search
last read
- Babi Assam - Pork in tamarind sauce
- Sambal lado merah - sambal petai beans with dried fish
- Sambal Tempe Mercon - very spicy fried tempe
- Guay Tiaw - noodle soup with chicken and pork meat
- Jagung Goreng - fried corn with meat and bull pepper
- Tumis Ayam Jamur Jahe - Fried chicken with mushrooms and ginger
- Ayam Penyet - Fried chicken with sambal
Gangan Ikan Kelik/lele - catfish and cassave soup
User Rating: 3 / 5
Gangan Ikan Kelik/lele
catfish and cassave soup
Bahan-bahan:
ingredients:
500 gr ikan lele (catfish)
500 gr cassava
100 ml water
2 salam leaves
1 tbsp asem (tamarind)
100 ml water
1 tsp palmsugar
1/2 tsp salt
Haluskan:
bumbu:
3 shallots
3 kemiri (candlenuts)
3 cloves garlic
3 cm jahe (ginger)
2 cm laos (galangal)
3 cm kunyit (turmeric)
5 red rawits
1 tsp shrimp paste
1 sereh (lemongrass, white part only)
Cara membuat:
preparation/method:
clean the fish and cut it into pieces. Slice the cassava into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Mix the asem with the water (100ml)
Heat in a pan the water and add the bumbu, the asemwater, the salam and the cassava. Add the fish, the palmsugar and the salt and let it simmer slowly until the fish and the cassava are cooked. Serve. 
catfish and cassave soup
Bahan-bahan:
ingredients:
500 gr ikan lele (catfish)
500 gr cassava
100 ml water
2 salam leaves
1 tbsp asem (tamarind)
100 ml water
1 tsp palmsugar
1/2 tsp salt
Haluskan:
bumbu:
3 shallots
3 kemiri (candlenuts)
3 cloves garlic
3 cm jahe (ginger)
2 cm laos (galangal)
3 cm kunyit (turmeric)
5 red rawits
1 tsp shrimp paste
1 sereh (lemongrass, white part only)
Cara membuat:
preparation/method:
clean the fish and cut it into pieces. Slice the cassava into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Mix the asem with the water (100ml)
Heat in a pan the water and add the bumbu, the asemwater, the salam and the cassava. Add the fish, the palmsugar and the salt and let it simmer slowly until the fish and the cassava are cooked. Serve.
- Written by AsianCook
