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- Mun Tahu - Braised tofu with minced chicken
- Semur Printil Ayam - chicken balls in spicy sauce
- Neua Daet Diao - sun dried fried strips beef
- Tumis Sawi Kembang Tahu - fried vegetables with tofu
- Sambal Udang - spicy sambal with shrimps
- Ame Kumute - eggs in sauce
- Daging Smoor (Semur) - slowly braised beef
Udang Garo Rica - spiced tiger prawns from Manado
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Udang Garo Rica
spiced tiger prawns from Manado
Bahan-Bahan:
ingredients:
500 gr of tiger prawns
1 lime, juice
1/2 tsp salt
5 jeruk purut
100 ml of water
10 sprigs of kemangi
1 spring onion
oil
Haluskan:
bumbu:
5 shallots
5 cloves of garlic
15 red cabai keriting (curly cayenne pepper)
2 tomatoes
2 cm jahe
5 cm serai / sereh / lemongrass
1 tsp salt
1/2 teaspoon of brown sugar
Cara membuat:
preparation:
Clean the prawns and rub it in with the salt and the lime juice and let stand for 15 minutes. Pound or grind the ingredients for the bumbu fine to a coarse paste. Cut the spring onion into pieces.
Heat in a pan the oil and fry the bumbu with the jeruk purut for 6 minutes. Then add the shrimp and fry until they change color. Then add the water and fry the shrimp until done. Then spoon in the spring onion and the kemangi leaves and fry for 1 minute more. Serve.
spiced tiger prawns from Manado
Bahan-Bahan:
ingredients:
500 gr of tiger prawns
1 lime, juice
1/2 tsp salt
5 jeruk purut
100 ml of water
10 sprigs of kemangi
1 spring onion
oil
Haluskan:
bumbu:
5 shallots
5 cloves of garlic
15 red cabai keriting (curly cayenne pepper)
2 tomatoes
2 cm jahe
5 cm serai / sereh / lemongrass
1 tsp salt
1/2 teaspoon of brown sugar
Cara membuat:
preparation:
Clean the prawns and rub it in with the salt and the lime juice and let stand for 15 minutes. Pound or grind the ingredients for the bumbu fine to a coarse paste. Cut the spring onion into pieces.
Heat in a pan the oil and fry the bumbu with the jeruk purut for 6 minutes. Then add the shrimp and fry until they change color. Then add the water and fry the shrimp until done. Then spoon in the spring onion and the kemangi leaves and fry for 1 minute more. Serve.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
