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Sayur asem Palembang
vegetable and prawns in a sauce from Palembang

300g prawns
2 stalks lemongrass
2 red chilies, seeded
75 pineapple
4 kacang panjang / snakebeans
50 g cucumber
1 red tomato
2 spring onions
2 tbsp asemwater
2 sprigs kemangi
1500 ml water
5 shallots
3 cloves garlic
1 cm kunyit
1 cm galangal
1/2 tsp shrimp paste
1 cm jahe
2 tsp salt
1/2 tsp palm sugar
Cara membuat:
Cut the chilies into pieces, the pineapple into thin strips, the beans into pieces of 3 cm and the cucumber into slices. Cut the tomatoes into wedges and spring onion into 2 cm pieces. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the water with the bumbu and lemongrass. Add the chilies, pineapple, beans, tomato and spring onion and simmer for 5 minutes. Add the shrimp, the asemwater and kemangi and cook until tender.
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