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- Ayam Masak Kemiri 2 - spicy chicken
- Tempe Kemul - Fried seasoned tempe
- Cah Tauge - stir-fry of spicy bean sprouts
- Ayam Kuah Kuning - chicken stewed in spicy coconut milk
- Orek Tempe - spicy fried tempe
- Sambal galak - Red sambal with tomato
- Terong sauce Terasi - Eggplant with a spicy sauce of shrimp paste
Hati Kemangi Cabai Hijau - liver with green peppers and basil
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Hati Kemangi Cabai Hijau
liver with green peppers and basil
Bahan-bahan:
ingredients:
350 gr liver (bovine)
1 bunch kemangi
2 shallots
3 cloves of garlic
2 cm jahe
1 salam leaf
4 green lomboks
4 green rawits
1 tbsp kecap manis
1/2 tsp salt
1/2 tsp pepper
1/4 tsp palm sugar
250 ml water
1 tbsp oil
Cara Membuat:
preparation:
Cut the liver into pieces of 1.5x1.5 cm. Cut the shallots, garlic, lomboks and rawits into thin slices. Heat in a pan the oil and fry the shallots, garlic, salam and jahe for 3 minutes. Then add the lomboks and rawits and fry for 1 minute. Then add the liver and fry for 2 minutes. Then add the kecap, salt, pepper and palm sugar and mix well. Then add the water and bring to the boil. Then spoon in the kemangi leaves and cook until done and serve. 
liver with green peppers and basil
Bahan-bahan:
ingredients:
350 gr liver (bovine)
1 bunch kemangi
2 shallots
3 cloves of garlic
2 cm jahe
1 salam leaf
4 green lomboks
4 green rawits
1 tbsp kecap manis
1/2 tsp salt
1/2 tsp pepper
1/4 tsp palm sugar
250 ml water
1 tbsp oil
Cara Membuat:
preparation:
Cut the liver into pieces of 1.5x1.5 cm. Cut the shallots, garlic, lomboks and rawits into thin slices. Heat in a pan the oil and fry the shallots, garlic, salam and jahe for 3 minutes. Then add the lomboks and rawits and fry for 1 minute. Then add the liver and fry for 2 minutes. Then add the kecap, salt, pepper and palm sugar and mix well. Then add the water and bring to the boil. Then spoon in the kemangi leaves and cook until done and serve.
- Written by AsianCook
