Goat Rib Goulash (Gulai Iga Kambing)
Materials :
750 grams of goat ribs, boiled, and cut into pieces
2 whole of cloves
3 cm of cinnamon
2 grains of cardamom
2 pieces of kandis acid
2 stalks of lemongrass, take the white, and crushed
5 pieces of bones removed orange leaves
2 bay of leaves
2 cm crushed galangal
2 cm crushed ginger
1,500 ml of coconut milk
3 1/4 teaspoon of salt
1/4 teaspoon of ground pepper
1/4 teaspoon of sugar
2 tablespoons of oil for sauteing
6 large of red chilies
10 grains of red onion
4 cloves of garlic
1 teaspoon of roasted coriander
1/4 teaspoon of nutmeg
1/4 teaspoon of cumin
2 cm of burned turmeric burned
3 eggs of toasted pecans
Procedure:
- Heat the oil. Saute until fragrant includes the ground spices, cloves, cinnamon, cardamom, kandis acid, lemon grass, lime leaves, bay leaves, galangal, and ginger.
- Add goat ribs. Stir until the color changed.
- Enter the coconut milk, salt, pepper, and sugar. Cook over low heat until thick.
Roasted Shrimp (Pepes Udang)
400 grams of jerbung shrimp (remove the head, and cut off the back)
1 teaspoon of lemon juice
1 teaspoon of salt
1/4 teaspoon of ground pepper
3 stalks of lemongrass (take the white, and slice oblique)
3 large of red chilies (intact, burn, and cut into pieces)
6 red onions (bake, and halve)
3 cloves of garlic (bake, and halve)
3 sprigs of basil leaves
1 tomato (cut into pieces)
Banana leaves for wrapping
Procedure :
- Marinate shrimp with lime juice, salt, and pepper.
- Add lemongrass, red pepper, red onion, garlic, basil, and tomatoes. Stir well. Let stand 15 minutes.
- Wrap with banana leaves. Form into Tum shape.
- Steam in 25 minutes and stay for over medium heat until cooked.
Fish Porridge (Bubur Ikan)
Materials :
100 grams of rice
1 cm of crushed ginger
1 stalk of celery
1 teaspoon of salt
1/8 teaspoon of pepper
1,200 ml chicken of stock
3 cloves of finely chopped garlic
200 grams snapper of fillets (cut into small squares)
1 teaspoon of fish sauce
1/2 teaspoon of salt
1/4 teaspoon of ground pepper
3/4 teaspoon of granulated sugar
1 finely sliced leek
1 tablespoon of water
1 tablespoon of cooking oil for sauteing
Supplementary Materials :
1 stalk of sliced celery
2 tablespoons of fried shallots
2 pieces of hard-boiled eggs (in the split of 2 parts)
Procedure :
- Boil chicken broth, rice, ginger, celery, salt, and pepper, stirring until absorbed and condensed. Remove and set aside.
- Stir the fish, heat the oil. Saute the garlic until fragrant. Add snapper. Stir until it changes color.
- Enter the fish sauce, salt, pepper, sugar, and water. Stir well. Cook until done. Add leeks. Stir well.
- Serve stir porridge with fish.