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- Satai Bungkus Daun Pisang - sate of fish in banana leaf
- Sate Brutu - Chicken sate/satay
- Babi Kuah Sawi Asin - stewed pork with salted cabbage in broth
- Tumis Mayosi Sawi Asin - stir-fry of bean sprouts and salted cabbage
- Semur Terung - stew of eggplant from Yogyakarta
- Gang Garee Gai
- Babat Gongso - spicy fried beef tripe from Semarang
Telur Puyuh Cah - Quail eggs in spicy sauce
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Telur Puyuh Cah
Quail eggs in spicy sauce
Bahan-bahan:
Ingredients:
25 quail eggs, cooked
3 shallots
5 cloves of garlic
2 sereh / lemongrass
2 salam leaf
3 red lomboks
1 tomato
1 tablespoon kecap manis
2 teaspoon kecap asin
2 tablespoons of saus tomat (see recipe)
2 tablespoons of oyster sauce
2 spring onions
400 ml of water
1 tablespoon of oil
Cara Membuat:
preparation:
Cut the shallots into thin slices, the sereh, the garlic, the lomboks and tomato finely and the spring onions in thin strips.
Heat in a pan the oil and fry the shallots, garlic, sereh and salam for 3 minutes. Add the eggs, de kecaps, the saus tomat, the oyster sauce and the spring onion and mix well. Then pour in the water and bring to the boil slowly. Serve.
Quail eggs in spicy sauce
Bahan-bahan:
Ingredients:
25 quail eggs, cooked
3 shallots
5 cloves of garlic
2 sereh / lemongrass
2 salam leaf
3 red lomboks
1 tomato
1 tablespoon kecap manis
2 teaspoon kecap asin
2 tablespoons of saus tomat (see recipe)
2 tablespoons of oyster sauce
2 spring onions
400 ml of water
1 tablespoon of oil
Cara Membuat:
preparation:
Cut the shallots into thin slices, the sereh, the garlic, the lomboks and tomato finely and the spring onions in thin strips.
Heat in a pan the oil and fry the shallots, garlic, sereh and salam for 3 minutes. Add the eggs, de kecaps, the saus tomat, the oyster sauce and the spring onion and mix well. Then pour in the water and bring to the boil slowly. Serve.
- Written by AsianCook
