500 grams picung, sliced
1 stalk spring onion, cut into 1 cm
6 pieces of red chili, sliced oblique
15 pieces of red chili, sliced oblique
200 ml of water
33 tablespoons oil, for sauteing
Spices that
8 cloves red bang
5 cloves of garlic
½ tsp pepper
3 eggs hazelnut
1 tsp salt
1 teaspoon of white sugar
½ teaspoon bouillon powder (optional)
How to make
Sauté spices in puree until done. Add green onion and chili. Saute until wilted. Put picung and water. Cook until done and water run out. Remove and serve with warm rice and other side dishes.
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