Cooking Method and Technique
Braising- menumis-reneh: masak dengan bahan yang bercampur minyak/air dengan api sedikit perlahan.
Braising is a way of cooking meat, fish, seafood or vegetables by first searing the food item in hot fat, and then simmering it, through covering it in liquid to finish. Braising differs from stewing in that the food item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. In addition, the amount of liquid used in braising is less than that for stewing, barely covering half of the item to be braised