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- Daging Age 2 - beef with coconut
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- Ayam masak paprika - Fried chicken with bell pepper
- Kuping babi kecap - Fried pigsear in kecap sauce
- Angeun Lada - Beef with bamboo in a spicy sauce
- Sayap Ayam panggang bumbu Paniki - very hearty spiced grilled chicken
- Tahu Tumis Kecap - fried tahu/tofu in spicy kecap sauce
Sayur Lodeh Bandung - vegetables with meat and shrimps
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Sayur Lodeh Bandung
vegetables with meat and shrimps
Bahan-bahan:
ingredients:
1500 ml beefstock
250 gr pork meat
5 shallots
2 cloves garlic
1 tsp asem / tamarind
1/2 white cabbage
150 gr beansprouts
100 gr shrimps
250 gr longbeans
10 carrots
2 salam leaves
3 cm kencur (bitterroot)
225 ml coconut milk
salt to taste
pepper to taste
2 tbsp oil
Cara membuat:
preperation/method:
Cut the meat in cubes, the shallots and the garlic fine and the cabbage into strips. Cut the carrots into thin slices. Cut the longbeans into 3 cm long pieces.
Add the stock into a pan with the meat, the kencur and the salam and boil it slowly for 1 hour. Heat in a wok the oil and fry the shallots, the garlic and the shrimps for 3 minutes and add it to the stock together with the vegetables and the salt and pepper. Add the asem and the coconut milk and let it simmer slowly until done. Add the beansprouts at the very latest. 
vegetables with meat and shrimps
Bahan-bahan:
ingredients:
1500 ml beefstock
250 gr pork meat
5 shallots
2 cloves garlic
1 tsp asem / tamarind
1/2 white cabbage
150 gr beansprouts
100 gr shrimps
250 gr longbeans
10 carrots
2 salam leaves
3 cm kencur (bitterroot)
225 ml coconut milk
salt to taste
pepper to taste
2 tbsp oil
Cara membuat:
preperation/method:
Cut the meat in cubes, the shallots and the garlic fine and the cabbage into strips. Cut the carrots into thin slices. Cut the longbeans into 3 cm long pieces.
Add the stock into a pan with the meat, the kencur and the salam and boil it slowly for 1 hour. Heat in a wok the oil and fry the shallots, the garlic and the shrimps for 3 minutes and add it to the stock together with the vegetables and the salt and pepper. Add the asem and the coconut milk and let it simmer slowly until done. Add the beansprouts at the very latest.
- Written by AsianCook
