Kelan Antep
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jepara |
| Creator | Jeparanese |
| Serving temperature | Hot or room temperature |
| Main ingredients | Meat not fat (beef, lamb or goat), water, garlic, red onion, red pepper, sour, galangal, bay leaf. |
 Cookbook: Kelan Antep  Media: Kelan Antep | |
Kelan Antep is traditional cuisine[1] from Jepara City of Indonesia. This Jeparanese cuisine used meat not fat. So, Kelan Antep is very secure for people keep healthy.
Ingredients
Ingredients of Kelan Antep is meat not fat, water, garlic, red onion, red pepper, sour, galangal, bay leaf. Kelan Antep can be Side dish or as vegetable soup.
Preparation
- Boiled meat, water, galagal, bay leaf, and salt until boiling water.
- Input red onion, garlic, red pepper, and water sour. cooking until maturating.
References
External links
This article is issued from Wikipedia - version of the 12/14/2013. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.