Indonesian cuisine menus this one might be a family favorite when eating in restaurants. It turned out even better when blended alone at home. More comfortable and more happy meals!
Material:
1 tail (500 g) carp, siangi, slice both sides of the body
2 tablespoons lime juice
cooking oil
Refined:
1 clove garlic
1 cm turmeric
½ tsp coriander
1 teaspoon salt
Complement:
cucumber, basil, tomatoes
Sauce, puree:
12 pieces of red cayenne pepper
2 pieces of red chili pepper
1 clove garlic
½ tsp shrimp paste fried
1 teaspoon salt
1 tomato, cut ptong-
Method:
- Marinate the fish with lemon juice and spices until blended. Let stand for 30 minutes.
- Fry in hot oil until golden yellow and more. Remove and drain.
- Serve the fish with chilli and complementary.
For 4 people
Material:
1 tail (500 g) carp, siangi, slice both sides of the body
2 tablespoons lime juice
cooking oil
Refined:
1 clove garlic
1 cm turmeric
½ tsp coriander
1 teaspoon salt
Complement:
cucumber, basil, tomatoes
Sauce, puree:
12 pieces of red cayenne pepper
2 pieces of red chili pepper
1 clove garlic
½ tsp shrimp paste fried
1 teaspoon salt
1 tomato, cut ptong-
Method:
- Marinate the fish with lemon juice and spices until blended. Let stand for 30 minutes.
- Fry in hot oil until golden yellow and more. Remove and drain.
- Serve the fish with chilli and complementary.
For 4 people
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