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Angsa Isi
stuffed goose

1 goose (2000 gr)
150 ml vinegar
6 cm jahe (ginger)
5 cloves garlic
5 carrots
5 potatoes
5 onions
1 tsp nutmeg
3 tsp palmsugar
600 ml water
3 tbsp caramel
2 tbsp kecap manis
6 tbsp butter
6 tbsp oil
salt to taste
pepper to taste
1 red lombok
biteng (small woodens sticks)

Cara membuat:
Slice the onions, the garlic, the jahe and the lombok fine and grate the carrots and the potatoes. Cut the goose open bellyside and cleam the goose. Keep the liver, the hart and the stomach and chop these fine. Heat in an pan 3 tbsp oil and fry the goose until the oil is visible on the skin. Clean the goose with the vinegar an rub it with the salt and the pepper.
Heat in a wok the remaining oil and fry the onions, the garlic, the jahe and the lombok for 3 minutes. Add the liver, the hart and the stomach and fry it for 3 minutes. Add the potatoes, the carrots, the palmsugar, the salt and the pepper and let is slowly cook until the potatoes are nearly done. Let the mixture cool down.
Stuff the goose with the mixture and close it with the biteng. Heat in a wok the butter and fry the goose brown. Add the water and slowly cook the goose done. When the water has nearly evaporated add the kecap and the caramel and coate the goose with is. Serve the goose

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