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- Gulai Asin - stewed fish in spicy coconut milk sauce
- Pecak Tempe - fried tempe stewed in spiced coconut milk
- Babi Masak Tomat - stewed pork in a spicy tomato sauce
- Oseng-Oseng Tempe Jamu Tiram - Stir fry of tempe with oyster mushrooms
- Babi Masak Kucai - pork in a seasoned sauce
- Ampela Ayam Peteh - chicken stomachs with peteh
- Ihutilinanga - fried eggplant with spicy sauce
Semur Panji - braised spiced beef slices
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Semur Panji
braised spiced beef slices
Bahan-Bahan:
ingredients:
250 gr beef
1 serai / sereh / lemongrass
3 cm jahe
3 cm lengkuas / galangal / laos
1 tsp of salt
6 tbsp kecap manis
1 tsp palm sugar
2 green lomboks
1 tsp of vinegar
3 tbsp oil
200 ml of water
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
3 kemiri nuts
Bahan-Bahan:
Cara membuat:
preparation:
Heat the water together with the meat in a pan and cook until tender. Remove the meat from the pan and cut into thin slices. Pound or grind the ingredients for the bumbu into a paste.
In a pan, heat the oil and fry the bumbu together with the serai, the jahe, the galangal and the salt for 5 minutes.
Then add the meat and mix well. Then add the kecap, the palm sugar, the lomboks and the vinegar and mix well. Cook until done. Add some stock if necessary
braised spiced beef slices
Bahan-Bahan:
ingredients:
250 gr beef
1 serai / sereh / lemongrass
3 cm jahe
3 cm lengkuas / galangal / laos
1 tsp of salt
6 tbsp kecap manis
1 tsp palm sugar
2 green lomboks
1 tsp of vinegar
3 tbsp oil
200 ml of water
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
3 kemiri nuts
Bahan-Bahan:
Cara membuat:
preparation:
Heat the water together with the meat in a pan and cook until tender. Remove the meat from the pan and cut into thin slices. Pound or grind the ingredients for the bumbu into a paste.
In a pan, heat the oil and fry the bumbu together with the serai, the jahe, the galangal and the salt for 5 minutes.
Then add the meat and mix well. Then add the kecap, the palm sugar, the lomboks and the vinegar and mix well. Cook until done. Add some stock if necessary
- Written by AsianCook
