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- Sate Hati Bumbu Gulai - spicy satay from beef liver
- Gulai Sapi Lemak - beef stewed in spicy coconut milk
- Terung Goreng Sauce Santan - fried eggplant with coconut milk from the Moluccas
- Ayam satay Ponorogo - grilled chicken pieces with kecap
- Moo Pat Prik Thai Dam - sliced pork with black pepper
- Gulai Balak - beef stew
- Cipera - seasoned chicken in sauce
Mu Pad Prik Gak Dang - pork curry (2pp)
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Mu Pad Prik Gak Dang
pork curry (2pp)
Ingredients:
125 gr pork
4 tbsp red curry paste
200 ml coconut milk
100 ml water
60 gr kouseband / long green beans
1 thai green aubergine (round shape)
1 tbsp oil
1 tbsp nam pla (fish sauce)
1 tsp palmsugar
1 tsp salt
preperation/method:
Cut the meat in bit sized pieces. Cut the aubergine and the kouseband in small pieces. Heat in a wok the oil and stir-fry the meat for 2 minutes. Heat in een wok 100ml coconut milk and stir in the curry paste. Add the pork and let it cook until the pork is done. Then add the remaining ingredients and let it simmer slowly until the vegetables are cooked then serve. 
pork curry (2pp)
Ingredients:
125 gr pork
4 tbsp red curry paste
200 ml coconut milk
100 ml water
60 gr kouseband / long green beans
1 thai green aubergine (round shape)
1 tbsp oil
1 tbsp nam pla (fish sauce)
1 tsp palmsugar
1 tsp salt
preperation/method:
Cut the meat in bit sized pieces. Cut the aubergine and the kouseband in small pieces. Heat in a wok the oil and stir-fry the meat for 2 minutes. Heat in een wok 100ml coconut milk and stir in the curry paste. Add the pork and let it cook until the pork is done. Then add the remaining ingredients and let it simmer slowly until the vegetables are cooked then serve.
- Written by AsianCook
