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- Gulai Asin - stewed fish in spicy coconut milk sauce
- Pecak Tempe - fried tempe stewed in spiced coconut milk
- Babi Masak Tomat - stewed pork in a spicy tomato sauce
- Oseng-Oseng Tempe Jamu Tiram - Stir fry of tempe with oyster mushrooms
- Babi Masak Kucai - pork in a seasoned sauce
- Ampela Ayam Peteh - chicken stomachs with peteh
- Ihutilinanga - fried eggplant with spicy sauce
Rendang Jamur - Rendang of mushrooms
User Rating: 5 / 5
Rendang Jamur
Rendang of mushrooms
Bahan-bahan:
Ingredients:
400 gr oyster mushrooms
400 gr mushrooms
500 ml santen cair (thin coconut milk)
150 ml santen asli (thick coconut milk)
2 cm laos
2 sereh / lemongrass, white portion
2 kunyit leaf
2 asam kandis
Haluskan:
Bumbu:
1/2 tablespoons of salt
1 tsp palm sugar
9 red lomboks
6 shallots
4 cloves of garlic
1 cm jahe
2 kemiri/candlenuts
1 tsp ketumbar
Cara Membuat:
preparation:
Cut the oyster mushrooms into strips and halve the mushrooms. Grate de laos. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the santen cair with the bumbu, the laos, the sereh, the kunyit leaf and the asam kandis and bring to the boil. Then add the mushrooms and let the sauce thicken well. Then add the santens asli and cook it all gently until the moisture has evaporated.
Rendang of mushrooms
Bahan-bahan:
Ingredients:
400 gr oyster mushrooms
400 gr mushrooms
500 ml santen cair (thin coconut milk)
150 ml santen asli (thick coconut milk)
2 cm laos
2 sereh / lemongrass, white portion
2 kunyit leaf
2 asam kandis
Haluskan:
Bumbu:
1/2 tablespoons of salt
1 tsp palm sugar
9 red lomboks
6 shallots
4 cloves of garlic
1 cm jahe
2 kemiri/candlenuts
1 tsp ketumbar
Cara Membuat:
preparation:
Cut the oyster mushrooms into strips and halve the mushrooms. Grate de laos. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the santen cair with the bumbu, the laos, the sereh, the kunyit leaf and the asam kandis and bring to the boil. Then add the mushrooms and let the sauce thicken well. Then add the santens asli and cook it all gently until the moisture has evaporated.
- Written by AsianCook
