Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing.
Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices.
The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices.
The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made.
Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices.
Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing.
It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore.
The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time.
Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore.
Resep Empal Gepuk Serundeng : Resep Cara Membuat Empal Gepuk Sapi Empuk, Sedap dan Gurih : It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made.. Rujak (indonesian spelling) or rojak (malay spelling) is a salad dish of javanese origin, commonly found in indonesia, malaysia and singapore. The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.the chicken pieces are soaked and marinated in the spice mixture for some time. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices.
