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- Tumis Tahu Petai - fried tofu with peteh beans
- Tahu Jangan Lombok - Spicy stewed tahu/tofu
- Bakso Mercon - spicy meatballs
- Hu Mu Palo - sliced pigs ears
- Sayur kembang tahu segar - vegetable soup with cauliflower and tofu
- Lombok Kethok - Spicy beef with peppers
- Sayur asem Palembang - vegetable and prawns in a sauce from Palembang
Daging Belacan - spicy light sour meat soup
User Rating: 5 / 5
Daging Belacan
spicy light sour meat soup
Bahan-bahan;
ingredients:
2000 ml water
1000 gr beef
1 tbsp kecap manis
2 tsp asem (tamarind)
1 tsp salt
3 red lomboks (large chilies)
2 spring onions
3 tbsp oil
Haluskan:
bumbu:
6 shallots
3 cloves garlic
1 tsp trasi bakar (roasted shrimp paste)
2 tbsp palmsugar
Cara membuat:
preperation/method:
Cut the meat into cubes and slice the shallots fine. Deseed the lomboks and slice them into strips and the spring onions into pieces. Pound or grind the ingredients for the bumbu into a paste. Heat the water in a pan and add the meat. Cook it for 15 minutes. Remove the meat and sieve the stock.
Heat in a wok the oil and fry the meat for 3 minutes and remove it. Add the remaining oil and fry the bumbu for 3 minutes. Add the meat and the kecap and fry it for 3 minutes. Then add the asme, the salt and the stock and let it cook slowly for 15 minutes. Mix in the rawits and the spring onion and serve. 
spicy light sour meat soup
Bahan-bahan;
ingredients:
2000 ml water
1000 gr beef
1 tbsp kecap manis
2 tsp asem (tamarind)
1 tsp salt
3 red lomboks (large chilies)
2 spring onions
3 tbsp oil
Haluskan:
bumbu:
6 shallots
3 cloves garlic
1 tsp trasi bakar (roasted shrimp paste)
2 tbsp palmsugar
Cara membuat:
preperation/method:
Cut the meat into cubes and slice the shallots fine. Deseed the lomboks and slice them into strips and the spring onions into pieces. Pound or grind the ingredients for the bumbu into a paste. Heat the water in a pan and add the meat. Cook it for 15 minutes. Remove the meat and sieve the stock.
Heat in a wok the oil and fry the meat for 3 minutes and remove it. Add the remaining oil and fry the bumbu for 3 minutes. Add the meat and the kecap and fry it for 3 minutes. Then add the asme, the salt and the stock and let it cook slowly for 15 minutes. Mix in the rawits and the spring onion and serve.
- Written by AsianCook
