Krengsengan is normal processed meat meals and scrumptious belonging to Indonesia, specifically East Java. This dish is belonging to Eastern Java, since in this dish, we make use of Petis Udang. Really not just the lamb which can be processed into krengsengan, however likewise beef. It was sweet and mouthwatering, mix soy sauce and shrimp paste. Petis Udang is equated as Shrimp Paste.
Dont get confused with Dried Shrimp Paste, that is equated as Terasi Udang in Indonesian. This Petis Udang is a typical component for Eastern Java design cook. Ways to make it too simple, without using coconut milk.
Servings: 3-4
Ingredients:
� 500 g lamb or 500 g boneless mutton or 500 g beef
� 2 tablespoons indonesian sweet soy sauce
� 1 tablespoon shrimp paste (it's various with dried shrimp terasi or paste).
� 3 tablespoons oil, to saute.
� 300 ml water.
� 3 red chili peppers, dispose of the seed, carefully sliced.
Puree:
� 6 shallots.
� 3 garlic cloves.
� 6 bird chiles.
� 1 teaspoon white pepper.
� 2 medium tomatoes.
� salt, as preferred.
Directions:
1. Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes.
2. Heat oil in a frying pan over medium heat, bring in pureed mix, saute up until great smelling. Include meat, stir thru up until the meat stiff and bring in water. Cover the frying pan with cover and cook in medium heat, stir sometimes till the meats hurt and the water virtually vaporizes.
3. Discover the frying pan, keep stirring up until the oil of meats come out.
4. Bring in red chilli peppers, stir till soft. Eliminate from heat and serve.
5. Use less red chili peppers and bird chilies, if you do not such as hot taste.
6. Pointer: Beat the meat with a meat mallet prior to slicing/cutting to tenderize.
Servings: 3-4
Ingredients:
� 500 g lamb or 500 g boneless mutton or 500 g beef
� 2 tablespoons indonesian sweet soy sauce
� 1 tablespoon shrimp paste (it's various with dried shrimp terasi or paste).
� 3 tablespoons oil, to saute.
� 300 ml water.
� 3 red chili peppers, dispose of the seed, carefully sliced.
Puree:
� 6 shallots.
� 3 garlic cloves.
� 6 bird chiles.
� 1 teaspoon white pepper.
� 2 medium tomatoes.
� salt, as preferred.
1. Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes.
2. Heat oil in a frying pan over medium heat, bring in pureed mix, saute up until great smelling. Include meat, stir thru up until the meat stiff and bring in water. Cover the frying pan with cover and cook in medium heat, stir sometimes till the meats hurt and the water virtually vaporizes.
3. Discover the frying pan, keep stirring up until the oil of meats come out.
4. Bring in red chilli peppers, stir till soft. Eliminate from heat and serve.
5. Use less red chili peppers and bird chilies, if you do not such as hot taste.
6. Pointer: Beat the meat with a meat mallet prior to slicing/cutting to tenderize.
