Small carp was tasty crispy when fried. Especially when mixed with hazelnut flavor and a spicy green chili and savory. Eat while warm with warm white rice!
Material:
Four rats (400 g) common carp, siangi, slice-slice
1 tablespoon lemon juice
1 clove garlic, grated
2 tablespoons vegetable oil
Two pieces of orange Duan
1 stalk lemongrass, crushed
6 pieces green chilli curls, sliced
200 ml of water
Spices, puree:
5siung garlic
2 spring onions
2 para hazelnut
1 cm turmeric
½ teaspoon pepper
1 teaspoon salt
1 tsp sugar
Method:
- Marinate the fish with lemon juice and garlic until blended.
- Fry until cooked and dry. Remove and drain.
- Heat the oil, saute ground spices until fragrant.
- Enter the lime leaves, lemongrass and chilli, stirring, until wilted and fragrant.
- Pour water and boil. Lift.
- Pour over fried fish. Serve.
For 6 people
Material:
Four rats (400 g) common carp, siangi, slice-slice
1 tablespoon lemon juice
1 clove garlic, grated
2 tablespoons vegetable oil
Two pieces of orange Duan
1 stalk lemongrass, crushed
6 pieces green chilli curls, sliced
200 ml of water
Spices, puree:
5siung garlic
2 spring onions
2 para hazelnut
1 cm turmeric
½ teaspoon pepper
1 teaspoon salt
1 tsp sugar
Method:
- Marinate the fish with lemon juice and garlic until blended.
- Fry until cooked and dry. Remove and drain.
- Heat the oil, saute ground spices until fragrant.
- Enter the lime leaves, lemongrass and chilli, stirring, until wilted and fragrant.
- Pour water and boil. Lift.
- Pour over fried fish. Serve.
For 6 people
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