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- 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
Kambing Krewedan - Spicy fried lamb in kecap/soy sauce
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Kambing Krewedan
Spicy fried lamb in kecap/soy sauce
Bahan-bahan:
Ingredients:
400 gr lamb
1/2 tsp salt
1 tsp lemon juice
3 shallots
3 green rawits / bird's eye
1 red lombok
1 green lombok
1 salam leaf
2 jeruk purut leaves
1/2 tbsp kecap manis
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp palm sugar
100 ml water
3 tbsp oil
Taburan:
Garnish:
3 tbsp kecap manis
Cara Membuat:
preparation:
Cut the meat into cubes, the shallots in thin slices, the rawits finely and the lomboks in slanted rings. Marinate the meat with the salt and lemon juice and leave it for at least 30 minutes.
Heat in a pan the oil and fry the meat brown. Add the shallots and fry for 3 minutes. Then add the lomboks, the rawits, the salam and the jeruk purut leaves and fry until the lomboks are soft.
Then add the kecap, salt, pepper, palm sugar and water and mix well. Cook/simmer until done. Sprinkle the kecap on top and serve. 
Spicy fried lamb in kecap/soy sauce
Bahan-bahan:
Ingredients:
400 gr lamb
1/2 tsp salt
1 tsp lemon juice
3 shallots
3 green rawits / bird's eye
1 red lombok
1 green lombok
1 salam leaf
2 jeruk purut leaves
1/2 tbsp kecap manis
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp palm sugar
100 ml water
3 tbsp oil
Taburan:
Garnish:
3 tbsp kecap manis
Cara Membuat:
preparation:
Cut the meat into cubes, the shallots in thin slices, the rawits finely and the lomboks in slanted rings. Marinate the meat with the salt and lemon juice and leave it for at least 30 minutes.
Heat in a pan the oil and fry the meat brown. Add the shallots and fry for 3 minutes. Then add the lomboks, the rawits, the salam and the jeruk purut leaves and fry until the lomboks are soft.
Then add the kecap, salt, pepper, palm sugar and water and mix well. Cook/simmer until done. Sprinkle the kecap on top and serve.
- Written by AsianCook
