Kangkung Petai - Stewed kangkung with peteh beans
- Godog Daging Gurih - spicy fried beef in a creamy sauce
- Selada Tahu Buah Segar - Salad of tofu and fruit
- Daging Panggang Karmanaci - grilled seasoned beef
- Tumis Kakap Lada Hitam - Red snapper with pineapple and pepper
- Sayur Lebui - spiced pumpkin with black beans
- Oseng-Oseng Daging Mercon Sayuran - spiced stewed beef with vegetables
Sambel Gorang Hati Ampela - spicy fried chicken liver with potato
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Sambel Gorang Hati Ampela
spicy fried chicken liver with potato
Bahan-Bahan:
ingredients:
300 gr potato
2 chicken livers and gizzards
13 petai / peteh beans
1 salam leaf
2 cm lengkuas / galangal
1 serai / sereh / lemongrass
2 jeruk purut
3 red lomboks
1 tbsp kecap manis
oil
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
6 red cabai keriting (curly cayenne pepper)
1/2 tomato
1/2 tsp terasi / trasi
1 tsp salt
Cara membuat:
preparation:
Cut the potato into small cubes and the liver and the gizzard into pieces. Cut the lomboks into thin rings and the petai into thin slices.
Heat the oil in a pan and fry the potato until golden brown and set aside.
Heat the oil in a pan and fry the bumbu together with the salam, the jeruk purut, the serai and the lomboks for 5 minutes. Then add the petai, the liver, the gizzard and the potato and fry until done. Then mix in the kecap and serve.
spicy fried chicken liver with potato
Bahan-Bahan:
ingredients:
300 gr potato
2 chicken livers and gizzards
13 petai / peteh beans
1 salam leaf
2 cm lengkuas / galangal
1 serai / sereh / lemongrass
2 jeruk purut
3 red lomboks
1 tbsp kecap manis
oil
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
6 red cabai keriting (curly cayenne pepper)
1/2 tomato
1/2 tsp terasi / trasi
1 tsp salt
Cara membuat:
preparation:
Cut the potato into small cubes and the liver and the gizzard into pieces. Cut the lomboks into thin rings and the petai into thin slices.
Heat the oil in a pan and fry the potato until golden brown and set aside.
Heat the oil in a pan and fry the bumbu together with the salam, the jeruk purut, the serai and the lomboks for 5 minutes. Then add the petai, the liver, the gizzard and the potato and fry until done. Then mix in the kecap and serve.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
