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- Satai Bungkus Daun Pisang - sate of fish in banana leaf
- Sate Brutu - Chicken sate/satay
- Babi Kuah Sawi Asin - stewed pork with salted cabbage in broth
- Tumis Mayosi Sawi Asin - stir-fry of bean sprouts and salted cabbage
- Semur Terung - stew of eggplant from Yogyakarta
- Gang Garee Gai
- Babat Gongso - spicy fried beef tripe from Semarang
Ayam Bakar Limau - fried chicken with lemon
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Ayam Bakar Limau
fried chicken with lemon
Bahan-bahan:
ingredients:
1 chicken
1 tbsp lime juice
1 tbsp salt
2 lemons
3 tbsp kecap manis
100 ml santen asli
4 jerut purut / kaffir lime leaves
2 tbsp oil
Haluskan:
boemboe:
5 red shallots
4 cloves garlic
Cara membuat:
preperation/method:
Cut the chicken into pieces and rub thes in with the lime juice and the salt and let it rest for 30 minutes. Pound or grind the ingredients for the bumbu into a paste. Cut the lemons in two pieces.
Heat in a wok the oil and fry the bumbu for 3 minutes together withe the juruk purut leaves. Add the chicken and fry it golden brown. Then add the kecap and the santen and let it simmer slowly until the chicken is nearly done. Roast the chicken above a charcoal fire for 15 minutes and sprinkle it regularly with the remaining sauce. For serving spinkle the lemonjuice on top. 
fried chicken with lemon
Bahan-bahan:
ingredients:
1 chicken
1 tbsp lime juice
1 tbsp salt
2 lemons
3 tbsp kecap manis
100 ml santen asli
4 jerut purut / kaffir lime leaves
2 tbsp oil
Haluskan:
boemboe:
5 red shallots
4 cloves garlic
Cara membuat:
preperation/method:
Cut the chicken into pieces and rub thes in with the lime juice and the salt and let it rest for 30 minutes. Pound or grind the ingredients for the bumbu into a paste. Cut the lemons in two pieces.
Heat in a wok the oil and fry the bumbu for 3 minutes together withe the juruk purut leaves. Add the chicken and fry it golden brown. Then add the kecap and the santen and let it simmer slowly until the chicken is nearly done. Roast the chicken above a charcoal fire for 15 minutes and sprinkle it regularly with the remaining sauce. For serving spinkle the lemonjuice on top.
- Written by AsianCook
