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- Nasi Goreng Kambing Pedurenan - Fried rice with lamb from Pedurenan
- Gulai Kancah - stewed beef and liver
- Tumis Kacang Lendir - stir fry of okra with oyster sauce
- Rujak (Mi) Juhi - noodles with peanut sauce
- Bidh-Dheng Pokak - Madura Spiced drink from Madura
- Singit - in seasoned coconut milk braised beef from Jepara
- Ayam Pangang Menada - hot and spicy chicken
Gulai Paku - fiddleheads in a herby coconut sauce
User Rating: 5 / 5
Gulai Paku
fiddleheads in a herby coconut sauce
Bahan-bahan:
ingredients:
300 gr fiddleheads
500 ml santen cair (thin coconut milk)
100 gr tiny silver anchovies
1 sereh (lemongrass)
1 cm laos (galangal)
2 asam kandis
15 ruku-ruku leaves
1 kunyit (turmeric) leaf
2 jeruk purut / kaffir lime leaves
2 salam leaves
Haluskan:
bumbu:
6 shallots
3 cloves garlic
4 tbsp santen asli (thick coconut milk)
1 cm kunyit
1 cm jahe (ginger)
1/2 trassi bakar (roasted shrimp paste)
1/2 tsp salt
Cara membuat:
preparation/method:
Pound or grind the ingredients for the bumbu fine into a paste. Heat a wok and add the paste and let it simmer slowly for 6 minutes. Add the santen, the asam kandi, the sereh, the laos, the ruku-ruku, the kunyit leaf, the jeruk purut and the salam leaves and let it simmer slowly for 30 minutes. Add hte fiddleheads and cook the nearly done. Then add the anchovies and let it smmer slowly until done. 
fiddleheads in a herby coconut sauce
Bahan-bahan:
ingredients:
300 gr fiddleheads
500 ml santen cair (thin coconut milk)
100 gr tiny silver anchovies
1 sereh (lemongrass)
1 cm laos (galangal)
2 asam kandis
15 ruku-ruku leaves
1 kunyit (turmeric) leaf
2 jeruk purut / kaffir lime leaves
2 salam leaves
Haluskan:
bumbu:
6 shallots
3 cloves garlic
4 tbsp santen asli (thick coconut milk)
1 cm kunyit
1 cm jahe (ginger)
1/2 trassi bakar (roasted shrimp paste)
1/2 tsp salt
Cara membuat:
preparation/method:
Pound or grind the ingredients for the bumbu fine into a paste. Heat a wok and add the paste and let it simmer slowly for 6 minutes. Add the santen, the asam kandi, the sereh, the laos, the ruku-ruku, the kunyit leaf, the jeruk purut and the salam leaves and let it simmer slowly for 30 minutes. Add hte fiddleheads and cook the nearly done. Then add the anchovies and let it smmer slowly until done.
- Written by AsianCook
