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- Sayur Lombok Hati Ampela - spicy fried chicken livers in sauce
- Sambal Cumi - a sambal made of squid
- Gulai Nanas - pineapple curry
- Bestik Lulur - Beef in sweet kecap sauce
- Pindang Cuwe Asam Pedas - fried tuna in a spicy sauce
- Kelia hati - curry liver with potatoes from Jambi
- Tongseng Kambing Yogyakarta - spicy stewed lamb
Nasi Goreng Kambing Pedurenan - Fried rice with lamb from Pedurenan
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Nasi Goreng Kambing Pedurenan
Fried rice with lamb from Pedurenan
Bahan-bahan:
Ingredients:
400 gr white rice
250 gr lamb or mutton with fat
4 cm cinnamon
5 tbsp ghee
2 tbsp kecap manis
1/2 tsp salt
1/2 tsp pepper
Haluskan:
Bumbu:
7 cloves of garlic
2 shallots
2 red lomboks
1/4 tsp jinten
3 cloves
1/2 tsp kunyit
3 kardemon
Cara Membuat:
preparation:
Cut the meat into pieces. Pound or grind the ingredients for the bumbu into a paste. Take 1/3 of the bumbu. Heat in a pan 3 tbsp ghee and fry the 1/3 bumbu for 4 minutes. Add the lamb and fry until done.
Heat in a pan the ghee and fry the remaining bumbu for 4 minutes. Add the meat and rice and mix well. Then add the kecap, salt and pepper and fry until done.
Serve with: Acar kol timun (see recipe)
Fried rice with lamb from Pedurenan
Bahan-bahan:
Ingredients:
400 gr white rice
250 gr lamb or mutton with fat
4 cm cinnamon
5 tbsp ghee
2 tbsp kecap manis
1/2 tsp salt
1/2 tsp pepper
Haluskan:
Bumbu:
7 cloves of garlic
2 shallots
2 red lomboks
1/4 tsp jinten
3 cloves
1/2 tsp kunyit
3 kardemon
Cara Membuat:
preparation:
Cut the meat into pieces. Pound or grind the ingredients for the bumbu into a paste. Take 1/3 of the bumbu. Heat in a pan 3 tbsp ghee and fry the 1/3 bumbu for 4 minutes. Add the lamb and fry until done.
Heat in a pan the ghee and fry the remaining bumbu for 4 minutes. Add the meat and rice and mix well. Then add the kecap, salt and pepper and fry until done.
Serve with: Acar kol timun (see recipe)
- Written by AsianCook
