COMBRO

This favorite snack is made from red beans cake which is put inside grated spicy casava. The taste is spicy and hot, and best served while it's hot with tea or coffee...

FILLING INGREDIENTS:

150 g fermented red beans cake, cut into dice, roasted

10 bird's eye chillies

1 clove garlic

2 cm kencur roots

3/4 tsp salt

1 tsp sugar

SKIN INGREDIENTS:

1 kg casava, peeled, grated

1 stem spring onion, thinly sliced

8 shallots

6 cloves garlic

1 tsp white pepper

1 tsp coriander

1 1/2 tbsp salt

oil to fry

HOW TO MAKE:

For Filing:

- Grind all the filling ingredients in a mortar, add roasted red beans cake, crush a little bit and mix them well.

For Skin :

1. Grind all ingredients in a mortar, and add grated casava. Mix well.

2. Take spicy grated casava, make dough into balls, flattened.

3. Put the filling in the middle, and remake it in balls.

4. Pour the oil into a wok, fry the dough balls until golden brown, drain, ready to serve..

COMRO

Comro alias oncom di jero (oncom di dalam) terbuat dari singkong parut yang sudah diberi bumbu. Kemudian, dibentuk lonjong dengan memberi sambal oncom di dalamnya.

BAHAN ISI:

150 gr oncom, potong-potong, goreng

10 buah cabai rawit merah

1 siung bawang putih

2 cm kencur

3/4 sdt garam

1 sdt gula putih

BAHAN DAN BUMBU KULIT:

1 kg singkong, parut

1 batang daun bawang, iris halus

8 siung bawang merah

6 siung bawang putih

1 sdt merica

1 sdt ketumbar

1 1/2 sdm garam

minyak secukupnya, untuk menggoreng

CARA MEMBUAT:

ISI:

1. Haluskan cabai rawit, bawang putih, kencur, garam, dan gula putih.

2. Tambahkan oncom goreng, haluskan. Aduk hingga tercampur rata. Sisihkan.

KULIT:

1. Haluskan bawang merah, bawang putih, merica, ketumbar, dan garam.

2. Campur bumbu yang dihaluskan dengan singkong parut dan daun bawang. Aduk rata.

3. Ambil adonan singkong secukupnya, pipihkan.

4. Beri adonan isi, bentuk lonjong. Lakukan hingga adonan habis.

5. Goreng dalam minyak yang banyak dan panas hingga kuning kecoklatan.

6. Angkat, tiriskan. Sajikan dalam keadaan hangat.

POTATO PATTIES - PERKEDEL KENTANG

Serve 4-6
Cooking time : 40 minutes

perkedel kentang - potato patties

INGREDIENTS:
150 g potatoes
400 ml water to boil
100 g ground beef
1 tsp fried shallots
1/2 tsp ground white pepper
1/8 tsp ground nutmeg
1 tsp salt
1 egg
250 ml oil

HOW TO MAKE:
1. Boil the potatoes in a pot for about 25 minutes. While the potatoes still warm, peel them and mashed with a fork.
2. Add ground beef, fried shallots, ground white pepper, ground nutmeg, salt and yellow egg. Mis them well.
3. Shape the potatoes mix into a small ball, press a little to make thinner shape, soak in a white egg and fried until golden brown. Remove and place them in a plate. Ready to serve.

TIPS:
To make a good fried shallots, you have to thinly sliced the shallots, and fried them in a wok with a low heat and stir slowly and regularly until golden brown.

PERKEDEL KENTANG

BAHAN:
150 g kentang 400 ml air untuk merebus 100 g daging cincang 1 sdt bawang goreng 1/2 sdt merica halus 1/8 sdt pala halus 1 sdt garam 1 butir putih telur 250 ml minyak goreng

CARA MEMBUAT:
1. Rebus kentang sampai matang dan empuk selama 25 menit. Kupas kulitnya selagi panas dan haluskan dengan garpu. 2. Campur kentang dengan daging cincang, bawang goreng, merica, pala. 3. Buat bulatan-bulatan dan pipihkan, celupkan kedalam putih telur, lalu goreng hingga kuning kecoklatan.

TIPS:
Membuat bawang goreng: iris tipis bawang merah lalu goreng dengan api kecil sambil terus diaduk agar warna kecoklatannya merata, dan segera angkat supaya tidak hangus.

CLEAR SPINACH SOUP

Serve: 4-6
Cooking time: 20 minutes

spinach clear soup

INGREDIENTS:
600 ml water
2 fresh corns, washed and roundly cut into 8
1 bunch of spinach, wash, trim only leaves and young stems
1 chayote, peeled, cut into cubes
1 carrot, peeled, cut into 2-3 cm (optional)
2 shallots, thinly sliced
1 tsp salt
1 tsp sugar
3 cm chinese keys

HOW TO MAKE:
1. Boil the water in a pot, cook the slices corn until soft ( about 15 minutes).
2. Add chayote, carrots, shallots, salt, sugar and chinese keys. Let them boiled.
3. After all the ingredients cooked, add spinach and let it cook for 1 minutes. Remove and place in a bowl. Ready to serve.

TIPS:

• When picking a good corn, always pick with the fresh leaves corn with tight and evenly size kernels. The kernels should be not to soft or to hard when we press them.
• Cook this clear spinach soup right before serving. Should not be reheat it because it will lose the mineral and even will produce unfavorable mineral to your body.

SAYUR BENING BAYAM

BAHAN:
600 ml air
2 bonggol jagung, bersihkan, potong bulat jadi 8
1 ikat bayam, cuci, petik daun dan tangkainya yang muda
1 buah labu siam
1 buah wortel
2 bawang merah, iris tipis
1 sdt garam
1 sdt gula pasir
3 cm temu kunci

CARA MEMBUAT:
1. Didihkan air, masak jagung sampai matang (15 menit).
2. Masukkan labu siam, wortel, bawang, garam, gula, dan temu kunci. Biarkan mendidih sebentar. 3. Setelah semua matang, terakhir masukkan bayam, masak sebentar (1 menit), dan angkat segera. Pindahkan ke mangkuk dan siap disajikan.

TIPS:

• Memilih jagung: pilihlah jagung dengan daun yang masih segar. Butirannya tersusun rapat, dengan ukuran besar yang sama. Bila ditekan tidak terlalu lembek dan tidak terlalu keras.
• Masaklah sayur bening bayam pada saat dekat dengan waktu makan. Sebaiknya jangan memanaskan kembali sayur bayam, karena akan kehilangan zat gizi, bahkan akan mengeluarkan zat yang merugikan kesehatan.

STIR-FRY GLASS NOODLE WITH GREEN CHILIES - ASE CABE HEJO

ase cabe hejo

INGREDIENTS:
100 g glass noodle, soak in warm water for 15 minutes, drained
250 g green chilies, sliced diagonally
200 ml water
3 tbsp oil to fry
2 tbsp sweet soy sauce
1 tsp salt or to taste
1 tsp sugar or to taste

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
1/2 tsp ground white pepper
3 candlenuts, roasted

HOW TO MAKE:
1. Heat oil in a wok over medium heat, add the ground ingredients and fry until fragrant.
Pour some water and let it boil.
2. Add green chilies and the remaining ingredients, keep cooking until water reduced and thickened.
3.Add glass noodles to the wok, stir slowly and let it dry. Remove from the wok and place into a serving
bowl.

TIPS:
You can add the chicken fillet to this stir-fry glass noodles. The chicken fillet (cut into cubes) should be added before pouring the water. Let the chicken changing the color, and after that continue as the following instructions.



ASE CABE HEJO

BAHAN:
100 gr soun, rendam dengan air hangat 15 menit, tiriskan
250 gr cabai hijau, diiris serong
200 ml air
3 sdm, untuk menumis
2 sdm kecap manis
1 sdt garam, atau sesuai selera
1 sdt gula pasir, atau sesuai selera

BUMBU:
5 siung bawang merah
4 siung bawang putih
1/2 sdt merica bubuk
3 butir kemiri, sangrai

CARA MEMBUAT:
1. Haluskan bawang merah, bawang putih, merica dan kemiri, lalu tumis hingga harum. Tambahkan air, biarkan mendidih.
2. Masukkan cabai hijau dan bumbu lainnya, biarkan hingga air tinggal setengahnya.
3. Masukkan soun, aduk-aduk, dan biarkan hingga air habis, angkat dan sajikan.

TIPS:
Memasak ase cabe hejo bisa divariasikan dengan potongan daging ayam. Daging ayam (potong dadu) ini dimasukkan setelah bumbu ditumis. Setelah daging ayam berubah warna, masukkan air. Tahapan berikutnya sama dengan yang di atas.

BEEF JERKY WITH SPICY GRATED COCONUT - SERUNDENG GEPUK

serundeng gepuk

INGREDIENTS:
500 g sirloin beef, sliced about 1 cm thickness

INGREDIENTS TO GRIND:
6 cloves garlic, sliced
5 shallots, sliced
1 tsp whole corriander
1 tbsp palm sugar, sliced
1tsp salt
500 g water

SPICY GRATED COCONUT INGREDIENTS:
1/2 coconut fruit, peeled, grated
100 g galangal, peeled, grated
4 cloves garlic
4 shallots
3 tbsp palm sugar, sliced
1 tsp salt
3 salam bay leaves
3 tbsp oil

HOW TO MAKE:
1. Bring water to a pot, boiled sirloin beef with a pinch of salt and crushed galangal until tender. Drain, and slice the beef about 1 cm thickness. Crushed with a pestle to widen the shape, set aside.
2. Grind shallots, garlic and coriander in a mortar, and fry them in a wok with oil until fragrant. Add water, and let it boiled.
3. Pour sliced palm sugar to a wok together with sugar and salt. Keep cooking until dry and all ingredients absorbed to the beef. Fry the spicy sliced beef in a wok until golden brown, drain and set aside.
4. Roasted all the spicy grated coconut ingredients in a wok until golden brown, and add the fried beef into it, stir slowly and mix well. Remove and ready to serve.

SERUNDENG GEPUK

BAHAN:
500 g daging sapi

BUMBU DAGING:

6 siung bawang putih
5 siung bawang merah
1 sdt ketumbar
1 sdm irisan gula merah
1 sdt garam
500 ml air

BAHAN SERUNDENG:
1/2 butir kelapa, parut
100 g lengkuas, parut
4 siung bawang merah
4 siung bawang putih
3 sdm irisan gula merah
1 sdt garam
3 lembar daun salam
3 sdm minyak goreng

CARA MEMBUAT:
1. Rebus daging sapi hingga empuk, angkat, tiriskan. Iris daging sapi dengan ketebalan 1 cm, memarkan hingga melebar, sisihkan.
2. Haluskan bawang merah, bawang putih, dan ketumbar, lalu tumis hingga harum. Masukkan air, biarkan mendidih.
3. Masukkan irisan daging, gula dan garam. Biarkan hingga air habis dan bumbu meresap, angkat. Goreng daging hingga kecoklatan, angkat, sisihkan.
4. Sangrai semua bahan serundeng hingga berwarna kuning kecoklatan, angkat, dan gerus (jangan terlalu halus).
5. Panaskan minyak, lalu masukkan serundeng tadi, aduk-aduk hingga berwarna coklat tua.
6. Masukkan gepuk yang sudah digoreng, aduk-aduk, angkat dan sajikan.

FRIED GURAME FISH IN TURMERIC GRAVY - PESMOL GURAME

INGREDIENTS:
1 gurame fish (about 500 g)
2 tbsp kaffir lime juice
1/2 tsp salt
1 carrots, peeled, cut into matchsticks
1 cucumber, cut in half, discard the seeds, and cut into matchsticks
8 whole bird's eye chilies
200 ml water
oil to fry
3 cm galangal, peeled and crushed
3 salam bay leaves
1 lemongrass, cut the stem,crushed
2 tbsp sugar

INGREDIENTS TO GRIND:

5 shallots
4 cloves garlics
2 cm turmeric, peeled and sliced
3 cm ginger, peeled, sliced
4 candlenuts, roasted
1/2 tsp salt

HOW TO MAKE:
1. Rub the gurame fish with kaffir lime juice and salt, let it for 30 minutes, set aside.
2. Heat the oil in a wok, place the gurame fish and fry it until golden brown, drain, set aside.
3. Put 2 tbsp oil in a wok, fry all the ground ingredients with salam bay leaves, lemongrass, and galangal until fragrant.
4. Pour some water in a wok, and let it boiled. Add carrots, bird's eye chilies, salt and sugar, continue cooking until half done.
5. Add cucumber, and keep cooking until the sauce reduced and thickened. Remove from the heat. 6. Place the fried gurame fish in a plate, and pour the sauce on top of it. Ready to serve.



PESMOL GURAME

BAHAN:
1 ekor ikan gurame (500 g)
2 sdm air jeruk nipis
1/2 sdt garam
1 buah wortel, kupas dan potong korek api
1 buah mentimun, buang bijinya, potong korek api
8 buah cabai rawit,dibiarkan utuh
200 ml air
3 cm lengkuas, kupas, memarkan
3 lembar daun salam
1 batang serai, memarkan
2 sdm gula pasir

BAHAN YANG DIHALUSKAN:

5 siung bawang merah
4 siung bawang putih
2 cm kunyit, kupas, iris
3 cm jahe, kupas, iris
3 buah kemiri, sangrai
1/2 sdt garam

CARA MEMBUAT:
1. Lumuri ikan gurame dengan air jeruk nipis dan garam, biarkan selama 30 menit.
2. Goreng ikan gurame hingga kuning kecoklatan, angkat, tiriskan.
3. Tumis bumbu yang sudah dihaluskan dengan 2 sdm minyak goreng bersama daun salam, serai, dan lengkuas hingga harum.
4. Tambahkan air, biarkan mendidih. Masukkan wortel, cabai rawit,gula dan garam, masak hingga setengah matang. Masukkan mentimun, biarkan hingga kuah agak mengental, angkat.5. Tata ikan gurame di atas piring saji, lalu siram secara merata dengan kuah bumbu kuning. Sajikan.

TAMARIND WITH MIX VEGETABLES SOUP - SAYUR ASAM

This tamarind with mix vegetables soup is the basic sundanese soup that you can find it in almost every sundanese dishes, including the mix sundanese rice (nasi timbel) which is served with fried chicken, tempe, tofu, tuna salted fish, fresh vegetables and dried shrimp chili paste.

INGREDIENTS:
50 g melinjo leaves
100 g melinjo fruit
1 chayote, peeled, cut into cubes
100 g long green beans, cut into 2 cm
150 g young jackfruit,cut into cubes
100 g fresh red beans
100 g fresh peanuts
2 corns, cut into 3 cm
1.5 liters water
5 shallots, thinly sliced
4 cloves garlic, thinly sliced
1/2 tsp dried shrimp paste, roasted
5 cm young tamarind
3 salam bay leaves
3 cm galangal, peeled, crushed
1 tsp salt
1 tbsp sugar

HOW TO MAKE:
1. Place 1.5 liters of water in a pot, boil until bubbling and add young jackfruit, red beans, peanuts and the spices ingredients until half tender.
2. Put the rest of ingredients to the pot (excluding melinjo leaves), and continue cooking until all the vegetables become soft and tender.
3. At the last minute, add melinjo leaves, and stir well. Remove from the heat, and ready to serve.


SAYUR ASAM
Sayur asam adalah sayur andalan dalam masakan sunda. Biasanya selalu disajikan dengan apapun masakan lainya. Khusus untuk nasi timbel, sayur asam adalah salah satu masakan utama dalam penyajiannya selain tentunya ayam goreng, tempe-tahu goreng, ikan jambal goreng, lalapan dan sambal terasi.

BAHAN:
50 g daun melinjo, disiangi
100 g buah melinjo
1 buah labu siam, kupas, potong dadu
100 g kacang panjang, potong 2 cm
150 g nangka muda, potong dadu
100 g kacang tanah, kupas
100 g kacang merah
2 buah jagung manis, potong 3 cm
1.5 liter air
5 siung bawang merah, iris tipis
4 siung bawang putih, iris tipis
½ sdt terasi bakar
5 cm asam jawa muda
3 lembar daun salam
3 cm lengkuas, kupas, memarkan
1 sdt garam
1 sdm gula pasir

CARA MEMBUAT:
1. Rebus air hingga mendidih, masukkan melinjo, nangka muda, kacang tanah dan bumbu. Masak hingga setengah matang.
2. Masukkan bahan lainnya (kecuali daun melinjo, masak hingga semua bahan matang.
3. Terakhir, masukkan daun melinjo, aduk hingga layu. Angkat dan sajikan.

BEEF CLEAR SOUP - SOTO BANDUNG

In cold weather like we have in Bandung, it’s really great ambiance to have this Bandung beef clear soup for dinner with addition fried emping, sweet soy sauce and bird’s eye chili paste, and of course… don’t forget hot steam white rice.

INGREDIENTS:
250 g brisket beef
1 radish, thinly sliced and blanced for 2-3 minutes
75 g soy beans, soak in warm water for 10 minutes, drained, roasted
2 liters water
4 cloves garlics, ground
¼ tsp ground white pepper
1 stalk lemongrass, crushed
3 cm ginger, peeled, crushed
2 salam bay leaves
1 tsp salt
1 spring onion, thinly sliced
1 stalk Chinese celery, thinly sliced

HOW TO MAKE:
1. Place 2 liters of water in a pot, boil the beef with lemongrass, a pinch of salt, crushed ginger, and salam bay leaves until the beef is tender ( water reduce to 1 liter), drain, cut into cubes, set aside.
2. Strain off the beef stock and re-boil it in adding ground garlics, ground white pepper and salt.
3. Put the cubes sized beef into a pot and let it boiled until the taste is achieved. Remove from the heat.
4. Place sliced radish into a bowl, add the clear soup and the beef, add fried shallots on top together with sliced Chinese celery and roasted soy beans. Serve immediately.

TIPS:
If you prefer a hot and spicy soup, you can add chili sauce from steamed 10 bird’s eye chili with a pinch of salt and adding a little bit of beef stock (or warm water. Crushed them together and place in a small bowl.

SOTO BANDUNG
Menyantap soto bandung ini biasanya dilengkapi dengan emping goreng , kecap manis, sambal cabe rawit dan nasi hangat.

BAHAN:
250 g daging sapi
1 buah lobak, diiris tipis, rebus 2-3 menit
75 g kacang kedelai, rendam dengan air panas, tiriskan, sangrai
2 liter air
4 siung bawang putih, haluskan
¼ sdt merica halus
1 batang serai, memarkan
3 cm jahe, kupas, memarkan
2 lembar daun salam
1 sdt garam
1 batang daun bawang, iris tipis
2 batang seledri, iris tipis

CARA MEMBUAT:
1. Rebus daging sapi bersama serai, jahe, dan daun salam hingga empuk (air tersisa 1 liter), angkat, tiriskan. Potong daging berbentuk dadu, sisihkan.
2. Didihkan kembali air bekas rebusan daging (air kaldu), tambahkan bawang putih, merica halus, dan garam.
3. Masukkan kembali daging sapi yang sudah dipotong, biarkan mendidih kembali, angkat.
4. Letakkan lobak di dalam mangkuk saji, tambahkan kuah dan dagingnya, taburkan bawang goreng, daun bawang, irisan seledri,, dan kacang kedelai. Sajikan.

TIPS:
Bagi yang suka cita rasa pedas, bias menambahkan sambal yang terbuat dari 10 buah cabai rawit yang direbus, ditambah sedikit garam, dihaluskan dan diberi air hangat sedikit supaya sedikit encer.

STIR-FRY MIX RED PIE SOY BEANS AND LEUNCA PEAS

This red pie soy beans and leunca peas is easy to make and use very typical sundanese (west java Indonesia) dish. Its soft flavor red pie mix with crunchy leunca peas will be served best with hot steam white rice and raw vegetables, such as cucumber, pea-sized eggplant and cabbage.

INGREDIENTS:
200 g fresh red pie soy beans, sliced and roasted
150 g leunca peas
1 bunch lemon basil leaves
1 sping onion, cut into 1 cm
300 ml water

INGREDIENTS TO GRIND:
5 shallots
7 cloves garlic
3 cm cutchery
5 red hot chilies
5 bird’s eye chilies

ADDITIONAL INGREDIENTS:
10 bird’s eye chilies
3 salam leaves
4 cm galangal, crushed
2 lemongrass, crushed
1 tsp salt
1 tbsp sugar

HOW TO MAKE:
1. Crush the red pie soy beans in a mortar and peste over the ground ingredients.
2. Heat the oil in a wok, fry mix red pie soy beans and ground ingredient until fragrance.
3. Add salam leaves, galangal, lemongrass in a wok, stir and mix well.
4. Pour water, and let it boiled.
5. Add leunca peas, spring onion, and the remaining ingredients until thickened and reduced.
6. At the last minutes, add lemon basil leaves, stir for 1-2 minutes, remove and place in a bowl. Ready to serve.









ULUKUTEK LEUNCA

Ulukutek leunca lebih cocok dimakan dengan lalapan mentah, seperti mentimun, terung bulat dan kol.

BAHAN:
200 g oncom, iris tebal, goreng tanpa minyak
150 g leunca
1 ikat kemangi, ambil daunnya
1 batang daun bawang, diiris 1 cm
300 ml air

BUMBU YANG DIHALUSKAN:
5 siung bawang merah
7 siung bawang putih
3 cm kencur
5 buah cabai merah keriting
5 buah cabai rawit

BUMBU PELENGKAP:
10 buah cabe rawit merah, dibiarkan utuh
3 lembar daun salam
4 cm lengkuas, dimemarkan
2 batang serai, dimemarkan
1 sdt garam
1 sdm gula pasir

CARA MEMBUAT:
1. Tumbuk oncom secara kasar di dalam cobek yang berisi bumbu.
2. Tumis campuran bumbu dan oncom hingga harum dan matang.
3. Masukkan daun salam, lengkuas dan serai, aduk-aduk.
4. Tambahkan air, biarkan hingga mendidih.
5. Masukkan leunca, daun bawang dan bumbu lainnya, biarkan hingga air habis.Tambahkan kemangi, aduk hingga layu, angkat, dan sajikan.

RED BEANS SPICY SOUP - ANGEUN KACANG BEUREUM

This red beans spicy soup will serve best with hot steam white rice, fried bandeng fish,and dried shrimp chili paste.

INGREDIENTS:

250 g red beans

200 g brisket meat, cut into cubes

1 liter water

4 cloves garlic, sliced

½ tsp tamarind

½ tsp dried shrimp paste, roasted

½ salt

1 tbsp palm sugar, sliced

2 cm galangal, sliced

2 salam leaves

1 tomato, diced into cubes

1 spring onion, cut into 2 cm

HOW TO MAKE:

1. Pour 1 liter of water in a pot. Boil red beans until half tender.
2. Add all the ingredients except tomato and spring onion, and let it cook over low heat until red beans became tender and soup thickened.
3. Add spring onions and tomato at the last minute, remove from the heat. Place in a bowl and serve immediately.

TIPS:

It’s better to keep the soup from boiling red bean and meat for tastier and thicker red bean spicy soup.

ANGEUN KACANG BEUREUM

Sayur kacang merah ini amat lezat bila disajikan dengan nasi hangat, ikan bandeng, dan sambal terasi.

BAHAN:

250 gram kacang merah
200 g daging semur, potong dadu

1 liter air

4 siung bawang merah, diiris
½ sdt asam jawa
½ sdt terasi, dibakar
½ sdt garam
1 sdm irisan gula merah
2 cm lengkuas, diiris
2 lembar daun salam
1 tomat, potong dadu
1 batang daun bawang, diiris 2 cm

CARA MEMBUAT:
1. Rebus kacang merah dan daging semur hingga setengah matang.
2. Masukkan semua bumbu kecuali tomat dan daun bawang, lalu rebus lagi hingga kacang merah empuk dan bumbu meresap.
3. Terakhir masukan daun bawang dan tomat. Angkat, sajikan dalam mangkuk

TIP:

Air rebusan kacang merah dan daging sebaiknya tidak dibuang agar kuah yang dihasilkan lebih kental dan berbumbu, sehingga lebih gurih.

STIR-FRIED TUNA SALTED FISH WITH SPROUT – TUMIS JAMBAL TOGE

One of the favorite dish in sundanese is stir fried tuna salted fish with soy bean sprout or tumis jambal toge. It’s easy to make, fast and has mix vegetables and salted fish. This dish is served best with steam white rice and fried tempe in a nice and cool place.

INGREDIENTS:
75 g tuna salted fish
150 g soy beans sprout
1 carrots, peeled and cut in matchsticks
3 spring onions, cut into 2 cm long
150 ml water
Oil for frying
5 shallots, sliced
6 cloves garlic, ,minced
5 red hot chilies, cut diagonally
3 bird’s eye chilies, crushed
1 tomato, cut into cubes
½ tsp salt
½ tsp sugar
1 chicken magi block

HOW TO MAKE:
1. Cut tuna salted fish into cubes, soak in warm water for 10 minutes, and fry in a wok until golden brown. Remove and drain in paper towel. Set aside.
2. Heat the oil in a wok, fry shallot and garlics until fragrant. Add all chilies, stir well and mix.
3. Pour some water, let it boiled. Add carrots and the remaining ingredients, let the carrot soft.
4. Add soy beans sprout and spring onion, stir well and mix until soften. Put fried tuna salted fish in a wok, and mix them together. Remove and place into a bowl. Ready to serve.



TUMIS JAMBAL TAUGE

Tumisan ini akan terasa lebih nikmat jika menyantapnya dengan nasi hangat dan tempe goreng.


BAHAN:
75 g ikan asin jambal roti
150 gram tauge
1 buah wortel, diiris seperti batang korek api
3 helai daun bawang, dipotong 2cm, diiris tipis memanjang
150 ml air
Minyak secukupnya, untuk menumis dan menggoreng.
5 siung bawang merah, diiris
6 siung bawang putih, diiris
5 buah cabai merah keriting, diiris serong
3 buah cabai rawit merah, diiris halus
1 buah tomat, dipotong dadu
½ sdt gula putih
½ sdt garam
1 block Maggie ayam

CARA MEMBUAT:
1. Potong jambal roti berbentuk dadu kecil, lalu rendam didalam air hangat sebentar, dan goreng hingga kuning kecoklatan, angkat, sisihkan.
2. Tumis bawang merah dan bawang putih hingga harum, masukkan cabai merah keriting dan cabai rawit, aduk-aduk.
3. Tambahkan air, biarkan mendidih. Masukkan wortel dan bumbu lainnya, biarkan hingga wortel matang.
4. Masukkan tauge dan daun bawang, aduk-aduk hingga layu. Masukkan ikan jambal goreng, aduk-aduk, angkat, sajikan.