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- Rawon Jawa Timur - black beef soup from East Java
- Krupuk Udang - prawn crackers
- Tang Cu Pai Gu - 糖醋排骨 - sweet and sour spare ribs
- Udang kuah nanas - large shrimp/prawns with pineapple
- Bihun Goreng Kare - fried mihun with curry and choisam
- Balado Kentang Teri Cabai Hijau - baked potatoes with anchovies and green pepper
- Tumis Kapri Jagung Putren - stir-fry of mixed vegetables
Sayur Gule Buncis - snake beans with spare ribs
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Sayur Gule Buncis
snake beans with spare ribs
Bahan-bahan:
ingredients:
750 gr spare ribs
500 gr snakebeans
500 ml santen asli (thick coconut milk)
2 tbsp rice flour
4 cloves garlic
4 shallots
2 tsp jinten (cumin)
1 tsp ketumbar (coriander)
3 cm kunyit (curcuma)
2 salam leaves
1 sereh (lemongrass)
750 ml water
Cara membuat:
preperation/method:
Slice the snakebeans into pieces. Cut the shallots and the garlic into thin slices. Pound or grind the ketumbar, the jinten and the kunyit fine into a paste. Heat in a pan the water and add the ribs and cook them for 5 minutes. Remove the ribs and let them drain on kitchen paper. Add the snake beans and cook them for 4 minutes and remove them.
Heat in a wok half of the santen and add the salam, the sereh, the garlic, the shallots, the paste and the ribs and let is simmer slowly for 10 minutes. Add the snake bean and the remaining santen and let it simmer slowly until the ribs and beans are cooked. Add a little stock if needed. 
snake beans with spare ribs
Bahan-bahan:
ingredients:
750 gr spare ribs
500 gr snakebeans
500 ml santen asli (thick coconut milk)
2 tbsp rice flour
4 cloves garlic
4 shallots
2 tsp jinten (cumin)
1 tsp ketumbar (coriander)
3 cm kunyit (curcuma)
2 salam leaves
1 sereh (lemongrass)
750 ml water
Cara membuat:
preperation/method:
Slice the snakebeans into pieces. Cut the shallots and the garlic into thin slices. Pound or grind the ketumbar, the jinten and the kunyit fine into a paste. Heat in a pan the water and add the ribs and cook them for 5 minutes. Remove the ribs and let them drain on kitchen paper. Add the snake beans and cook them for 4 minutes and remove them.
Heat in a wok half of the santen and add the salam, the sereh, the garlic, the shallots, the paste and the ribs and let is simmer slowly for 10 minutes. Add the snake bean and the remaining santen and let it simmer slowly until the ribs and beans are cooked. Add a little stock if needed.
- Written by AsianCook
