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Showing posts with label sea food recipe. Show all posts
Showing posts with label sea food recipe. Show all posts

peria and anchovy fried with egg recipes

peria and anchovy fried with egg

Peria fruit , fruit that is known for it bitter taste . Peria has the Latin name Momordica charantia . The fruit have oval shaped and has freckles on it skin. Peria usually consumed with boiled ( as a salad ) , pan-fried , or be part of a hodgepodge.

There are so much content of vitamins and minerals in Peria fruit with the content of fitokimianya as saponins , flavonoids , polyphenols , cucurbitacin glycosides , momordicin , trichosanat acid , and  charatin . In addition , bitter peria contain fiber , vitamin A , vitamin C , calcium , phosphorus , and iron are very useful for the body .

ingredient peria and achovy fried with egg:
- 500 grm peria thinly sliced
- 250 grm ancovy

seasoing peria and anchovy fried with egg :
- 1 teaspoon salt
- 5 tablespoon vegetable oil
- 5 red chilie, sliced
- 5 green chillie , sliced
- 10 Thai pepper / bird's eye chili pepper
- 2 tablespoon sugar
- 2 egg mix

how to make peria and anchovy fried with egg:
1. coat and squeeze peria with salt until withered. let stand 10 minutes. and clean
2. heat 2 tablespoon vegetable oil. fried peria until coocked. left and dry
3. heat 3 tablespoon vegetable oil. add sugar, salt, peria, ancovy and egg and mix together
4. coocking until coocked. lift and serve

manggo and shirmp salad recipes

manggo and shirmp salad recipes

ingredients shirmp and manggo salad:
- 100grm shirmp, boiled and peeled
- 100grm mango, cut into dice
- 50 grm green paprika
- 50 grm tomato, cut into dice

seasoing manggo and shirmp salad :
- 1 teaspoon, indonesian bay leaf chopped
- 2 teaspoon yoghurt
- 1 teaspoon chilie sauce
- 1 tablespoon tomato sauce

how to make manggo and shirmp salad :
1. mix together yoghurt, chilie sauce, tomato sauce, sugar and salt
2. add salad and shirmp ingerdients
3. serve

lilit satay seafood ( sate lilit )

lilit satay seafood ( sate lilit )

ingredient lilit satay ( sate lilit ) :

- 300grm snapper fish ( ikan kakap )
- 300grm shirmp
- 200ml milk coconut
- 200 grm grated coconut

seasoing lilit satay ( sate lilit ) :

- 2 buah red chillie
- 3 butir Thai pepper / bird's eye chili pepper
- 2 tea spoon salt
- 2 table spoon palm sugar
- 1 tea spoon coriander
- 2 cm galangal

how to make lilit satay ( sate lilit ) :

- cut up snapper fish and shirmp until tender. add grated coconut and mix together
- mashed all seasoning, and mix together it
- spread dough into lemongrass stems
- steam into coocked. and chill
- roasted until change colour
- served


common snakehead satay

common snakehead satay

ingredient common snakedhead satay :
- 500 grm common snakehead ( scientific name : Channa striata ) , cut in topiece and clean and drain

seasoning common snakedhead satay :

- 4 tablespoon honney
- 1 tablespoon tamarind water
- 1 talespoon tomato sauce
- 2 tablespoon soy sauce
- 1/2 tea spoon ginger ( grated )
- 3 tablespoon instant seasoning satay

how to make common snakedhead satay :

- tamarind water, honney , tomato sauce soy sauce, instan seasoning satay and ginger mix together
- coat and soak fish with seasoning until 30 minutes
- oven fish until 40 miutes, and serve

fried shrimp butter

fried shrimp butter
fried shrimp butter

ingredient/seasoning fried shrimp butter :
- 1 1/2 cm ginger ( be shredded )
- 2 garlic ( shredded )
- 1 tbs pepper powder
- 1 tbsp lime juice
- 500 grm tiger shrimp
- 2 tbsp butter

How to make fried shrimp butter :

- gingger, garlic, pepper powder, lime juice and butter mix together
- coat shrimp with seasonings, let stand 1 hour until the spices to infuse
- head butter, fried the shrimp until change colour. lift and drain
- serve with tomato sauce

blood cockle with cayenne pepper

blood cockle with cayenne pepper

igredients blood cockle with cayenne pepper:

- 1 tablespoon vegetable oil for sauteing
- 3 Indonesian bay-leaf/Indonesian laurel ( Syzygium polyanthum )
- 3 tamarindTamarindus indica )
- 1Kg blood cockle
- 20 cayenne pepper
- 100 ml coconut milk
- 100 gr peanut ( peeled, frying and roughly mash )

seasoning mashed:

- 7 red onion
- 2 garlic
- 3 cm ginger
- 3 cm turmeric ( fried without oil )
- 1 lemongrass
- 1/2 tsp salt

how to make blood cockle with cayenne pepper:

1. seasoning mashed sauted until fragrant, add indonesian bay leaf, sugar, tamarind, stir until fragrant
2. add blood cockle, mix together. add cayenne pepper and coconut milk. cook until boiling and coconut milk thickens.
3. add peanut, mix together, and serve.

Squid in Padang Sauce ( Cumi saus padang ) indonesian recipes

Squid in Padang Sauce ( Cumi saus padang ) indonesian recipes


500 g Medium sized squid
1 tbsp Lime juice 
3 Oil for stir frying
1 Turmeric leaf
1 False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka
2 stalks Lemongrass

Blended Spices:
1 tbsp Minced red chilli
2 cloves Garlic
10 Shallots 
1 1/2 cm Ginger

How To:
1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.
2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.
3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.
4. Add false mangosteen and squid. Stir until the squid stiffens.
5. Cook all ingredients until fully cooked and the sauce thickens.
6. Lift and serve immediately.

seafood fried rice ( nasi goreng seafood ) indonesian recipes

seafood fried rice ( nasi goreng seafood ) indonesian recipes

seafood fried rice ( nasi goreng seafood ) indonesian recipes

500 gr of white rice
2 eggs
6 pieces of small shrimp that has been peeled
1 piece of squid ink being discarded, cut into round
1 leek is cut round
2 pieces of red chilli, remove its contents, sliced ​​menyerong
2 tablespoons soy sauce
2 tablespoons tomato sauce
butter to taste

Mashed Seasoning Ingredients:
5 red onions
3 cloves of garlic
1 teaspoon salt
1/2 teaspoon sugar
1cm hard shrimp paste

Garnish :
shrimp crackers


Heat the butter, then add the spices that have been mashed and red pepper, then cook until fragrant.

Add rice, squid and shrimp, then stir to mix.

add soy sauce, tomato sauce stir together perfectly.

Lift and special fried rice ready to serve while warm. add fried onions

garnish :
shrimp crackers

fried Shahe fen with seafood ( kuew tiau goreng seafood ) chinese recipes

fried kuew tiau with seafood ( kuew tiau goreng seafood ) chinese recipes

Shahe fen 300 g wet
3 cloves garlic, finely chopped
2 dried chilies, chopped
1 teaspoon shrimp paste fried, mashed
100 g shrimp, peeled
100 grams of squid, cut
Caisim 3 stalks, cut into pieces
50 g bean sprouts
1 teaspoon sweet soy sauce
2 teaspoons soya sauce
3 tablespoons sambal
1/4 teaspoon salt
1/2 teaspoon ground pepper
50 ml chicken broth
1/2 teaspoon sesame oil
1 egg, beaten off
2 tablespoons oil for sauteing

direction :

Heat oil, saute garlic, dried chili and shrimp paste until fragrant. Set aside on the edge of the pan.

Add shrimp, squid and fishcake. Stir until changes color. Enter caisim and bean sprouts. Saute until wilted.

Enter sweet soy sauce, soya sauce, salt, and pepper. Stir well.

Pour the chicken broth, cook until absorbed. ADD Shahe fen, stir well. Punch a hole through the middle, add egg. Stir until cooked.

Add green onion and sesame oil. Stir well. Remove and serve.

mix vegetable in tamarind ala padang ( sayur asam padang ) indonesian recipes

mix vegetable in tamarind ala palembang ( sayur asam palembang )

mix vegetable in tamarind ala palembang ( sayur asam palembang ) indonesian recipe mix vegetable in tamarind are recipe derived from palembang sumatra, in indonesian called sayur asam palembang.

ingredients :
350 grams giant shrimp
750 ml of water
1 stalk lemongrass, white part, crushed
1 tbsp tamarind water
2 pieces of red pepper, cut into pieces
100 g pineapple, cut into pieces
150 grams of cucumber, potongpotong
4 long beans, cut into 4 cm
1 leek, cut into pieces
15 basil leaves

seasoning mashed:
1/2 cm galangal
1 cm ginger
4 red onions
2 cloves of garlic
11/2 cm turmeric
11/2 tsp salt
1/2 tsp sugar

3/4 tsp roasted shrimp paste

direction :

1. Boiled shrimp, water, lemongrass and seasoning until shrimp change color.

2. ADD chilli, pineapple, cucumber, green beans and leeks, bring to a boil.

3. Add tamarind water and basil leaves, stir and simmer for a while. Lift.

4. Serve


padang crab sauce ( kepiting saus padang ) indonesia recipes

padang crab sauce ( kepiting saus padang ) indonesia recipes

padang crab sauce ingredients:
2 large crabs
Cooking oil to taste
5 cm ginger, crushed
1 red tomatoes, cut into pieces
3 tbsp oyster sauce
2 tbsp tomato sauce
2 tablespoons chili sauce
150 ml of water / broth
1 teaspoon pepper
1 tsp sugar
1/2 tsp salt
2-3 tablespoons rice flour, dissolved in a little water

finely crushed seasoning:
5 spring onions
3 cloves of garlic
5 pieces of curly red chili
5 pieces of red chili
3 cm turmeric, grilled
3 eggs pecans, toasted


1. Clean the crabs, cut into pieces. Crab fried in hot oil until cooked. Or it could be boiled until cooked. Remove and drain.

2. Heat 4 tablespoons cooking oil, saute ground spices, ginger, and tomatoes until fragrant.

3. Add oyster sauce, tomato sauce, chili sauce, water / broth, pepper, sugar and rice flour solution. Cook until sauce thickens.

4. Enter the crabs, mix with seasoning. Lift and serve.


fried fish with potato salad ( ikan goreng dengan salad kentang )

fried fish with potato salad ( ikan goreng dengan salad kentang ) recipes

5 boneless tuna fish (other fish may be substituted)
2 eggs
4/5 cups bread flakes
potato salad
400 g boiled potatoes, diced
1 cauliflower, boiled and cut into medium
8 snow peas, cut in half
Salad Dressing
3 tablespoons mayonnaise
1 tsp honey
5 tsp sour cream
½ tsp lemon Flavor
1 tsp chopped garlic

How to make:
Mix all salad dressing ingredients and set aside
Mix the cauliflower, potatoes and peas.
Combine the sauce and the vegetables and place in refrigerator for 15 minutes.
Season the fish fillets with salt and pepper.
Coat the fish with egg, then roll over the bread flake.
Melt the margarine in a pan or Teflon top and enter the fish until browned.
Dry the fish oil in order to keep krispi.
Serve fish with potato salad.

squid soy sauce ala aceh ( cumi masak aceh )

In this post I'm going to share a bit of soy sauce Cook Squid Recipe Typical of Aceh that need to be tested by culinary enthusiasts. Well, this one squid dishes are very delicious dish when eaten with white rice was warm. squid soy sauce ala aceh is very delicious dishes according to the authors. The taste is sweet and savory and chewy in the mouth of the squid mixed and have a taste of its own. Are you curious about this seafood?. Take it easy, soon I give ingredients and recipes, and procedures in making

squid soy sauce ala aceh ( cumi masak aceh ) recipe

squid soy sauce ala aceh ( cumi masak aceh ) ingredients:
- Medium sized squid, 5 pieces, discard the contents and head
- Minced beef, 250 grams
- Wheat bread / panir, 50 grams
- Chicken eggs, 1 egg
- Green onion, 1 stalk, thinly sliced
- Onions, 1/2 fruit, finely chopped

 Sauce Ingredients:
- Water, 400ml
- Sweet soy sauce, 2 tablespoons
- Cayenne pepper red, 7 pieces
- Cloves, 2 eggs
- Nutmeg powder, 1/2 teaspoon
- Salt, to taste
- Fried onion, to taste
- Cooking oil, 2 tablespoons

Seasoning mashed:
- red onion, 4 items
- Garlic, 2 cloves
- 2 hazelnut
- Coriander, 1/2 teaspoon, toasted
- Pepper powder, 1/2 teaspoon

How to make squid soy sauce ala aceh ( cumi masak aceh ):

First - first Clean squid, discard husk, set aside. Combine beef, bread crumbs / panir, eggs, scallions, onions, salt and pepper. Stir well. Insert the meat mixture into the squid, squid hook ends with a toothpick. Repeat until exhausted squid. Heat the steamer pot, put the contents of squid and squid skewers the entire surface with a toothpick. Steamed squid contents until cooked, remove and discard the teeth puncture. Let cool and slice-slice squid, cut to taste. Heat oil, saute ground spices until fragrant. Pour water, add soy sauce, cayenne pepper, cloves, nutmeg and salt. Cook until boiling. Enter the squid, cook briefly about 3 minutes. Lift. Serve while still warm.

A little tip for cooking squid:
Do not be so long if cooked squid and use a large fire, because squid will harden and not rubbery anymore.

shrimp tofu soup ( sup udang tahu )

shrimp tofu soup ( sup udang tahu ) recipes:

shrimp tofu soup ( sup udang tahu ) ingredients
150 grams of shrimp, the tail is left, cut back
1 pack of tofu
3 pieces of mushroom, soaked, cut into pieces
25 grams glass noodles
2 stalks lemongrass, sliced ​​oblique
5 pieces of orange leaves,
2 leeks, cut into 1 cm
50 grams of corn, cut in 1 cm
1 block of chicken broth
2 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon sugar
1,500 ml of water

shrimp tofu soup ( sup udang tahu ) seasoning
6 cloves garlic, fried
1 tablespoon dried shrimp, roasted
2 cm turmeric, burned

How to Make shrimp tofu soup ( sup udang tahu )
Boil water, spices, lemon grass and lime leaves to boiling.
Enter putren mushroom and corn. Stir well.
Add shrimp, tofu, chicken broth, salt, and pepper. Cook until done.

broccoli oyster sauce ( brokoli saus tiram )

Making this dish is very easy. Prepare all the ingredients of vegetables including broccoli and stir-fry over medium heat and quickly, so that it still feels fresh vegetables. Good luck.
broccoli oyster sauce ( brokoli saus tiram ) ingredient:
300 grams of broccoli
2 pieces of squid, cleaned, split wide, slices-slices, cut into pieces
100 grams of fresh shitake mushrooms, cut into 4 parts
2 cloves garlic, roughly chopped
1/2 onion, sliced ​​length
2 tablespoons oyster sauce
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
150 ml of water
1 teaspoon cornstarch and 1 teaspoon of water, dissolve
1 tablespoon oil, for sauteing

How to make broccoli oyster sauce ( brokoli saus tiram ):
Heat the oil. Saute garlic and onions until fragrant. Enter the squid. Stir until changes color.
Add the mushrooms. Stir well. Insert the oyster sauce, salt, pepper, sugar. Stir well.
Enter broccoli. Stir until half wilted.
Pour water. Cook until done. Thicken with cornstarch solution. Stir well.

Hot-hot flush to the top of the broccoli.

Aceh Noodles (mie aceh)

Mie Aceh is a spicy noodle dish typical of Aceh in Indonesia. Thick yellow noodles with slices of beef, mutton or seafood (shrimp and squid) are presented in a kind of soup is savory and spicy curry. Mie Aceh is available in two types, Mie Aceh Goreng (fried and dried) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with chips, chunks of red onion, cucumber, and lime.

Aceh Noodles (mie aceh) recipe

Mie Aceh/ Aceh Noodles ingredients:
400 grams of wet noodles / yellow
750 ml beef broth
150 grams of shrimp wet, wipe, discard skin.
150 grams of mutton / beef, diced
1 tomato, diced
4 cloves garlic, thinly sliced​​.
3 spring onions, thinly sliced​​.
60 grams of bean sprouts, siangi, exhaust tail.
100 grams of cabbage, thinly sliced​​.
1 tsp vinegar
2 tablespoons soy sauce
1 leek, finely sliced​​.
Sledri 1 tbsp, finely sliced​​.
2 tsp salt.
3 tbsp cooking oil meal.

Mie Aceh/Aceh Noodles  spices:
5 pieces of red onion.
3 cloves of garlic.
4 pieces of red chili, seeded.
Sdmbubuk turmeric ½.
4 grains of cardamom.
1 teaspoon cumin, toasted.
1 tsp pepper grain.

Mie Aceh garnish:
Shrimp Crackers / Crackers Chips.
Pickled cucumber.

How to Make Mie Aceh/Aceh Noodles :
Saute sliced ​​onion, sliced ​​garlic and ground spices until fragrant.
Enter mutton / beef, stir and cook until it changes color.
Then add the shrimp and tomatoes and stir well.
Add the stock, sledri, chives, salt and vinegar.
Cook until the meat cooked and reduced water while stirring occasionally.
Enter the cabbage and bean sprouts and stir well.
Then add the noodles and soy sauce.
Stir until all ingredients are cooked evenly and tercamppur. Lift.
Serve hot with pickled cucumber and fried chips.

aceh crab noodle ( mie kepiting aceh )

Mie Aceh is really a hot and spicy noodle bowl, area of expertise connected with Acehnese men and women in Indonesia. The dense yellow noodle along with pieces connected with ground beef, goat various meats as well as fish and shellfish is supported in wealthy along with hot and spicy curry-like soup. Mie Aceh comes in a couple of variants; Mie Aceh Goreng (fried along with dry) along with Mie Aceh Kuah (soupy). Generally spread along with fried shallot, along with supported along with emping, pieces connected with shallots, cucumber, along with lime scale.

Recipe Mie Kepiting Aceh

aceh crab noodle ingredient:

500 g shanghai noodle
1000 mL handmade fish and shellfish broth (can be tried intended for clam juice)
one hundred and fifty g medium-sized shrimps, peeled along with deveined, maintain the butt whole
1 dungeness crab (1 kg as well as only two lbs)
100 g (1 cup) bean sprouts
100 g (1 cup) shredded cabbage
only two shallots, carefully cut
only two tablespoons kecap manis
1 medium tomato, diced
only two stalks Oriental oatmeal, marauded along with split up straight into a couple of areas
1 eco-friendly red onion, carefully cut
1 teaspoon curry natural powder
seasalt along with ground whitened pepper for you to tastes
3 tablespoons preparing fat

Spices or herbs to be ground as well as pounded aceh crab noodle:
5 shallots (double in the volume if your shallots tend to be small)
only two tablespoons garlic cloves ginger substance
8 long crimson cayenne pepper*
3 chicken little brown eyes chilies*
some cm long turmeric, peeled
8 eco-friendly cardamom pods
1/4 teaspoon poppy seed products
1 teaspons cumin, toasted
1/2 teaspoon aniseed (adas manis), toasted
only two teaspoons coriander, toasted

melinjo (Gnetum gnemon) crackers
cucumber acar (cucumber pickle)
pieces connected with leprous lime/nasnaran mandarin (jeruk sambal), key lime scale as well as calamansi (jeruk kesturi)

Techniquesn make aceh crab noodle:
1. Clean along with cut this crab straight into items. Save this eco-friendly along with delicious stuff.

only two. Using a mortar along with pestle as well as meals processor, pound/grind this herbs.

3. Heat up your wok along with create preparing fat. Awaken fry shallot pieces along with the piquancy substance soon you can easily odor the odor.

some. Create this crab along with 300 mL (1/2 cup) connected with fish and shellfish broth. Start a rapid blend. Protect this wok having its cover for just two units rely the length of your crab items. Keep on mixing approximately only two units as well as till just about all crab items turned crimson.

5. Carry this crab out from the wok. Create shrimp for the wok; blend. Create this eco-friendly along with delicious stuff on the shell along with blend nicely.

6. Create the rest of the fish and shellfish broth, the 50 % component of Oriental oatmeal marauded, eco-friendly onions, curry natural powder, groud whitened pepper along with seasalt. Awaken.

7. Create noodle, kecap manis, tomato, cabbage, along with bean sprouts. Combine.

8. Place this crab returning to this noodle mixture. Mix others connected with Oriental oatmeal marauded. Drop again ahead of portion.

9. Shift for the denture. Mix along with fried shallot. Serve along with acar timun, melinjo crackers along with pieces connected with lime scale. Take even though it’s nevertheless sizzling. Don’t ignore for you to squash this lime scale in excess of.

Ikan Ceng Cuan (Braised Ginger Fish)

500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod
key lime/lime/calamansi (I used calamansi) for removing the fishy smell
a small amount of salt
5 shallots (use 3 if you have the bigger size of shallot), thinly sliced
5 cloves garlic, thinly sliced
4 centimeter ginger root, scrapped and julienned
3 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons tauco (fermented soy beans)
1 teaspoons ground white pepper
2 red cayenne peppers, roughly chopped
1 teaspoon raw canesugar (if you need it)
2 teaspoon salt (if you need it)
2-3 tablespoon cooking oil
200 mL water

Angle Cut of Red Cayenne Peppers

1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.
2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.
3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.
4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.
5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.
6. Remove from heat. Plate the fish and sauce.


sweet and sour chicken shrimp ( Ayam Udang Asam Manis )

I admit shrimp is my favorite food for the shrimp protein and nutrition are very many that make up the human brain intelligence, shrimp is favored by a lot of Japanese people but people in Japan consume shrimp will cook it but they do not eat them because they directly shrimp in the body there are many proteins and vitamins if we eat raw or uncooked shrimp, this time I will share the recipe for the shrimp and chicken processing to produce delicious cuisine and tasty, let's get straight to the refrigerator to prepare the materials needed for make Chicken Sweet & Sour Shrimp.

1 chicken breast, mashed
150 grams of shrimp, puree
50 grams of corn starch
1 egg
1 tsp salt and 1/2 tsp pepper
2 tsp all-purpose seasoning chicken flavor
3 cloves garlic, finely chopped, sautéed
1 pineapple, cut according to taste
100 grams of peas
Cooking oil to taste

250 ml orange juice sweet
3 tbsp tomato sauce
3 cm ginger, crushed
1 tbsp sugar
1 tbsp vinegar
1 tablespoon cornstarch, dissolved in a little water

how to cook:
1. Shrimp chicken balls: Mix chicken and shrimp, stir well. Add to
sago flour, eggs, salt, pepper, and seasoning versatile chicken flavor,
stir well. Add garlic stir, stir.
2. Heat the oil, take a spoonful of batter-spoon, form balls and fry
until golden brown, remove and set aside.
3. Sauce: Mix orange juice with tomato sauce, ginger, sugar, vinegar and cook,
bring to a boil. After boiling, Thicken with cornstarch solution and cook until
thickens, add the pineapple, carrots, and peas, cook briefly,
4. Prepare the dish, place the chicken shrimp balls, pour the sauce and filling. Serve

For: 6 people

black pepper crab

- Shelled crab / egg / super 2 heads -
- Flour 1 tablespoon cornstarch, dissolved in a little water -
- 2 liters of water -
- Cooking oil 2 tbsp -

- 4 cloves garlic, thinly sliced ​​-
- 4 grains of red onion, thinly sliced ​​-
- 1 piece Onions, thinly sliced ​​-
- Onion 1 stalk leek, cut into 1 cm -
- Pepper / 1-2 tsp black pepper, mashed smooth / rough -
- Soy sauce 2 tbsp -
- 1 tbsp oyster sauce -
- Salt to taste -
- Granulated sugar 1/2 tsp -

How to make:
1. Heat oil and saute onion, garlic and onions until fragrant.
2. Enter other spice, and cook until all ingredients cooked. Pour water, cook over high heat until the water shrink by half. Enter the crab. Cook until IAR shrink.
3. Pour the cornstarch solution and cook until thick. Lift.
4. Serve.
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