SpicesGenerated visual referencelada hitam yang baru digiling
Freshly ground black pepper
restrained heat on the beef and mushroom layer
- Recipes
- 2
- Substitutions
- 0
- Warnings
- 0
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SpicesGenerated visual referencelada hitam yang baru digiling
restrained heat on the beef and mushroom layer
Fresh produceGenerated visual referencedaun salam
distinctive savoury leaf aroma in the pale braise
Garnish · +1 groupGenerated visual referencelemon
fresh acid served as a wedge rather than soaked into the crust
Fresh produceGenerated visual referencejeruk limau · jeruk nipis
fresh acid over sauce
Dry pantryGenerated visual referencebihun · mi laksa
soft base for broth
Dry pantryGenerated visual referencekacang tanah goreng
sauce body and roasted sweetness
Spices · +1 groupGenerated visual referenceterasi bakar
deep savoury finish in the separate sambal
SaucesGenerated visual referencesambal
heat served at the table so the broth stays clean
SaucesGenerated visual referencearak masak Shaoxing
half cleans the blanch and half releases browned flavour from the pot
SaucesGenerated visual referenceminyak wijen sangrai
restrained nutty perfume in the filling
ChilledGenerated visual referencementega tawar
familiar Jakarta hotel-style aroma for the sautéed alliums
Dry pantryGenerated visual referencegula pasir
a small amount rounds the pepper and nutmeg without making sweet soup
Dry pantryGenerated visual referencegula putih
rounds the acidic sauces into the familiar sweet-tangy condiment