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- Rendang Daging Minangkabau - rendang of beef from Padang
- Perkedel Tempe Pedas - spicy balls of tempe
- Ayam Oh - fried fragrant chicken with bamboo
- Gulai Pagar Puri - stew of lamb and eggplant
- Trancam Pedas - spicy traditional salad
- Sambal galak - Red sambal with tomato
- Nasi Kabsa - seasoned rice with chicken
Udang Masak Asam Jawa - fried shrimp in a creamy tamarind sauce
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Udang Masak Asam Jawa
fried shrimp in a creamy tamarind sauce
Bahan-Bahan:
ingredients:
300 gr shrimp
1 cm jahe
3 cm of cinnamon
150 ml coconut milk (from 1/4 coconut)
1/2 tsp salt
1/2 tsp palm sugar
4 tbsp asam water
2 tbsp oil
Haluskan:
bumbu:
4 red cabai keriting (curly cayenne pepper)
5 cloves of garlic
1/8 tsp fennel seeds
1/4 tsp ketumbar
1/4 tsp pepper
1/2 cm kunyit, roasted
Cara membuat:
preparation:
Clean the shrimp. Grate the jahe. Pound or grind the ingredients for the bumbu into a paste. Mix the shrimp with 1 tbsp asamwater and the salt and leave for 15 minutes.
Put the oil in a pan and fry the bumbu together with the jahe and the cinnamon for 3 minutes. Then add the shrimp and fry until they change color. Then add the coconut milk and the palmsugar and cook until the sauce has thickened. Then mix in the asam water and serve.
fried shrimp in a creamy tamarind sauce
Bahan-Bahan:
ingredients:
300 gr shrimp
1 cm jahe
3 cm of cinnamon
150 ml coconut milk (from 1/4 coconut)
1/2 tsp salt
1/2 tsp palm sugar
4 tbsp asam water
2 tbsp oil
Haluskan:
bumbu:
4 red cabai keriting (curly cayenne pepper)
5 cloves of garlic
1/8 tsp fennel seeds
1/4 tsp ketumbar
1/4 tsp pepper
1/2 cm kunyit, roasted
Cara membuat:
preparation:
Clean the shrimp. Grate the jahe. Pound or grind the ingredients for the bumbu into a paste. Mix the shrimp with 1 tbsp asamwater and the salt and leave for 15 minutes.
Put the oil in a pan and fry the bumbu together with the jahe and the cinnamon for 3 minutes. Then add the shrimp and fry until they change color. Then add the coconut milk and the palmsugar and cook until the sauce has thickened. Then mix in the asam water and serve.
- Written by AsianCook
