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- Kangkung belacan cumi asin - kangkung with salted squid
- Orak Arik Tomat - spiced eggs with tomato from Sulawesi
- Tumis Kangkung Cumi Asin - stir-fry of kangkung with salted squid
- Sayur Bening Tempe - spicy tempeh from Tegal
- Bola Tempe Kelapa - tempe balls with coconut
- Babi Cin - Pork cutlets in a date and mushroom sauce
- Arem Arem - stuffed rice rolls
Pepes Kerang - spiced mussels steamed in banana leaf
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Pepes Kerang
spiced mussels steamed in banana leaf
Bahan-Bahan:
ingredients:
350 gr kerang hijau / perna viridis, otherwise mussels
2 cm jahe
1 serai / sereh lemongrass
2 jeruk purut leaves
2 green tomatoes
1 bunch of kemangi
bananan leaf
Haluskan:
bumbu:
3 shallots
3 cloves of garlic
3 cm kunyit, roasted
1 tsp salt
1/2 tsp palm sugar
Cara membuat:
preparation:
Grate the jahe and finely chop the serai. Cut the tomatoes into wedges. Pound or grind the ingredients for the bumbu into a paste. Clean the kerang.
Mix all ingredients well. Wrap 2 tbsp of the mixture in banana leaves and form a package. Repeat this. Then steam the packets for 20 minutes until done. Then roast the packets over a charcoal fire until the banana leaf is discoloured. Serve.
spiced mussels steamed in banana leaf
Bahan-Bahan:
ingredients:
350 gr kerang hijau / perna viridis, otherwise mussels
2 cm jahe
1 serai / sereh lemongrass
2 jeruk purut leaves
2 green tomatoes
1 bunch of kemangi
bananan leaf
Haluskan:
bumbu:
3 shallots
3 cloves of garlic
3 cm kunyit, roasted
1 tsp salt
1/2 tsp palm sugar
Cara membuat:
preparation:
Grate the jahe and finely chop the serai. Cut the tomatoes into wedges. Pound or grind the ingredients for the bumbu into a paste. Clean the kerang.
Mix all ingredients well. Wrap 2 tbsp of the mixture in banana leaves and form a package. Repeat this. Then steam the packets for 20 minutes until done. Then roast the packets over a charcoal fire until the banana leaf is discoloured. Serve.
- Written by AsianCook
