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In fact originally from the Bango website which has many original recipes on it.
Strange. The same recipe appears here from 2015: https://merahputih.com/post/read/garu-balanga-kuliner-khas-ternate-yang-menggugah-selera pretty much word for word, I thought you stated that all your recipes are original and not taken from other blogs on the web?
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Kokkie Blanda 5 months ago Pa Nang Gung
very taste! Yumm
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Ole 3 years ago
nice website
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asie 3 years ago
:):):):):):):):):):):):):)wooooooow
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asd 3 years ago
nice blog keep it up
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Micheal Jordan 4 years ago
Thanks for the info.
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MrGong 4 years ago
I like indonesian food . thank you for a recipe.
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ME 4 years ago
AWESOME! I Like these
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Asam Laksa - Laksa with fish in a light sour stock
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Asam Laksa
Laksa with fish in a light sour stock


Bahan-bahan:
Ingredients:
1500 gr mackarel
2000 ml water
5 asam keeping (peeled tamarind)
250 gr laksa (rice vermicelli)
1 tbsp asem (tamarind)
1 bunch keson/laksa leaves
1/2 tsp salt
1 tsp palmsugar
2 tbsp oil

Haluskan:
Bumbu:
15 dries lomboks
5 red lomboks
8 shallots
3 cm laos(galangal)
2 tbsp belacan/trasi
1 sereh (lemongrass)

Taburan:
Garnish:
1 cucumber, julienne
mint leaves
1 red onion, thinly sliced
1 lettuce, sliced in strips
1 red lombok, julliene
1 pineapple, small pieces

Cara membuat:
Preparation/method:
Heat in a pan the water and add the fish. Cook it for 10 minutes and remove it. Strain the stock and add the kesom/laksa leaves and the asam keeping and let it cook slowly. Pluck the meat from the fish and add it to the stock. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the bumbu for 5 minutes. Add the bumbu to the stock and then add the asem, the salt and the palmsugar and let it simmer slowy. Cook the laksa and put it into bowls. Add the garnis and ladle the the stock on top and serve.

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