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Ingredient:
- 3 shallot (bawang merah)
- 3 green onion leaves (daun bawang)
- 1lb oxtail (buntut) pre cut into small pieces
- 1/5 ginger (jahe)
- 2 carrot (wortel)
- 2 potato
- 1 big green onion (bombay)
- 1 teaspoon salt
- 3 teaspoon sugar
- black pepper
- Sweet Soy Sauce (Kecap)
- Fish sauce
- Nutmeg (Pala)
- Cloves (Cengkeh)
- Margarine
How to cook :
- Boil the oxtail and ginger ( approximately 3 slices) in the large pot using medium heat.
- Simmer for around 4 hours until the oxtail is tender. If not soft enough, add more water to it and keep boiling it.
- Do not throw away the water, but only the ginger.
- Cut the shallot into small slices.
- Cut the green onion leaves approximately 3-4 cm.
- Cut big green onion(bombay) into small slices.
- Cut also the carrot and potato.
- Stir the blueband margarine in the frying pan, put the pre cut shallot, big green onion,and fry them until smell delicious.
- Added fish sauce,pepper, and salt
- Added the oxtail and some oxtail soup into it.
- Added the carrot and green onion leaves and stir it again.
- Added the nutmeg powder, whole cloves, sugar and sweet soy sauce accordingly
It's ready to be served.
Ingredient:- 3 shallot (bawang merah)
- 3 green onion leaves (daun bawang)
- 1lb oxtail (buntut) pre cut into small pieces
- 1/5 ginger (jahe)
- 2 carrot (wortel)
- 2 potato
- 1 big green onion (bombay)
- 1 teaspoon salt
- 3 teaspoon sugar
- black pepper
- Sweet Soy Sauce (Kecap)
- Fish sauce
- Nutmeg (Pala)
- Cloves (Cengkeh)
- Margarine
How to cook :
- Boil the oxtail and ginger ( approximately 3 slices) in the large pot using medium heat.
- Simmer for around 4 hours until the oxtail is tender. If not soft enough, add more water to it and keep boiling it.
- Do not throw away the water, but only the ginger.
- Cut the shallot into small slices.
- Cut the green onion leaves approximately 3-4 cm.
- Cut big green onion(bombay) into small slices.
- Cut also the carrot and potato.
- Stir the blueband margarine in the frying pan, put the pre cut shallot, big green onion,and fry them until smell delicious.
- Added fish sauce,pepper, and salt
- Added the oxtail and some oxtail soup into it.
- Added the carrot and green onion leaves and stir it again.
- Added the nutmeg powder, whole cloves, sugar and sweet soy sauce accordingly
It's ready to be served.
Ingredients :
-
1.5 liter water
- 1 tea spoon salt
- 2 Indian bay leaf
- 1 Laos
- 1/2 (500 g) Chicken
- 3 tea spoon margarine
- Grind these following items:
- 1 tea spoon Black pepper
- 5 pieces Garlic
- 5 Candle Nuts
Prepare the chili sauce (Sambal): - 15 pcs red chili - boiled and grinded them.
- 2 tea spoon of Roasted peanut - grinded them.
- 2 tea spoon of Sweet Soy Sauce (Kecap)
- 1 tea spoon of lemon juice
Side Items:
- 150 g bean sprouts.
- 75 g vermicelli,wash it in the warm water to make it soft.
- 2 chicken eggs, boiled, cut into small pieces
- 2 tea spoon of Roasted peanut
- 75 g Cassava chips
- 2 tea spoon of Fried onion
- 1 green onion leaves cut into small pieces
- 1 chinese celery cut into small pieces
How to cook :
- Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
- Lift the chicken out,and then fry it until its color become yellow brown and dry it.
- Shredded the chicken meat into small slices.
- Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
- Reduce the heat to low and wait until it boils.
How to prepare:
- Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
- Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.
Ingredients :-
1.5 liter water
- 1 tea spoon salt
- 2 Indian bay leaf
- 1 Laos
- 1/2 (500 g) Chicken
- 3 tea spoon margarine
- Grind these following items:
- 1 tea spoon Black pepper
- 5 pieces Garlic
- 5 Candle Nuts
Prepare the chili sauce (Sambal): - 15 pcs red chili - boiled and grinded them.
- 2 tea spoon of Roasted peanut - grinded them.
- 2 tea spoon of Sweet Soy Sauce (Kecap)
- 1 tea spoon of lemon juice
Side Items:
- 150 g bean sprouts.
- 75 g vermicelli,wash it in the warm water to make it soft.
- 2 chicken eggs, boiled, cut into small pieces
- 2 tea spoon of Roasted peanut
- 75 g Cassava chips
- 2 tea spoon of Fried onion
- 1 green onion leaves cut into small pieces
- 1 chinese celery cut into small pieces
How to cook :
- Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
- Lift the chicken out,and then fry it until its color become yellow brown and dry it.
- Shredded the chicken meat into small slices.
- Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
- Reduce the heat to low and wait until it boils.
How to prepare:
- Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
- Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.
Ingredient:
