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Kokkie Blanda 1 months ago Pa Nang Gung
very taste! Yumm
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Ole 2 years ago
nice website
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asie 3 years ago
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asd 3 years ago
nice blog keep it up
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Micheal Jordan 3 years ago
Thanks for the info.
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MrGong 4 years ago
I like indonesian food . thank you for a recipe.
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ME 4 years ago
AWESOME! I Like these
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Josta 5 years ago
Zalig Non!
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Robert 5 years ago
lovely recipe, excellent taste
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Pa Lo Khai
cinnamon soup (2pp)

200 ml chicken stock
4 boiled eggs
1 tbsp cinnamon
100 gr tempe
3 cloves garlic
2 peppercorns
1 tsp kecap manis (sweet dark soy sauce)
1 tbps kecap asin (light soy sauce)
1/2 tsp salt
1 tbsp palmsugar
1 sprig coriander

Cut the tempe in thick slices. Heat in a wok the oil and fry the tempe until golden brown. Heat in a pan the stock. Pound or grind the garlic, the coriander and the peppercorns fine. Heat in a wok 1 tbsp oil and fry the paste and add the cinnamon, the kecap manis, the kecap asin, the salt and the palmsugar. The add the peeled eggs and fry it for 1 minute. Add the mixture to the stock. Cut the tempe in bite sized pieces and add it to the soup and let it simmer for 35 minutes.
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