Kelan Antep is traditional dish from Jepara City, Central Java, Indonesia.[1]
| 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 prepared using lean meat (beef, lamborgoat), 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. |