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- Pindang Tetel - beef soup from Probolinggo
- Bebek Bumbu Rujak - fried and roasted spiced duck
- Sambal Goang - raw sambal from Sunda
- Be Sampi Membase Bali - spiced braised beef in coconut milk
- Som Tam Mia Noi - spicy cucumber salad
- Yam Neua Yaang - a spicy Thai beef salad
- Brokoli Tumis Udang - stir-fry of broccoli with shrimp/prawns
Pud Makua Yow - stir-fry eggplant with basil and chili
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Pud Makua Yow
stir-fry eggplant with basil and chili
Ingredients:
2 red lomboks
2 thin eggplant
2 tbsp fish sauce
4 cloves of garlic
1 tbsp palm sugar
1 bunch of kemangi
1 tbsp oil
225 ml of water
Preparation:
Cut the lomboks into strips and finely chop the garlic. Cut the aubergine into pieces.
Heat the oil in a pan and fry the garlic and lomboks for 2 minutes. Then add the eggplant and mix well.
Then add the water and close the pan for 6 minutes and until the aubergine is done.
Then add the fish sauce and the palmsugar and mix well. Then add the kemangi and mix well. Serve.
stir-fry eggplant with basil and chili
Ingredients:
2 red lomboks
2 thin eggplant
2 tbsp fish sauce
4 cloves of garlic
1 tbsp palm sugar
1 bunch of kemangi
1 tbsp oil
225 ml of water
Preparation:
Cut the lomboks into strips and finely chop the garlic. Cut the aubergine into pieces.
Heat the oil in a pan and fry the garlic and lomboks for 2 minutes. Then add the eggplant and mix well.
Then add the water and close the pan for 6 minutes and until the aubergine is done.
Then add the fish sauce and the palmsugar and mix well. Then add the kemangi and mix well. Serve.
- Written by AsianCook