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- Gado Gado - mixed vegetables with peanutsauce
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- Buntut Kuah Asam Pedas - Oxtail in a spicy and lightly sour sauce
- Kagape kambing - Lamb in creamy sauce
- Sambal Asam Udang - Sambal of shrimps from Aceh / Atjeh
- Danggung Telambun - traditional dish from Aceh
- Coto Makasar - beef in a spicy broth
Gung Fu Shrimp
User Rating: 5 / 5
Ingrediënts:
8 tigers shrimps / gamba's
6 red chillies (rawits)
2 tbsp celery (chopped)
2 tbsp Nam Pla (fish sauce)
2 tbsp lime juice
1 tsp cane Sugar
3 cloves of garlic
1 shallot
frying oil
Preparation:
Clean first the shrimps and remove the black back thread. Cut of the head and tail and mince the shrimp. Heat up a wok and add the oil. Stir fry the mince shrimp and the heads and tail seperatly and have it drain on kitchen paper.
Slice the shallot and the garlicinto thin slices. Chop up the chillies and the celery and mix it together with the nam pla, the sugar, the shallot and the garlic.
Put on aplate the mince shrimps in the middle and garnish it with the heads and tails and the sauce on the side.
©: f.m. wiedenhoff
8 tigers shrimps / gamba's
6 red chillies (rawits)
2 tbsp celery (chopped)
2 tbsp Nam Pla (fish sauce)
2 tbsp lime juice
1 tsp cane Sugar
3 cloves of garlic
1 shallot
frying oil
Preparation:
Clean first the shrimps and remove the black back thread. Cut of the head and tail and mince the shrimp. Heat up a wok and add the oil. Stir fry the mince shrimp and the heads and tail seperatly and have it drain on kitchen paper.
Slice the shallot and the garlicinto thin slices. Chop up the chillies and the celery and mix it together with the nam pla, the sugar, the shallot and the garlic.
Put on aplate the mince shrimps in the middle and garnish it with the heads and tails and the sauce on the side.
©: f.m. wiedenhoff
- Written by AsianCook
