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- Bobor Bayam Labu Kuning - stewed spinach with pumpkin
- Nasi Ambang - cooked rice wiht pandan leaves
- Juhi Tabur Kelapa - dry fried seasoned cuttlefish
- Penyet Tempe Sambal Terasi - fried spiced tempe with sambal
- Semur Daging Sapi Empuk - stew of seasoned beef
- Semur Ikan Nila Jagung - Tilapia with corn in sauce
- Goru Belanga - beef stew from the Moluccas
sambal goreng udang dan kemiri - shrimps in a spicy candlenut sauce
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sambal goreng udang dan kemiri
shrimps in a spicy candlenut sauce
bahan-bahan:
ingredients:
500 gr tiger shrimps/prawns
1 tbsp lime juice
2 salam leaves
125 ml santen cair
3 tbsp oil
Haluskan:
bumbu:
8 red lomboks
11 red rawits
3 cloves garlic
6 shallots
2 cm kunyit
3 cm jahe
1/2 tsp shrimp paste
1 tsp ketumbar
2 tsp asem
6 kemiri (candlenuts)
1/2 tsp salt
1 tsp palmsugar
Taburan:
garnish:
1 tbsp bawang goreng (fried shallots)
Cara membuat:
preparation/method:
clean the shrimps/pranws and remove the head. Rub the shrimps in with the lime juice and let it rest for 10 minutes. Roast the ketumbar dry in a skillet. Pound or grind all ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the bumbu with the salam for 3 minutes. Add the santen and then the shrimps. Let it simmer slowly until the sauce has thickened. Sprinkle the bawang goreng on top and serve. 
shrimps in a spicy candlenut sauce
bahan-bahan:
ingredients:
500 gr tiger shrimps/prawns
1 tbsp lime juice
2 salam leaves
125 ml santen cair
3 tbsp oil
Haluskan:
bumbu:
8 red lomboks
11 red rawits
3 cloves garlic
6 shallots
2 cm kunyit
3 cm jahe
1/2 tsp shrimp paste
1 tsp ketumbar
2 tsp asem
6 kemiri (candlenuts)
1/2 tsp salt
1 tsp palmsugar
Taburan:
garnish:
1 tbsp bawang goreng (fried shallots)
Cara membuat:
preparation/method:
clean the shrimps/pranws and remove the head. Rub the shrimps in with the lime juice and let it rest for 10 minutes. Roast the ketumbar dry in a skillet. Pound or grind all ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the bumbu with the salam for 3 minutes. Add the santen and then the shrimps. Let it simmer slowly until the sauce has thickened. Sprinkle the bawang goreng on top and serve.
- Written by AsianCook
