Saturday, September 6, 2008

Sayur Asam

1 pc unripe corn
10 gr tablespoon ground nut
10 gr string bean. Sliced
10 gr melinjo
1 pc chokoes. Diced
1 teaspoon tamarind
1 knuckle galangal
1 pc bay leaves
10 pcs red chilli pepper
5 pcs pecan
6 pcs garlics
8 pcs shallot
1 pc tomato. Sliced
1 tablespoon palm sugar
1 teaspoon salt
500 ml water

Cooking Method:
1. Boiled galangal and bay leaves with 500 ml water
2. Pound pecan, garlics, shallot, red chilli pepper and salt
3. Add to the boiled water and stirred
4. Add unripe corn, melinjo, string bean, ground nut and chokoes
5. Seasoning with palm sugar, tomato and tamarind
6. Stirred and cooked well
7. Served with hot rice

Photo by leon

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