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- Bola Jamur - spicy balls of mushrooms and minced meat
- Gulai Bagar - braised beef with spices
- Udang Berani Pedas - spicy shrimp with peteh beans
- Balado Kentang Teri Cabai Hijau - baked potatoes with anchovies and green pepper
- Kuping babi kecap - Fried pigsear in kecap sauce
- Sayur Daun Ubi Tumbuk - stewed spiced ubi from Tapanuli
- Igado - fried pork and liver in sauce
Kerapu Rica-Rica - grilled grouper in red sauce
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Kerapu Rica-Rica
grilled grouper in red sauce
Bahan-bahan:
ingredients:
400 gr grouper
2 tbsp lime juice
6 jeruk purut / kaffir lime leaves
2 pandan leaves
2 tomatoes
1/2 tsp palmsugar
3 tbsp oil
Haluskan;
bumbu:
6 red lomboks
\4 red rawits
3 cloves garlic
6 shallots
1/2 tsp salt
3 sereh (lemongrass)
4 cm jahe (ginger)
Cara membuat;
preperation/method;
clean the fish en rub it in with the limejuice. Pound or grind the ingredienst for the bumbu into a paste. Slice the jeruk purut and thepandan leaves very fine and mix it with the paste. Slice the tomatoes fine.
Rub the fish in with half of the paste. Heat in a wok the oil and fry the paste for 3 minutes. Add the fish, the palmsugar and the tomatoes and let it simmer slowly until the fish is nearly done. Remove the fish and grill it above a charcoalfire until done. Serve it with the sauce. 
grilled grouper in red sauce
Bahan-bahan:
ingredients:
400 gr grouper
2 tbsp lime juice
6 jeruk purut / kaffir lime leaves
2 pandan leaves
2 tomatoes
1/2 tsp palmsugar
3 tbsp oil
Haluskan;
bumbu:
6 red lomboks
\4 red rawits
3 cloves garlic
6 shallots
1/2 tsp salt
3 sereh (lemongrass)
4 cm jahe (ginger)
Cara membuat;
preperation/method;
clean the fish en rub it in with the limejuice. Pound or grind the ingredienst for the bumbu into a paste. Slice the jeruk purut and thepandan leaves very fine and mix it with the paste. Slice the tomatoes fine.
Rub the fish in with half of the paste. Heat in a wok the oil and fry the paste for 3 minutes. Add the fish, the palmsugar and the tomatoes and let it simmer slowly until the fish is nearly done. Remove the fish and grill it above a charcoalfire until done. Serve it with the sauce.
- Written by AsianCook
