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- Masam Padiah - lamb curry with bamboe shoots
- Plecing Bayam - Spinach with a spicy tomato sauce
- Oseng Kangkung Daging Giling - kangkung stir fry with minced meat
- Ayam Tuturaga - fragant chicken curry dish
- Ayam Panggang Kecap - chicken in sweet/sour kecapsauce
- Pallu Camba Makassar - chicken stew from Makassar
- Gurami Semur - spicy stewed gouramis
Gulai Bagar - lamb in a poppy seed curry

Gulai Bagar
lamb in a poppy seed curry
Bahan-bahan:
ingredients:
1000 gr lamb
10 shallots
5 cloves garlic
1 sereh (lemongrass)
500 ml santen cair (thin coconut milk)
250 ml santen asli (thick cocunt milk)
2 asam gelugor (garcinia)
salt to taste
2 tbsp oil
Haluskan:
bumbu:
1 tbsp ketumbar (coriander)
1/2 tsp jinten (cumin)
1/2 tsp aniseed
3 cm cinnamon
3 cloves
1/4 nutmeg
1 tsp peppercorn
2 tbsp white poppy seed
9 red lomboks
5 cm jahe (ginger)
3 cm kunyit (turmeric)
1 cm laos (galangal)
Cara membuat:
preperation/method:
Cut the meat into chuncks. Slice the shallots and the garlic fine. Bruise the sereh. Roast in a dry skillet the ketumbar, the jinten, the aniseed, the cinnamon, the cloves, the peppercorns and the poppyseed. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the shallots and the garlic in 3 minutes golden brown. Add the sereh and the bumbu and fry it for 1 minute. Add the meat and fry it brown Add the santen cair and the asam gelugor and let it cook slowly until the meat is half done. Add the santen asli and let it simmer slowly until the meat is cooked and the sauce has thickened. Mix in the salt and serve.
lamb in a poppy seed curry
Bahan-bahan:
ingredients:
1000 gr lamb
10 shallots
5 cloves garlic
1 sereh (lemongrass)
500 ml santen cair (thin coconut milk)
250 ml santen asli (thick cocunt milk)
2 asam gelugor (garcinia)
salt to taste
2 tbsp oil
Haluskan:
bumbu:
1 tbsp ketumbar (coriander)
1/2 tsp jinten (cumin)
1/2 tsp aniseed
3 cm cinnamon
3 cloves
1/4 nutmeg
1 tsp peppercorn
2 tbsp white poppy seed
9 red lomboks
5 cm jahe (ginger)
3 cm kunyit (turmeric)
1 cm laos (galangal)
Cara membuat:
preperation/method:
Cut the meat into chuncks. Slice the shallots and the garlic fine. Bruise the sereh. Roast in a dry skillet the ketumbar, the jinten, the aniseed, the cinnamon, the cloves, the peppercorns and the poppyseed. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the shallots and the garlic in 3 minutes golden brown. Add the sereh and the bumbu and fry it for 1 minute. Add the meat and fry it brown Add the santen cair and the asam gelugor and let it cook slowly until the meat is half done. Add the santen asli and let it simmer slowly until the meat is cooked and the sauce has thickened. Mix in the salt and serve.
- Written by AsianCook