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- Pindang Cuwe Asam Pedas - fried tuna in a spicy sauce
- Sayur daun papaya dan pakis - cooked papaya leaves and fern tops
- Sambal Buncis - sambal of green beans
- Kacepit mandi - steamed cassava with palm sugar from Palembang
- Tumis Baby Buncis - stir fry of haricot verts with bakso
- Gorengan Kambing Betawi - stew of lamb from Jakarta
- Sateh Bistik Kelapa - beef satay with coconut
Kambing Masak Tung Po - spicy stewed lamb

Kambing Masak Tung Po
spicy stewed lamb
Bahan-bahan:
ingredients:
250 gr lamb
100 gr potato
100 gr carrot
3 shallots
2 cloves of garlic
2 cm jahe
2 tbsp kecap asin
1 tbsp palm sugar
1 tsp five spice powder (see recipe)
1/2 - 1 tsp pepper
300ml water
oil
Cara membuat:
preparation:
Cut the meat into cubes. Cut the potato and the carrot into cubes. Cut the shallots into slices and the garlic finely.
Heat in a pan 10 tbsp oil and fry the meat until brown, then remove from the pan and set aside. Then add the potato and carrot to the oil and fry until brown and done and set aside.
Then add the meat, shallots, garlic, jahe, kecap, palm sugar, five spice powder, pepper and water and cook the meat over low heat for 2 hours until done.
Then add the potato and carrot and let it simmer for another 5 minutes. Serve.
spicy stewed lamb
Bahan-bahan:
ingredients:
250 gr lamb
100 gr potato
100 gr carrot
3 shallots
2 cloves of garlic
2 cm jahe
2 tbsp kecap asin
1 tbsp palm sugar
1 tsp five spice powder (see recipe)
1/2 - 1 tsp pepper
300ml water
oil
Cara membuat:
preparation:
Cut the meat into cubes. Cut the potato and the carrot into cubes. Cut the shallots into slices and the garlic finely.
Heat in a pan 10 tbsp oil and fry the meat until brown, then remove from the pan and set aside. Then add the potato and carrot to the oil and fry until brown and done and set aside.
Then add the meat, shallots, garlic, jahe, kecap, palm sugar, five spice powder, pepper and water and cook the meat over low heat for 2 hours until done.
Then add the potato and carrot and let it simmer for another 5 minutes. Serve.
- Written by AsianCook