Method: 1. Cut the chicken into manageable portions (cut at joints or dice breast) 2. Use a pestle and mortar or a food processor to blend the paste. 3. Heat 3 tsp vegetable oil in a pan and add the paste, the chicken, lime kaffir leaves, bay leaves and lemongrass. Stir until fragrant, and then add the water.
Method Prep: Cut the meat into cubes or 'sticks' of about 2 - 3cm. Very finely dice the large onion, or shallots and garlic Fry aromatics: Heat sunflower oil in a Dutch oven, or large pot over medium-high heat. When the oil is hot, add the Brown meat: Add the cut pork belly to the pot with the
knob of fresh ginger (roughly 25g) 2 tablespoons peanut oil (or vegetable oil) 1 kilo of pork meat cut into small pieces. 1/2 teaspoon ground coriander. 1/2 teaspoon ground cumin. 1/2 cup kecap manis (Indonesian sweet soy sauce) 2 tablespoons soy sauce. 2 tablespoons tamarind paste. 1/2 teaspoon freshly ground pepper.
salt and freshly ground black pepper. 1 tsp vegetable oil (peanut oil would be great!) 1 tsp fish sauce. as many bird's eye chillies as you can handle, chopped. 1/4 cup kecap manis, or more. 3-4 calamansi juice or juice from 1 large lime. Method: 1. Marinate your meats in the marinade ingredients.
Do you know that peanut sauce that comes with Indonesian satay? The one that tastes so good you'd dip whatever in it? Well, after months of going to restaurants and ordering anything off the menu that comes with peanut sauce, I finally decided to sign up for a cooking class and learn how to recreate my favorite sauce
In a bowl, mix the garlic, soy sauce, kecap manis, oyster sauce and sambal oelek. Set aside. Fry the chicken in the vegetable oil on a high heat for 5 minutes. Add the shallot, carrot, broccoli and kale to the chicken and stir fry for another 5 minutes.
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indonesian babi kecap recipe
