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- Kelia hati - curry liver with potatoes from Jambi
- Tongseng Kambing Yogyakarta - spicy stewed lamb
Sambal Bengkwang - spicy relish with jicame or water chesnuts
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Sambal Bengkwang
spicy relish with jicame or water chesnuts
Bahan-bahan:
ingredients:
1 small bengkwang (jicame/yam bean) or 12 water chestnuts
3 red rawits
3 cloves garlic
1/2 tsp trasi bakar (roasted shrimp paste)
1/2 tsp salt
1-2 tbsp lime juice
Taburan:
garnish:
2 sprigs kemangi
Cara membuat:
preperation/method:
Cut the bengkwang fine. Deseed the rawits and slice it fine. Pound or grind half of the rawits, the garlic, the salt and the limen juice into a paste. Mix the paste with the bengkwang and the rawits. Chop the kemangi and sprinkle it on top and serve.
spicy relish with jicame or water chesnuts
Bahan-bahan:
ingredients:
1 small bengkwang (jicame/yam bean) or 12 water chestnuts
3 red rawits
3 cloves garlic
1/2 tsp trasi bakar (roasted shrimp paste)
1/2 tsp salt
1-2 tbsp lime juice
Taburan:
garnish:
2 sprigs kemangi
Cara membuat:
preperation/method:
Cut the bengkwang fine. Deseed the rawits and slice it fine. Pound or grind half of the rawits, the garlic, the salt and the limen juice into a paste. Mix the paste with the bengkwang and the rawits. Chop the kemangi and sprinkle it on top and serve.
- Written by AsianCook
