search
last read
- Semur Dadar Teri Polong - Omelet with anchovy and peas in spicy sauce
- Semur Banjarmasin - beef liver in dark sauce with soun
- Tengkleng Klewer - Stew of lamb
- Lelawar Daging - spicy minced meat with coconut
- Kangkung Tumis Cabai Hijau Nan Sedap - kangkung with oyster mushrooms in green pepper sauce
- Cumi Sumbat Pedas - fried spicy seasoned and stuffed squid
- Terong Ebi Bumbu Balado - fried eggplant with ebi in a spicy red sauce
Piendang Kecap Sayur Dan Tahu - vegetables with tahu in sauce

Piendang Kecap Sayur Dan Tahu
vegetables with tahu in sauce
Bahan-bahan:
ingredients:
300 gr kouseband / snakebeans
200 gr sugar snaps
200 gr cabbage
4 red lomboks
4 cloves garlic
200 gr tahu/tofu
2 tsp asem (tamarind)
2 tbsp kecap manis (dark sweet soy sauce)
salt to taste
2 sereh (lemongrass), crushed
3 cm laos (galangal) crushed
3 jeruk purut / kaffir lime leaves
450 ml water
Cara membuat:
preperation/method;
Slice the lomboks lenghtwise and the garlic fine. Cut the tahu into cubes. Heat a skillet and roast the lomboks until they are soft. Slice the cabbage fine and the kouseband into pieces. Heat in a pan the water and add the lomboks, the jeruk purut, the sereh and the laos. Add the kouseband, the sugar snaps, the caabage and the garlic and let it boil slowly for 5 minutes. Then add the asem, the kecap, the salt and the tahu and let it simmer slowly until the tahu is cooked.
vegetables with tahu in sauce
Bahan-bahan:
ingredients:
300 gr kouseband / snakebeans
200 gr sugar snaps
200 gr cabbage
4 red lomboks
4 cloves garlic
200 gr tahu/tofu
2 tsp asem (tamarind)
2 tbsp kecap manis (dark sweet soy sauce)
salt to taste
2 sereh (lemongrass), crushed
3 cm laos (galangal) crushed
3 jeruk purut / kaffir lime leaves
450 ml water
Cara membuat:
preperation/method;
Slice the lomboks lenghtwise and the garlic fine. Cut the tahu into cubes. Heat a skillet and roast the lomboks until they are soft. Slice the cabbage fine and the kouseband into pieces. Heat in a pan the water and add the lomboks, the jeruk purut, the sereh and the laos. Add the kouseband, the sugar snaps, the caabage and the garlic and let it boil slowly for 5 minutes. Then add the asem, the kecap, the salt and the tahu and let it simmer slowly until the tahu is cooked.
- Written by AsianCook