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- Sepat Banang - fried fish with prawns from Sumbawa
- Ikan goreng pandan - grilled spiced fish in pandan leaf
- Hong Shao Shi Zi Tou - Red Braised Lion's Head - meatballs
- sate banjar - spicy chicken satay
- Gegodogan - spicy beef stew
- Rayuan Pulau Kelapa - Lamb kebabs with cocos
- Tempe Penyet Sambal Petis - spicy fried tempeh with sambal petis
Soto Udang - creamy soup with shrimps

Soto Udang
creamy soup with shrimps
Bahan-Bahan:
ingredients:
400 gr shrimp
1 salam leaf
1 serai / sereh / lemongrass, white part
2 jeruk purut leaves
2 tsp salt
1/2 tsp pepper
1/2 tsp palm sugar
5 tbsp kecap manis
500 ml coconut milk (from 1 coconut)
750 ml of water
1 spring onion
3 tbsp oil
Haluskan:
bumbu:
5 shallots
5 cloves of garlic
1/2 tsp ketumbar
3 cm kunyit
1 cm jahe
2 cm lengkuas / galangal / laos
Cara membuat:
preparation:
Clean the shrimp. Pound or grind the ingredients for the bumbu into a paste. Cut the spring onions into pieces.
In a pan, heat the oil and fry the bumbu together with the salam, the jeruk purut and the serai for 5 minutes. Then add the shrimp and fry until they change color.
Then add the coconut milk, water, kecap, salt, pepper and palm sugar and bring it to the boil while stirring. Serve.
creamy soup with shrimps
Bahan-Bahan:
ingredients:
400 gr shrimp
1 salam leaf
1 serai / sereh / lemongrass, white part
2 jeruk purut leaves
2 tsp salt
1/2 tsp pepper
1/2 tsp palm sugar
5 tbsp kecap manis
500 ml coconut milk (from 1 coconut)
750 ml of water
1 spring onion
3 tbsp oil
Haluskan:
bumbu:
5 shallots
5 cloves of garlic
1/2 tsp ketumbar
3 cm kunyit
1 cm jahe
2 cm lengkuas / galangal / laos
Cara membuat:
preparation:
Clean the shrimp. Pound or grind the ingredients for the bumbu into a paste. Cut the spring onions into pieces.
In a pan, heat the oil and fry the bumbu together with the salam, the jeruk purut and the serai for 5 minutes. Then add the shrimp and fry until they change color.
Then add the coconut milk, water, kecap, salt, pepper and palm sugar and bring it to the boil while stirring. Serve.
- Written by AsianCook