Kelan antep
Indonesian dish
Course | Main course |
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Place of origin | Indonesia |
Region or state | Jeparanese, Central Java |
Serving temperature | Hot or room temperature |
Main ingredients | Lean meat, water, garlic, red onion, red pepper, tamarind, galangal, bay leaf. |
Kelan Antep is traditional dish from Jepara City, Central Java, Indonesia.[1]
Ingredients
Kelan Antep is prepared using lean meat (beef, lamb or goat), water, garlic, red onion, red pepper, tamarind, galangal, and bay leaf. It can be served as a side dish or as a vegetable soup.
References
- ^ "Resep masakan, kue, minuman lengkap dan teruji - SajianSedap.com". www.sajiansedap.com.
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Indonesian cuisine by ethnicity
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Seasonings and condiments |
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overseas dishes
- Achat
- Asam pedas
- Ayam penyet
- Babi pangang
- Bami
- Bamischijf
- Begedil
- Biryani
- Bobotie
- Bobotok
- Boeber
- Dendeng
- Kaassoufflé
- Kalu dodol
- Koe'sister
- Lumpia
- Martabak
- Mie goreng
- Mie rebus
- Nasi ambeng
- Nasi goreng
- Nasi kuning
- Nasischijf
- Pechal
- Pisang goreng
- Rawon
- Rendang
- Rojak
- Roti canai
- Satay
- Sayur lodeh
- Serundeng
- Sosatie
- Soto
- Telur pindang
- Tempeh
- Tomato bredie
topics
- Category: Indonesian cuisine
This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
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