EBATAN recipes from
(Lombok-NTB) Indonesia

Typical Regional and Labels: Recipes cooking

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For 8 portions

Materials:
Spices Terik Ampla Ebatan
50 g Shallots
30 grams of Garlic
200 grams Ampla Chicken, diced
15 grams Kemiri
2 grams Coriander
2 bay leaves
2 stalks Lemongrass
20 grams galangal
200 milliliters of thick coconut milk
100 milliliters of Cooking Oil
Salt to taste
Pepper to taste
20 grams sugar
200 milliliters of water

Vegetable Ebatan:
75 grams Ginseng Leaf
Papaya Leaf 75 grams, roughly chopped
Kangkung 200 grams of leaves, roughly chopped
Basil Leaves 50 gram
Young Jackfruit 150 grams, roughly chopped
100 grams of beans Ijo
Kedondong 50 grams of leaves, roughly chopped
The length of 100 grams of beans

Ebatan:
300 grams of meat gilling
50 g Shallots
30 grams of Garlic
Java Sugar 20 grams
Salt to taste
5 tbsp tomato sauce
4 tablespoons chili sauce
100 milliliters of vegetable oil, for frying

How to make:
Spices Terik Ampla Ebatan
1. Puree onion, garlic, nuts, and coriander.
2. Saute spices have blended until fragrant, then enter the lemongrass, galangal, bay leaves, salt, and sugar Java, mix well.
3. Enter the coconut milk, water, and ampla, cook until done.
4. Strain the pulp from the seasoning, set aside to fry again as above Urap sprinkles.

Vegetable Ebatan
1. Boil all the ingredients except the leaves of ginseng, basil leaves, and green beans.
2. Once boiled, then chopped coarse.
3. Then the set / order separately on the plate.

Ebatan
1. Thinly sliced red onion, garlic,
2. Heat oil, saute onion and garlic until fragrant,
3. Enter the ground beef, saute until slightly brown,
4. Enter the Javanese sugar, ketchup and chili, and salt.
5. Stir until well blended. Turn off the fire,
6. Serve with Urap ebatan.