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- Sambel Goreng Kuwah - minced meat with bean in spicy sauce
- Sapi Lada Hitam - fried beef in black pepper sauce
- Taruang Balado - fried aubergine with sambal
- Daging Panggang Madu - honey fried beef
- Ayam Goreng Air Kelapa - marinated stewed fried chicken
- Sambal Terasi - sambal made of roasted shrimp paste
- Tumis Sayur Aneka Jamur - spicy stir-fried mushrooms
Tumis Kerang Darah Petis - Mussels / cockles is a spicy sauce
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Tumis Kerang Darah Petis
Mussels / cockles is a spicy sauce
Bahan-bahan:
Ingredients:
400 gr kerach darah / blood cockles / mussels, no shells
2 tbsp oil
1 salam leaf
3 jeruk purut leaves
1 sereh / lemongrass
1 1/2 tbsp kecap manis
1/2 tsp salt
4 tbps petis udang
1/2 tbsp palm sugar
3 red rawits
500 ml coconut water
Haluskan:
Bumbu:
4 shallots
1 red lombok
4 cloves of garlic
1 cm jahe
Cara Membuat:
preparation:
Wash the cockles/mussels. Pound or grind the ingredients for the bumbu into a paste. Cut the rawits finely.
Heat in a pan the oil and fry the paste with the salam, the lemongrass and jeruk purut for 4 minutes. Add the cockles and mix well. Then add the kecap, the palm sugar, the salt, the petis and the rawits and mix well. Then add the coconut water and simmer gently until all is cooked and the spices are infused. 
Mussels / cockles is a spicy sauce
Bahan-bahan:
Ingredients:
400 gr kerach darah / blood cockles / mussels, no shells
2 tbsp oil
1 salam leaf
3 jeruk purut leaves
1 sereh / lemongrass
1 1/2 tbsp kecap manis
1/2 tsp salt
4 tbps petis udang
1/2 tbsp palm sugar
3 red rawits
500 ml coconut water
Haluskan:
Bumbu:
4 shallots
1 red lombok
4 cloves of garlic
1 cm jahe
Cara Membuat:
preparation:
Wash the cockles/mussels. Pound or grind the ingredients for the bumbu into a paste. Cut the rawits finely.
Heat in a pan the oil and fry the paste with the salam, the lemongrass and jeruk purut for 4 minutes. Add the cockles and mix well. Then add the kecap, the palm sugar, the salt, the petis and the rawits and mix well. Then add the coconut water and simmer gently until all is cooked and the spices are infused.
- Written by AsianCook
