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- Taukwa dan Tauge - tofu with beansprouts
- Cincang Nias - slowly cooked fried pork
- Tumis Kerang - fried mussels
- Ayam Bumbu Terasi - in coconut milk braised chicken with shrimp paste
- Ikan Mas Sambal Cobek - fried fish with a sambal sauce
- Yum Tawai - vegetables salad with sauce
- Tumis Kecipir Kacang Panjang - stewed spiced beans
Sambal Goreng Ikan Kakap - Spicy fried fish
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Sambal Goreng Ikan Kakap
Spicy fried fish
Bahan-bahan:
Ingredients:
500 gr snapper
2 cm laos
2 sereh / lemongrass
2 tbsp asamwater
400 ml coconut milk
1 tsp salt
2 tbsp oil
Haluskan:
Bumbu:
4 shallots
3 cloves of garlic
3 red lomboks
3 kemiri nuts, roasted
3 cm kunyit
1 tsp trassi
1 tsp salt
1/2 tsp palm sugar
Cara Membuat:
preparation:
Sprinkle the fish with salt and let it rest for 15 minutes. Pound or grind the ingredients for the bumbu to a paste. Grate de laos.
Heat in a pan the oil and fry the fish dry, brown and cooked. Set the fish aside. Then fry the bumbu with laos and sereh for 4 minutes. Then add the fish and mix. Then add the asam water and the coconut milk and cook it slowly until the sauce has thickened. Serve. 
Spicy fried fish
Bahan-bahan:
Ingredients:
500 gr snapper
2 cm laos
2 sereh / lemongrass
2 tbsp asamwater
400 ml coconut milk
1 tsp salt
2 tbsp oil
Haluskan:
Bumbu:
4 shallots
3 cloves of garlic
3 red lomboks
3 kemiri nuts, roasted
3 cm kunyit
1 tsp trassi
1 tsp salt
1/2 tsp palm sugar
Cara Membuat:
preparation:
Sprinkle the fish with salt and let it rest for 15 minutes. Pound or grind the ingredients for the bumbu to a paste. Grate de laos.
Heat in a pan the oil and fry the fish dry, brown and cooked. Set the fish aside. Then fry the bumbu with laos and sereh for 4 minutes. Then add the fish and mix. Then add the asam water and the coconut milk and cook it slowly until the sauce has thickened. Serve.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff