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- Ikan Kacang - fish in peanut sauce
- Daging Jamur - beef with a mushroom sauce
- Ayam Goreng Mentega Special - special fried chicken
- Rica Kacang Panjang Jamur Tiram - spicy beans with oyster mushrooms
- Tumis Terong
- Tumis Sawi Putih Bumbu Ebi - stir-fry of Chinese cabbage with chives
- Kinca Durian / Kintja Durian - sticky rice ball with a cocos-durian sauce
Gulai Taoco Nangka Muda - in coconut milk stewed nangka with taoco

Gulai Taoco Nangka Muda
in coconut milk stewed nangka with taoco
Bahan-Bahan:
ingredients:
300 gr young nangka / jackfruit
125 gr beef (brisket)
8 tbsp taoco
5 snake beans
100 gr melinjo leaf
1000 ml coconut milk (of 1/2 coconut)
6 red rawits
1 kunyit leaf
1 serai / sereh / lemongrass, white part
3 jeruk purut leaves
1 asam kandis
1/2 tsp salt
1 tsp palm sugar
2 tbsp oil
Haluskan:
bumbu:
5 red cabai keriting (curly cayenne pepper)
1 red lombok
7 shallots
4 cloves of garlic
3 kemiri nuts, roasted
1 cm jahe
2 cm kunyit, roasted
Cara membuat:
preparation:
Cut the nangka and the meat into cubes. Cut the garter into pieces of 3 cm. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the serai, the taoco, the asam kandis and the kunyit leaf for 6 minutes.
Then add the meat and fry until it changes colour. Then add the coconut milk and bring to the boil.
Then add the nangka and cook it until done. Then add the snake beans, the melinjo, the rawits, the palmsugar and the salt and cook it until done. Serve.
in coconut milk stewed nangka with taoco
Bahan-Bahan:
ingredients:
300 gr young nangka / jackfruit
125 gr beef (brisket)
8 tbsp taoco
5 snake beans
100 gr melinjo leaf
1000 ml coconut milk (of 1/2 coconut)
6 red rawits
1 kunyit leaf
1 serai / sereh / lemongrass, white part
3 jeruk purut leaves
1 asam kandis
1/2 tsp salt
1 tsp palm sugar
2 tbsp oil
Haluskan:
bumbu:
5 red cabai keriting (curly cayenne pepper)
1 red lombok
7 shallots
4 cloves of garlic
3 kemiri nuts, roasted
1 cm jahe
2 cm kunyit, roasted
Cara membuat:
preparation:
Cut the nangka and the meat into cubes. Cut the garter into pieces of 3 cm. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the serai, the taoco, the asam kandis and the kunyit leaf for 6 minutes.
Then add the meat and fry until it changes colour. Then add the coconut milk and bring to the boil.
Then add the nangka and cook it until done. Then add the snake beans, the melinjo, the rawits, the palmsugar and the salt and cook it until done. Serve.
- Written by AsianCook