4 Serves
77 Mins
Using a chefs knife and cutting board, finely mince the onion and garlic. Prepare the Bumbu Genep spice paste by combining it with the minced aromatics in a bowl.
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Sri LankanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
17 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
75 mg / 4,700 mgSodium
148 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat.
Add the prepared spice mixture to the frying pan and sauté, stirring constantly with a wooden spoon, until the paste is fragrant and the oil begins to separate, about 20 minutes.
Incorporate your chosen filling ingredients into the pan, stirring to coat thoroughly, and cook for an additional 30 minutes until tender.
Season the dish with salt and pepper to taste before serving hot.
12
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Indonesian
Italian