Krengsengan Koyo archipelago cuisine and Cow veins

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For those of you who love dying with archipelago food, try cooking archipelago cooking recipes such as Krengsengan Koyo and Cow Vein.#cooking #food #recipes


  • 300 gr mixed meat (patchy, veined, tetelan) boiled until tender, cut into pieces
  • 1 green onion stalk, chopped
  • 1 onion, chopped



  • 15 cayenne peppers (to taste), boil, then puree)
  • 1 small segment of ginger, geprek
  • 1 tablespoon margarine
  • 2 tablespoons baceman onions
  • 1 teaspoon soy sauce
  • 4 tablespoons soy sauce (to taste)
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper (use white pepper may)
  • 1 tablespoon soy sauce in English
  • Sugar, salt, powdered broth to taste

How to cook :

  1. Heat a frying pan, saute baceman onion with margarine, onion and ginger until fragrant
  2. Give enough water, add pieces of meat that has been boiled
  3. Add the chili pepper paste and season with English soy sauce, soy sauce, sweet soy sauce, sugar, salt, black pepper and also stir broth powder until blended
  4. Indonesian cuisine recipes
  5. Reduce the heat, wait for the seasoning to seep in
  6. eFinally, correct the flavor, sprinkle with sliced ​​scallions and sesame oil, stir briefly then remove from heat and serve with hot rice.


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