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- Daging Bumbu Kuning - stewed beef beef with beans
- Daging Masak Kecap - beef in a dark spicy kecap sauce
- Ikan Kubis - fish in cabbage leaves
- Kintuk Banten - chicken stewed in coconut milk
- Phad Phet Neua - fried beef in a red curry sauce with aubergine/eggplant
- Nasi Kabsa - seasoned rice with chicken
- Sate Ayam Bumbu Bali - spicy roasted chicken with crispy skin
Ikan Tongkol Bumbu Gulai - tuna in creamy curry sauce
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Ikan Tongkol Bumbu Gulai
tuna in creamy curry sauce
Bahan-bahan:
ingredients:
750 gr of tuna
1/2 tsp salt
1 tsp lime juice
2 salam leaves
2 sereh / lemongrass
500 ml santen cair (thin)
200 ml santen asli (thick)
2 tsp salt
1 tsp palm sugar
oil
Haluskan:
bumbu:
2 cm kunyit
4 kemiri/candlenuts
6 red lomboks
5 shallots
7 cloves of garlic
2 cm jahe
1/2 tsp pepper
Cara Membuat:
preparation:
Cut the tuna into 6 slices and marinate for 15 minutes with the salt and lime juice. Pound or grind the ingredients for the bumbu into a paste. Heat in a pan sufficient oil and fry the fish brown and set aside.
Heat in a pan 2 tablespoons of oil and fry the bumbu with the salam and sereh for 4 minutes. Then add the santen cair with salt and palm sugar and bring to the boil. Then add the fish and bring again to the boil. Then add the santen asli and slowly bring to the boil and serve again.
tuna in creamy curry sauce
Bahan-bahan:
ingredients:
750 gr of tuna
1/2 tsp salt
1 tsp lime juice
2 salam leaves
2 sereh / lemongrass
500 ml santen cair (thin)
200 ml santen asli (thick)
2 tsp salt
1 tsp palm sugar
oil
Haluskan:
bumbu:
2 cm kunyit
4 kemiri/candlenuts
6 red lomboks
5 shallots
7 cloves of garlic
2 cm jahe
1/2 tsp pepper
Cara Membuat:
preparation:
Cut the tuna into 6 slices and marinate for 15 minutes with the salt and lime juice. Pound or grind the ingredients for the bumbu into a paste. Heat in a pan sufficient oil and fry the fish brown and set aside.
Heat in a pan 2 tablespoons of oil and fry the bumbu with the salam and sereh for 4 minutes. Then add the santen cair with salt and palm sugar and bring to the boil. Then add the fish and bring again to the boil. Then add the santen asli and slowly bring to the boil and serve again.
- Written by AsianCook
