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- Tumis Kikil Bumbu Rawit - spicy stewed beef
- Daging Cabai Daun Ketumbar - spicy beef with coriander
- Shui Zhu - Sichuan boiled beef
- Angsio Sapi - braised seasoned beef
- Pecak Gurame - carp in creamy sauce
- Tumis Daging Sapi Paprika - stewed beef with paprika and corn
- Gore-Gore Sulawesi - spicy beef from central Sulawesi
Udang Jerbung Masak Santan - fried seasoned shrimp/prawns in a coconut milk sauce
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Udang Jerbung Masak Santan
fried seasoned shrimp/prawns in a coconut milk sauce
Bahan-Bahan:
ingredients:
400 gr shrimp/prawns
500 ml of thin coconut milk (cair)
4 shallots
3 cloves of garlic
2 green lomboks, seeded
2 red lomboks, seeded
2 cm lengkuas / galangal / laos
2 salam leaves
1 tahu
1 tsp salt
1/2 tsp palm sugar
oil
Cara membuat:
preparation:
Clean the shrimp but leave the tail. Cut the tahu into cubes. Cut the shallots, the garlic and the lomboks into thin slices.
Heat the oil in a pan and fry the tahu golden brown and set aside. Heat in a pan 3 tbsp oil and fry the shallots, the garlic, the lomboks, the salam and the laos for 5 minutes. Then add the shrimp and fry until they change colour. Then add the coconut milk and bring to the boil.
Then add the tahu, the salt and the palm sugar and let it simmer for a while. Serve.
fried seasoned shrimp/prawns in a coconut milk sauce
Bahan-Bahan:
ingredients:
400 gr shrimp/prawns
500 ml of thin coconut milk (cair)
4 shallots
3 cloves of garlic
2 green lomboks, seeded
2 red lomboks, seeded
2 cm lengkuas / galangal / laos
2 salam leaves
1 tahu
1 tsp salt
1/2 tsp palm sugar
oil
Cara membuat:
preparation:
Clean the shrimp but leave the tail. Cut the tahu into cubes. Cut the shallots, the garlic and the lomboks into thin slices.
Heat the oil in a pan and fry the tahu golden brown and set aside. Heat in a pan 3 tbsp oil and fry the shallots, the garlic, the lomboks, the salam and the laos for 5 minutes. Then add the shrimp and fry until they change colour. Then add the coconut milk and bring to the boil.
Then add the tahu, the salt and the palm sugar and let it simmer for a while. Serve.
- Written by AsianCook
