So I ran one recipe through bing, and here is what I got:
BABI MERAH (spicy pork with santen)
500 grams of pork
6 red lomboks cut
4 cloves garlic finely chopped
2 onions chopped
½ block santen
2 dl water
2 tablespoons oil
1 teaspoon of laos
1 Sajid lemon grass
1 teaspoon shrimp paste
2 teaspoons asem
Cut the meat into dice. Fry the sliced onion, garlic, shrimp paste, Lemongrass and lomboks with the laos in some oil. Add the meat and the asem. When the meat turns brown, add the diluted hydrogen chloride santen. If the gravy is thick enough
and the meat is tender, the dish is ready.
santen = ? asem = ? lomboks = ? laos=? sajid = ?
I'm guessing lomboks are potatoes and sajid means "stalk"
It looks like the cook kept switching from Imperial to Metric, too.
Hydrogen chloride scares me, because that's an acid, unless something was lost in the translation.
Can one of our Dutch Brethren translate this dish?
Update: asem candis Notes: This is a souring agent used in Indonesia. It's very hard to find. Substitutes: kokum
santen = concentrated coconut creme
lombok = chili.....yikes
laos = galangal
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