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- Acar Terati - Pickled lotus root
- Smoor Jengkol
- Udang Jerbung Masak Santan - fried seasoned shrimp/prawns in a coconut milk sauce
- Nasi Lengko - fried rice with tofu and tempe from Ciribon
- Panggang bandeng - grilled milkfish
- Ayam Jamur Kecap - fried chicken with mushrooms and kecap
- Shui Zhu - Sichuan boiled beef
Udang Kemirie - fried shrimp in candlenut-kecapsaus
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Udang Kemirie
fried shrimp in candlenut-kecapsaus
Bahan-bahan:
ingredients:
400g tiger prawns
11 tbsp kecap manis
9 kemirie/candle nuts
2 red chilies
2 cloves garlic
1 lime
1/2 tsp salt
2 tablespoons oil
Taburan:
garnish:
1 bunch coriander
Cara membuat:
preparation:
Clean the prawns. Slice the garlic and the coriander finely and the chilies into strips. Chop the candlenuts finely and mix with the kecap. Heat in a wok / oil and fry the shrimps/prawns for 1 minute. Add the garlic, chilies and salt and cook for 1 minute. Add the kecap and lime juice and cook untill the shrimps/prawns are cooked. Sprinkle with coriander and serve.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
