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- Daging Asam Jakarta - sour meat from Jakarta
- Nasi Goreng Hijau Gurih - savoury green fried rice
- Iga Bakar Bumbu Rujak - roasted spiced beef
- Pindang Sapi Kudus
- Daging Tumis Kacang Mede - fried beef with cashew nuts
- Daging Kari Tomat - beef in a slightly spicy curry-tomato sauce
- Dendeng Balado Minang - spicy fried beef
Daging Petis Cabai Rawit - fragrant beef with peppers
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Daging Petis Cabai Rawit
fragrant beef with peppers
Bahan-bahan:
Ingredients:
500 gr beef (schenkel)
2 salam leaves
2 tbsp kecap manis
1 tbsp petis
1/2 tsp salt
1/2 tsp palm sugar
350 ml beef broth (see recipe)
15 red rawits
2 spring onions
2 tbsp oil
Haluskan:
bumbu:
7 shallots
4 cloves of garlic
2 red lomboks
2 red rawits
1/4 tsp pepper
1/2 tsp ketumbar
Cara Membuat:
preparation:
Cut the meat into thin slices and spring onions into thin strips. Pound or grind the ingredients for the bumbu to a paste.
Heat in a pan the oil and fry the bumbu with the salam for 4 minutes. Add the meat and fry it brown all around. Then add the kecap, the petis, the salt and the palm sugar and mix well.
Then add the broth and cook the meat until nearly done. Then add the rawits and spring onions and stir until the sauce has thickened and the meat is done.
fragrant beef with peppers
Bahan-bahan:
Ingredients:
500 gr beef (schenkel)
2 salam leaves
2 tbsp kecap manis
1 tbsp petis
1/2 tsp salt
1/2 tsp palm sugar
350 ml beef broth (see recipe)
15 red rawits
2 spring onions
2 tbsp oil
Haluskan:
bumbu:
7 shallots
4 cloves of garlic
2 red lomboks
2 red rawits
1/4 tsp pepper
1/2 tsp ketumbar
Cara Membuat:
preparation:
Cut the meat into thin slices and spring onions into thin strips. Pound or grind the ingredients for the bumbu to a paste.
Heat in a pan the oil and fry the bumbu with the salam for 4 minutes. Add the meat and fry it brown all around. Then add the kecap, the petis, the salt and the palm sugar and mix well.
Then add the broth and cook the meat until nearly done. Then add the rawits and spring onions and stir until the sauce has thickened and the meat is done.
- Written by AsianCook
