Recipe: Fried Sambal ati ampela + potato + petai
Ingredients Cooking fried Sambal ati ampela + potato + petai
- 5 pairs of ampelae
- 1 petai board
- 2 potatoes
- ground spices ::
- 6 onions
- 3 garlic
- Turmeric
- Ginger
- Candlenut
- Galangal
- Lemongrass
- 5 curly chilies
- 5 large red chilies (cored)
- extra seasoning ::
- Regards
- Lime leaves
- 2 large red chili seeds and fine slices
- Salt
- Sugar
- Powder broth
- Coconut milk
- Water
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Steps for cooking Fried Sambal ati ampela + potato + petai
- Rinse the gizzard, then boil the soft cheese, when boiling give the bay leaf and salt, then soften the wash and drain
- Peel the cubed potatoes and fry, the remaining oil for frying the gizzard for a while is too dry, peeled and split
- Remaining oil to saute the spices of bay leaves, orange leaves, saute the spices until fragrant
- After that, add the coconut milk and give enough water, cook the boiling water and boil a little thick, then add the gizzard and stir-fried potatoes stir.
- Add sugar, salt, powder stock, if too thick give a little water to cook for a while until the seasoning is absorbed
- Put the chili that has been sliced and petai stir again until the seasoning evenly checks the taste and serve ... ❤️
Good luck with friends and easy to use
Labels:
Fried,
healthy food,
meat,
vagetable
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