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- Malbi - stew of beef from Palembang
- Ayam Kuah Kuning - chicken stewed in spicy coconut milk
- King Xin Cai with garlic - Stirfry of kangkung with garlic
- Ase Daging - braised spiced beef
- Gaeng Khiao Wan Gai - creamy chicken curry with vegetables
- Pallu Mara - spicy yellow tamarind fish
- Tumis Tempe Cabai Gendot - sautéed tempe with chili pepper
Asem Kemamah Atjeh - sambal made of dried fish
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Asem Kemamah Atjeh
sambal made of dried fish
Bahan-bahan:
ingredients:
150 gr dried fish / bakkeljouw
3 tsp asem / tamarind
4 tbsp water
125 ml santen asli (thick coconut milk)
salt to taste
3 tbsp oil
Haluskan:
bumbu:
5 red lomboks (large chilies)
5 cloves garlic
6 shallots
1 tbsp palmsugar
Cara membuat:
preperation/method:
Popund or grind the ingredients for the bumbu into a paste. Pound or grind the fish fine. Mix the asem with the water. Heat in a wok the oil and fry the bumbu for 3 minutes. Then add the fish and fry it for 2 minutes. Add the asemwater, the salt and the santen and let it simmer slowly until nearly all liquids have evaporated.
sambal made of dried fish
Bahan-bahan:
ingredients:
150 gr dried fish / bakkeljouw
3 tsp asem / tamarind
4 tbsp water
125 ml santen asli (thick coconut milk)
salt to taste
3 tbsp oil
Haluskan:
bumbu:
5 red lomboks (large chilies)
5 cloves garlic
6 shallots
1 tbsp palmsugar
Cara membuat:
preperation/method:
Popund or grind the ingredients for the bumbu into a paste. Pound or grind the fish fine. Mix the asem with the water. Heat in a wok the oil and fry the bumbu for 3 minutes. Then add the fish and fry it for 2 minutes. Add the asemwater, the salt and the santen and let it simmer slowly until nearly all liquids have evaporated.
- Written by AsianCook
