KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
We would traditionally use a stone to grind the ingredients into a paste, and the Indonesian design is really special: it’s round, concave, with a bit of an edge, and the hand stone is shaped something like a pipe, with a big flat edge so that you can use it both as a mortar and pestle, or as a stone to grind (I’ll post a pic of it soon). To make things easier in modern kitchens, a chopper/blender can work fine, but don’t turn the paste into a liquid.
- chopped garlic
- lots of sliced button onions/shallots (at least triple the quantity of garlic)
- fresh red chilies (which can be deseeded and deveined if you don’t like hot food)
- roasted, unsalted peanuts (you can colour them in a dry heated frying pan if they aren’t already roasted)
- water
- brown sugar
- kecap manis (or the mixture of molasses, japanese soy sauce and brown sugar)
- vegetable oil
- salt
|
1st Keep
 Poached_and_Scrambled
|
Comments