Course | Main course |
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Place of origin | Indonesia |
Region or state | Jeparanese, Central Java |
Serving temperature | Hot or room temperature |
Main ingredients | Lean meat, water, garlic, red onion, red pepper, tamarind, galangal, bay leaf. |
Kelan Antep is traditional dish from Jepara City, Central Java, Indonesia. [1]
Kelan Antep is prepared using lean meat ( beef, lamb or goat), water, garlic, red onion, red pepper, tamarind, galangal, and bay leaf. It can be served as a side dish or as a vegetable soup.
This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
Course | Main course |
---|---|
Place of origin | Indonesia |
Region or state | Jeparanese, Central Java |
Serving temperature | Hot or room temperature |
Main ingredients | Lean meat, water, garlic, red onion, red pepper, tamarind, galangal, bay leaf. |
Kelan Antep is traditional dish from Jepara City, Central Java, Indonesia. [1]
Kelan Antep is prepared using lean meat ( beef, lamb or goat), water, garlic, red onion, red pepper, tamarind, galangal, and bay leaf. It can be served as a side dish or as a vegetable soup.
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Bumbu |
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This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it. |