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Tripe Fried Rice from Semarang (NASI GORENG BABAT - SEMARANG) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Tripe Fried Rice from Semarang (NASI GORENG BABAT - SEMARANG) is something which I've loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have tripe fried rice from semarang (nasi goreng babat - semarang) using 21 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Tripe Fried Rice from Semarang (NASI GORENG BABAT - SEMARANG):
- 500 gr white rice
- 200 gr tripe, boiled until soft and then cut to taste
- 3 tbsp sweet soy sauce
- 2 shallots, thinly sliced
- 1 clove garlic, finely chopped
- 1 leek, sliced medium
- 1 tsp bouillon powder (beef flavor)
- 1/4 tsp pepper powder
- to taste Salt
- Oil for frying
- GROUND SPICES
- 4 shallots
- 2 cloves garlic
- 4 red chillis
- 3 cayenne peppers
- 1/2 tsp shrimp paste, fried/grilled
- COMPLEMENTARY INGRED.
- Fried eggs
- Pickled cucumbers
- Crackers
- Fried shallots
Steps to make Tripe Fried Rice from Semarang (NASI GORENG BABAT - SEMARANG):
- Heat the oil, then saute shallot and garlic until wilted.
- Put the ground spices, and cook until aromatic.
- Then add the tripe, cook until a little brown and slightly dried out.
- Then add the cooked rice, leek and sweet soy sauce. Stir so that the rice does not clump, and season mix well.
- Finally add in bouillon powder, pepper powder and salt. Stir, adjust the taste.
- Remove and serve with complementary ingredients.
So that's going to wrap it up for this special food tripe fried rice from semarang (nasi goreng babat - semarang) recipe. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
