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- Rendang Daging Minangkabau - rendang of beef from Padang
- Sunpia - fried shrimp pangsit with peanut sauce
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Gangan Daun Mengkudu- Red snapper in a saus of coconutmilk
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Gangan Daun Mengkudu
Red snapper in a saus of coconutmilk
Bahan-bahan:
ingredients:
1 red snapper
100 gr mengkudu/bentis leaves
4 cm laos (galangal), crushed
1000 ml santen cair (thin coconut milk)
100 gr grated coconut
salt too taste
water
Haluskan:
bumbu:
6 shallots
4 cloves garlic
2 cm kencur (bitterroot)
2 tsp ketumbar (coriander)
1 tsp trasi (shrimp paste)
Cara membuat:
preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Slice the bentis leaves very thinly and cook them for 30 minutes in water and then drain and cool off. Roast the grated coconut in a skillet without oil until golden brown and the pound or grind it fine. Cut the fish in pieces.
Heat in a wok the santen and mix in the bumbu, the palmsugar and add the laos. When the santen boils aff the bentis leaves, the fish, the grated coconut and the salt. Let it simmer slowly for 30 minutes. 
Red snapper in a saus of coconutmilk
Bahan-bahan:
ingredients:
1 red snapper
100 gr mengkudu/bentis leaves
4 cm laos (galangal), crushed
1000 ml santen cair (thin coconut milk)
100 gr grated coconut
salt too taste
water
Haluskan:
bumbu:
6 shallots
4 cloves garlic
2 cm kencur (bitterroot)
2 tsp ketumbar (coriander)
1 tsp trasi (shrimp paste)
Cara membuat:
preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Slice the bentis leaves very thinly and cook them for 30 minutes in water and then drain and cool off. Roast the grated coconut in a skillet without oil until golden brown and the pound or grind it fine. Cut the fish in pieces.
Heat in a wok the santen and mix in the bumbu, the palmsugar and add the laos. When the santen boils aff the bentis leaves, the fish, the grated coconut and the salt. Let it simmer slowly for 30 minutes.
- Written by AsianCook
