Cooking Nasu Cemba (28)

English Bahasa Duri

Cooking Nasu Cemba

A1: What is the name of that dish?
B1: ”Nasu Cemba”.
A2: How is it made?
B2: Here’s how, these ingredients are used:
1. Carabao meat of beef.
2. The spices: Galingale, citronella, ginger, garlic, shallots, leeks, a little coriander, one bay leaf, roasted grated coconut, tamarind leaves, and a little bit of macademia nuts.
 

 

It is prepared like this:
You cut up the meat, then you pound the white pepper, coriander, garlic, shallots, ginger, macademia nuts and turmeric.
You do not have to pound the galingale, citronella, leeks and tamarind leaves.
 

 

When you have finished pounding, you saute the spices and mix everything together. Then you boil it until cooked.
When cooked, you add a little of the shallots which were already sauted. The dish may then be served and eaten.

Nasu cemba

A1: Nasu apa sanganna tuu?
B1: Disanga nasu cemba.
A2: Matumbara ke dikabua'i?
B2: Dipasusi tee:
1. Ia to dipake: Juku' tedong ia'rika juku' sapin.
2. Ia to dipalakoanni: Lengkuah, sarre, panah, lessuna pute, lessuna lea, lessuna darong, katumbar ci'di', daun salam sanglambah, pamba'te kaluku, daun cemba sola kaindi' ci'di'.
 

 

Iake dinasumi dipasusi tee:
Diirahhi to tedong mane' ditu'tuk bumbunna.
Ia to ditu'tuk: Ramica, katumbar, lessuna pute, lessuna lea, panah, kaindi' sola kunyi'.
Ia to te'da naditu'tuk: Lengkuah, sarre, lessuna darong, daun cemba.
 

 

Iana puramo ditu'tuk, ditumisi'mi namane' dipasirau ngasan, namane' dinasu angge maluo. Iana maluomo ditumisitanmi lessuna lea ci'di' namane' diangka'i na dikande.