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- Udang Goreng Mentega - shrimp fried in butter
- Ikan Masak Air Garam - Bonito with starfruit in salty water
- Mi Rebus Aceh (Aceh) - yellow noodles with vegetables and meat
- Soto Daging - spicy beef soup
- Palai Bada - whitebait with herbs grilled in banana leaf
- Ikan layur masak balado - red fried largehead hairtail
- Ikan goreng pandan - grilled spiced fish in pandan leaf
Udang Masak Woku - Shrimps in spicy sauce
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Udang Masak Woku
Shrimps in spicy sauce
Bahan-bahan:
Ingredients:
500 gr shrimps, cleaned
1 teaspoon of lemon juice
6 jeruk purut blaadjhes
1 pandan leaf
1 kunyit leaf
2 bunches kemangi
4 spring onions
1 tomato
500 ml of water
Haluskan:
Bumbu:
8 kemiri/candlenuts
2 cm kunyit
5 shallots
3 red rawits
1 teaspoon salt
3 sereh / lemongrass
Cara Membuat:
preparation:
Marinade the shrimp with the lemon juice for at least 15 minutes. Rinse the shrimp and drain. Pound or grind the ingredients for the bumbu fine into a paste. Cut the spring onionss, the pandan leaf and the kunyit leaf into pieces. Chop the tomato into pieces
Heat in a pan the water together with the bumbu, pandan, kunyit and tomato and bring to the boil. Then add the shrimp and the salt and simmer until the water is reduced by halve. Then add the jeruk purut, the spring and the kemangi, mix well and bring to the boil. Serve. 
Shrimps in spicy sauce
Bahan-bahan:
Ingredients:
500 gr shrimps, cleaned
1 teaspoon of lemon juice
6 jeruk purut blaadjhes
1 pandan leaf
1 kunyit leaf
2 bunches kemangi
4 spring onions
1 tomato
500 ml of water
Haluskan:
Bumbu:
8 kemiri/candlenuts
2 cm kunyit
5 shallots
3 red rawits
1 teaspoon salt
3 sereh / lemongrass
Cara Membuat:
preparation:
Marinade the shrimp with the lemon juice for at least 15 minutes. Rinse the shrimp and drain. Pound or grind the ingredients for the bumbu fine into a paste. Cut the spring onionss, the pandan leaf and the kunyit leaf into pieces. Chop the tomato into pieces
Heat in a pan the water together with the bumbu, pandan, kunyit and tomato and bring to the boil. Then add the shrimp and the salt and simmer until the water is reduced by halve. Then add the jeruk purut, the spring and the kemangi, mix well and bring to the boil. Serve.
- Written by AsianCook
