![]() This sambal goes particularly well with rendang-the sourness of the green tomatoes cuts through some of the richness. ![]() Other ingredients include red shallots, garlic, green tomatoes, lime leaves, sugar, salt, and of course plenty of oil to fry it in. The Padang version, made with large green chilies ( cabe hijau ), is slightly milder and while the heat undeniably builds up over the course of your meal, it won’t leave you in tears. Green-chili sambals (sauces) tend to be very spicy, as they are made with small green chilies ( cabe rawit hijau ). ![]() It’s a great dry dish to balance out the soupiness of some curries. Marinated in lime juice, salt, and pepper, this chicken dish-you can choose between breast and thigh meat-is cooked with lemongrass, lime leaves, turmeric, chilies, and galangal (a citrus-tasting root that resembles ginger) before being barbecued over hot coals. Seriously savory and coated in a red spice paste, ayam bakar padang is a smoky delight.
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