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- Gulai Kambing Sedap Wangi - Fragrant stew of lamb
- Empal Gentong - pot roast
- Ayam Panggang Saus Jamur - fried chicken with mushroom sauce
- Buncis Tumis Ampela - Stir-fried beans with chicken
- Ayam Raci Cili Padi - spicy stewed chicken from the Moluccas
- Empal Daging Manis - dry fried sweet beef
- Iga Masak Asem Jawa - Stewed spicy ribs
Sate Klatak - sate of lamb from Yogyakarta
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Sate Klatak
sate of lamb from Yogyakarta
Bahan-Bahan:
ingredients:
500 gr lamb or goat meat
1 bulb of garlic
2 shallots
1 lime, juice
skewers
Bahan olesan:
250 gr of butter
1 bulb of garlic, roasted
25 gr jahe
150 ml of kecap manis
Cara membuat:
preparation:
Cut the meat into small pieces. Pound or grind the garlic and shallots fine into a paste and mix the lime juice. Marinate the meat for at least 1 hour. Then put the meat onto the skewers.
Puree the garlic and the jahe and mix in the kecap and the butter. Roll the sate through the mixture and then roast the satay over a charcoal fire until brown and done. Drizzle or brush the satay regularly while roasting with the mixture.
sate of lamb from Yogyakarta
Bahan-Bahan:
ingredients:
500 gr lamb or goat meat
1 bulb of garlic
2 shallots
1 lime, juice
skewers
Bahan olesan:
250 gr of butter
1 bulb of garlic, roasted
25 gr jahe
150 ml of kecap manis
Cara membuat:
preparation:
Cut the meat into small pieces. Pound or grind the garlic and shallots fine into a paste and mix the lime juice. Marinate the meat for at least 1 hour. Then put the meat onto the skewers.
Puree the garlic and the jahe and mix in the kecap and the butter. Roll the sate through the mixture and then roast the satay over a charcoal fire until brown and done. Drizzle or brush the satay regularly while roasting with the mixture.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff