search
last read
- Rawon Blora - Black beef soup from Blora (central Java)
- Gohu Ikan (Maluku) - tuna ceviche
- Daging Asam - beef in a spicy and tangy sauce
- Telur Penyet Kalio - Eggs in dark spicy sauce
- Udang Berani Pedas - spicy shrimp with peteh beans
- Asam-Asam Udang - shrimp/prawns in a spicy light sour sauce
- Sate Bumbon Daging Sapi - Beef sate with peanut sauce
Sambal Terasi Udang - shrimp/prawns in spicy sauce
User Rating: 5 / 5
Sambal Terasi Udang
shrimp/prawns in spicy sauce
Bahan-Bahan:
ingredients:
450 gr shrimp/prawns
4 jeruk purut leaves
1 tsp salt
2 tsp palmsugar
2 tbsp asam water
5 dried chili pepper
2 serai / sereh / lemongrass
5 tbsp oil
175 ml of water
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
1 tomato
5 red rawits
3 cm lengkuas / galangal
6 kemiri nuts
2 tsp terasi / trasi
Cara membuat:
preparation:
Clean the shrimp/prawns. First, soak the chili peppers in water. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the serai and chili peppers for 9 minutes. Add the water, the asam water, the salt and the palm sugar and bring it to the boi while covered.. Then let it simmer slowly for 5 minutes.
Then add the shrimps/prawns and the jeruk purut and cook until done.
shrimp/prawns in spicy sauce
Bahan-Bahan:
ingredients:
450 gr shrimp/prawns
4 jeruk purut leaves
1 tsp salt
2 tsp palmsugar
2 tbsp asam water
5 dried chili pepper
2 serai / sereh / lemongrass
5 tbsp oil
175 ml of water
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
1 tomato
5 red rawits
3 cm lengkuas / galangal
6 kemiri nuts
2 tsp terasi / trasi
Cara membuat:
preparation:
Clean the shrimp/prawns. First, soak the chili peppers in water. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the serai and chili peppers for 9 minutes. Add the water, the asam water, the salt and the palm sugar and bring it to the boi while covered.. Then let it simmer slowly for 5 minutes.
Then add the shrimps/prawns and the jeruk purut and cook until done.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff