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- Sambal Goreng Udang Asam - spicy fried shrimp
- Bebek Bumbu Rujak - fried and roasted spiced duck
- Terong Kecap Pedas - eggplant in a spicy kecap sauce
- Tahu Bumbu Rujak - fried spicy tahu/tofu
- Bola daging Bumbu Bali - meatballs Balinese style
- Brokoli Tumis Udang - stir-fry of broccoli with shrimp/prawns
Ayam Tempra - braised chicken in an onion and kecap sauce
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Ayam Tempra
braised chicken in an onion and kecap sauce
Bahan-Bahan:
ingredients:
1/2 chicken / 6 drumsticks
2 onions
3 cloves of garlic
2 cm jahe
2 tbsp kecap manis
2 tbsp kecap asin
2 tbsp palm sugar
1/4 tsp pepper
125 ml of water
5 red lomboks
1 tbsp calamansi / lime juice
2 tbsp oil
Cara membuat:
preparation:
Cut the chicken into pieces. Cut the shallots, the garlic and the jahe into thin slices. Deseed the lomboks and slice it fine.
Heat the oil in a pan and fry the onion, the garlic and the jahe for 3 minutes. Then add the chicken and fry until they change colour (5 minutes).
Then add the kecaps, the pepper, the palm sugar and the water and bring to the boil. Close the pan and cook over low heat for 20 minutes until the chicken is done and the sauce has thickened. Then mix in the lomboks and the calamansi juice and serve.
braised chicken in an onion and kecap sauce
Bahan-Bahan:
ingredients:
1/2 chicken / 6 drumsticks
2 onions
3 cloves of garlic
2 cm jahe
2 tbsp kecap manis
2 tbsp kecap asin
2 tbsp palm sugar
1/4 tsp pepper
125 ml of water
5 red lomboks
1 tbsp calamansi / lime juice
2 tbsp oil
Cara membuat:
preparation:
Cut the chicken into pieces. Cut the shallots, the garlic and the jahe into thin slices. Deseed the lomboks and slice it fine.
Heat the oil in a pan and fry the onion, the garlic and the jahe for 3 minutes. Then add the chicken and fry until they change colour (5 minutes).
Then add the kecaps, the pepper, the palm sugar and the water and bring to the boil. Close the pan and cook over low heat for 20 minutes until the chicken is done and the sauce has thickened. Then mix in the lomboks and the calamansi juice and serve.
- Written by AsianCook
