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- Gay Yang Nam Pung - Honey roasted chicken
- Babi Bali - balinese pork
- Soto Sumenep - special beef soup with cassava and sambal
- Dancing Kelem - fried spiced beef
- Tumis daun kari ayam - fragrant fried chicken with curry
- Sayur Kangkung Kuah Bening - stewed kangkung with beans in spicy sauce
- Sarabi - pancakes with coconut sauce
Pienang Anak Domba - lamb stew
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Pienang Anak Domba
lamb stew
Bahan-bahan:
ingredients:
500 gr lamb
salt to taste
1 lemongrass, crushed
2 tbsp kecap manis (dark sweet soy sauce)
1 tsp asem
250 ml water
2 tbsp oil
Haluskan:
bumbu:
2 shallots
3 cm laos (galangal)
2 cloves garlic
3 cm ginger
2 red lomboks (large chilies)
Cara membuat:
preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the meat into chunks. Heat in a pan the water and cook the meat for 20 minutes. Heat in a wok the opil and fry the bumbu with the lemongrass and the salt for 2 minutes. Then add the meat and the stock with the kecap and the asem and let it simmer slowly for 45 minutes
lamb stew
Bahan-bahan:
ingredients:
500 gr lamb
salt to taste
1 lemongrass, crushed
2 tbsp kecap manis (dark sweet soy sauce)
1 tsp asem
250 ml water
2 tbsp oil
Haluskan:
bumbu:
2 shallots
3 cm laos (galangal)
2 cloves garlic
3 cm ginger
2 red lomboks (large chilies)
Cara membuat:
preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the meat into chunks. Heat in a pan the water and cook the meat for 20 minutes. Heat in a wok the opil and fry the bumbu with the lemongrass and the salt for 2 minutes. Then add the meat and the stock with the kecap and the asem and let it simmer slowly for 45 minutes
- Written by AsianCook
