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- Tahu Jangan Lombok - Spicy stewed tahu/tofu
- Bakso Mercon - spicy meatballs
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- Sayur kembang tahu segar - vegetable soup with cauliflower and tofu
- Lombok Kethok - Spicy beef with peppers
- Sayur asem Palembang - vegetable and prawns in a sauce from Palembang
Sambal Goreng Udang Kacang Merah - spicy fried shrimp/prawn with kidney beans and potatoes
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Sambal Goreng Udang Kacang Merah
spicy fried shrimp/prawn with kidney beans and potatoes
Bahan-Bahan:
ingredients:
500 gr shrimp/prawns
200 gr small potatoes
100 gr red kidney beans
11 petai / peteh beans
1 salam leaf
1 serai / sereh / lemongrass
1 tsp salt
2 tsp palm sugar
400 ml coconut milk (from 1/4 coconut)
1 tbsp asam water
water
oil
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
3 red cabai keriting (curly cayenne pepper)
3 red lomboks
2 cm kunyit
1 cm jahe
1/2 tsp ketumbar
3 kemiri nuts, roasted
Cara membuat:
preparation:
Clean the shrimps/prawns but leave the tail. Cut the potatoes into cubes. Heat the oil in a pan and fry the potatoes and set aside. Heat the water in a pan and cook the beans until done. Drain and set aside. Halve the petai beans. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan 3 tbsp oil and fry the bumbu together with the salam and the serai for 5 minutes. Then add the shrimp and fry until they change colour.
Then add the potatoes, the beans and the petai and mix well. Then add the salt, the palmsugar and the coconut milk and cook until done. Then mix in the asam water and bring to the boil. Serve.
spicy fried shrimp/prawn with kidney beans and potatoes
Bahan-Bahan:
ingredients:
500 gr shrimp/prawns
200 gr small potatoes
100 gr red kidney beans
11 petai / peteh beans
1 salam leaf
1 serai / sereh / lemongrass
1 tsp salt
2 tsp palm sugar
400 ml coconut milk (from 1/4 coconut)
1 tbsp asam water
water
oil
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
3 red cabai keriting (curly cayenne pepper)
3 red lomboks
2 cm kunyit
1 cm jahe
1/2 tsp ketumbar
3 kemiri nuts, roasted
Cara membuat:
preparation:
Clean the shrimps/prawns but leave the tail. Cut the potatoes into cubes. Heat the oil in a pan and fry the potatoes and set aside. Heat the water in a pan and cook the beans until done. Drain and set aside. Halve the petai beans. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan 3 tbsp oil and fry the bumbu together with the salam and the serai for 5 minutes. Then add the shrimp and fry until they change colour.
Then add the potatoes, the beans and the petai and mix well. Then add the salt, the palmsugar and the coconut milk and cook until done. Then mix in the asam water and bring to the boil. Serve.
- Written by AsianCook
