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- Daging Masak Kalio - beef in a spicy coconut milk sauce
- Mu Dad Diew - sundried fried porkmeat with sesame seeds
- Mu Pad Mad Mamorng Hinmapan - stir fried pork with cashew nuts
- Saus Sambal - chili saus
- Tou Hu Tod - fried tofu with sweet and sour peanut sauce
- Rawon Blora - Black beef soup from Blora (central Java)
- Gohu Ikan (Maluku) - tuna ceviche
Ayam Goreng Yogya - fried chicken from Yogykarta
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Ayam Goreng Yogya
fried chicken from Yogykarta
Bahan-bahan:
ingredients:
1000 gr chicken
500 ml santen cair (thin coconut milk)
2 salam leaves
2 tbsp oil
oil for deep frying
Haluskan:
bumbu:
2 tsp ketumbar (coriander)
2 cm laos (galangal)
2 cm kunyit (curcuma)
3 cm jahe (ginger)
6 shallots
4 cloves garlic
1 tbsp palmsugar
1/2 tsp salt
Taburan;
garnish:
sambal trasi
2 limes, cut in wedges
Cara membuat:
preperation/method;
Cut the chicken in pieces. Pound or grind the ingredients for the bumbu into a paste. Heat in a wok the oil and fry the bumbu with the salam for 3 minutes. Add the chicken and fry it golden brown. Add the santen and let it simmer slowly until nearly all liquids have evaporated. Let it cool down. Heat in a wok the oil and deep-fry the chicken for 3 minutes and serve it with the sambal and the lime wedges.
fried chicken from Yogykarta
Bahan-bahan:
ingredients:
1000 gr chicken
500 ml santen cair (thin coconut milk)
2 salam leaves
2 tbsp oil
oil for deep frying
Haluskan:
bumbu:
2 tsp ketumbar (coriander)
2 cm laos (galangal)
2 cm kunyit (curcuma)
3 cm jahe (ginger)
6 shallots
4 cloves garlic
1 tbsp palmsugar
1/2 tsp salt
Taburan;
garnish:
sambal trasi
2 limes, cut in wedges
Cara membuat:
preperation/method;
Cut the chicken in pieces. Pound or grind the ingredients for the bumbu into a paste. Heat in a wok the oil and fry the bumbu with the salam for 3 minutes. Add the chicken and fry it golden brown. Add the santen and let it simmer slowly until nearly all liquids have evaporated. Let it cool down. Heat in a wok the oil and deep-fry the chicken for 3 minutes and serve it with the sambal and the lime wedges.
- Written by AsianCook
