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- Kinca Durian / Kintja Durian - sticky rice ball with a cocos-durian sauce
- Sayur Lombok Hati Ampela - spicy fried chicken livers in sauce
- Kohu-Kohu - steamed tuna with vegetables from the Moluccas
- Kelia hati - curry liver with potatoes from Jambi
- Talam Ubi Kayu - sweet cassave with cocos filling
- Serumpun Ubi - cassava cookies
- Ayam Masak Paprika - fried chicken with a bell pepper sauce
Bawal Bakar Manis - sweet fried fish
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Bawal Bakar Manis
sweet fried fish
Bahan-bahan:
ingredients:
4 ikan bawal / silverfish / bramble / pomfret
3 sereh / lemongrass
3 salam leaves
3 cm laos
3 tbsp asam water (2 tsp asam in 2 1/2 tbsp water)
5 tbsp kecap manis
60 g of palm sugar
300 ml of coconut water
1 tsp salt
2 tbsp oil
Haluskan:
bumbu:
6 shallots
5 cloves of garlic
3 cm kunyit
3 cm jahe
5 kemiri/candlenuts
1/4 tsp jinten
2 tsp ketumbar
Cara Membuat:
preparation:
Pound or grind the ingredients for the bumbu into a paste. Heat in a pan the oil and fry the bumbu, the sereh, the salam and the laos for 4 minutes. Add the asam water, the kecap, salt and palm sugar and mix well. Then add coconut water and bring to the boil. Then add the fish and cook well. Only take the fish out of the pan when the liquid has evaporated and the fish is fried.
sweet fried fish
Bahan-bahan:
ingredients:
4 ikan bawal / silverfish / bramble / pomfret
3 sereh / lemongrass
3 salam leaves
3 cm laos
3 tbsp asam water (2 tsp asam in 2 1/2 tbsp water)
5 tbsp kecap manis
60 g of palm sugar
300 ml of coconut water
1 tsp salt
2 tbsp oil
Haluskan:
bumbu:
6 shallots
5 cloves of garlic
3 cm kunyit
3 cm jahe
5 kemiri/candlenuts
1/4 tsp jinten
2 tsp ketumbar
Cara Membuat:
preparation:
Pound or grind the ingredients for the bumbu into a paste. Heat in a pan the oil and fry the bumbu, the sereh, the salam and the laos for 4 minutes. Add the asam water, the kecap, salt and palm sugar and mix well. Then add coconut water and bring to the boil. Then add the fish and cook well. Only take the fish out of the pan when the liquid has evaporated and the fish is fried.
- Written by AsianCook
