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- Buah Kacang Mekuah - slowly cooked snake beans
- Ayam Asap - spiced smoked chicken
- Pokcoy Tumis Udang - stir fry of shrimp and paksoy
- Laab Neua - spicy meat salad
- Telur Masak Belacan - fried eggs with shrimp paste
- Tumis Bayam Lobak - spinach stir-fry with rettich
- Sayur daun ubi - stewed cassava leaves in spicy coconut milk sauce
Ping Tub Gai - sate of chicken liver
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Ping Tub Gai
sate of chicken liver
Ingredients:
300 gr chicken liver
4 cloves of garlic
2 coriander root
1 tsp black peppercorn
2 tbsp light kecap
1 tsp palmsugar
1 tsp dark kecap
satay sticks
preparation:
Pound or grind the garlic, pepper and coriander root into a paste. Mix this with the kecap, the palmsugar and the livers and let this marinate for at least 10 hours.
Put the the livers on the skewers and roast them slowly over a charcoal fire until done and brown. Serve.
sate of chicken liver
Ingredients:
300 gr chicken liver
4 cloves of garlic
2 coriander root
1 tsp black peppercorn
2 tbsp light kecap
1 tsp palmsugar
1 tsp dark kecap
satay sticks
preparation:
Pound or grind the garlic, pepper and coriander root into a paste. Mix this with the kecap, the palmsugar and the livers and let this marinate for at least 10 hours.
Put the the livers on the skewers and roast them slowly over a charcoal fire until done and brown. Serve.
- Written by AsianCook