SOUR SPICY CRAB ( BELITONG ETHNIC )

Material :

• 4 pieces Big Fresh Crab
• 7 cm Galangal (crushed / destroyed)
• 8 cm Leek (minced / chopped)
• 4 stalks Lemongrass
• 6 teaspoons Lime Water
• 4 pieces of Leaf Lime
• 4 teaspoons Soy Sauce Fish
• 750 ml Water
• Salt ( to taste )
• 60 ml Cooking Oil

Ground spices :

15 pieces Hot Pepper
7 pieces Shallots

How to make :

-   Wash thoroughly and boiled crabs to crab half cooked and then open the shell and wash their gills.

-   Then boil water in a saucepan until boiling and then enter the subtle flavor, the crab that has been boiled earlier and salt to taste. Stir well.

-   Heat oil to a boil and stir-fry ginger, lemon grass and lime leaf until smell good and then enter the fish sauce and scallions. Stir well and if it is adopted soon.

-   Put seasoning stirring earlier into the crab stew earlier. Stir until the spices to infuse into the crab meat and cook until cooked perfectly until the water is rather dry.

-    If it is ripe immediately lift.

-   Sour Spicy Crab Belitong Ethnic ready to be served warm and eaten along with warm white rice.

Have a Nice Eat ...❤❤

Note : Please read the article yesterday

Sweet And Sour Squid

COB / TUNA FISH COOK PRESERVED SOY BEANS ( TAUCO ) ( BELITONG ETHNIC )

Material :

• 2 pieces Tuna Fish (being cut)
• 8 pieces Red Chili
• 8 pieces Green Chili
• 5 pieces Shallots
• 4 cloves Garlic
• 5 pieces Bilimbi / Cucumber Tree
• 5 teaspoons Lime Water
• 3 stalks Lemongrass
• 5 cm Galangal
• 4 cm Ginger
• 5 teaspoons Preserved Soy Beans ( Tauco )
• 3 pieces Bay Leaf
• Salt ( to taste )
• Cooking Oil
• Water

How to make :

1. Tuna that has been cut into pieces and then washed clean, then coat with salt to taste and freshly squeezed lime juice. Let sit until everything is absorbed. If it had been immediately fry the fish until it is slightly yellow.
2. Then Chopping all ingredients except lemon grass, galangal, ginger and crushed bay leaf.
3. Furthermore, heat oil in a frying pan until boiling and then saute the ingredients that have been chopped and crushed last until smell good, if already give enough water to broth approximately 2 cups. Cook until boiling.
4. If you already boiling enter tuna fish steaks that have been fried earlier along with tauco and starfruit vegetable. Cook until the meat is tender and the marinade to seep, if it feels a little less fit add salt to taste. Stir well.
5. If it is already perfectly ripe immediately lift.
6. Tuna Fish Cooking Tauco was ready to be served and eaten along with warm white rice.

Have a Nice Eat ... ❤

SOTO NOODLES SHRIMP ( BELITONG ETHNIC )

Material :

-    1 kg Egg Noodles (brewed up soft)

-    300 grams Medium Shrimp (peeled)

-    250 grams of Bean Sprouts (Discard ends)

-    10 pieces Fried Tofu (diced)

-    5 pieces Eggs (boiled)

-    5 rod Leek (small pieces)

-    5 liters Water of Broth Shrimp (shrimp stew of water)

-    5 teaspoons Fried Onions

-    Oil (to taste) sauteing for review

Ground spices :

-    16 pieces Shallots

-    12 cloves of Garlic

-    3 teaspoons Cilantro (mashed)

-    10 pieces Candlenut

-    10 cm Turmeric

-    10 cm Ginger

-    Salt (to taste)

How to make :

·         Heat cooking oil to taste hearts skillet saute the ingredients fine until then smelling good and ripe perfect then enter all shrimp. Again stir and saute until shrimp changed color.

·         Furthermore, the water boiled shrimp broth earlier until boil, then enter the spice and stir that water of shrimp into the broth, stir while stirring and cook until well done.

·         Then serve egg noodles that already brewed into the bowl that already provided, enter the bean sprouts Also, Pieces know, boiled egg, chives and fried onions.

·         Then enter water with shrimp sauce into the bowl just now.

·         Soto Mie Shrimp ready for review eaten.

Have a Nice Eat ... ❤❤＊❤❤

GANGAN YELLOW SHRIMP / COCONUT MILK ( BELITONG ETHNIC )

Material :

-    500 grams Shrimp Medium

-    200 grams Pineapple (cut into small / medium)

-    5 teaspoons Lime Water

-    4 pieces Bay Leaf

-    3 teaspoons Tamarine

-    1.5 liters of Water

-    Coconut Milk (to taste)

Ground spices :

-    8 pieces Shallots

-    5 cloves Garlic

-    10 pieces of Cayenne Pepper

-    10 pieces of Big Red Chili

-    5 cm Galangal

-    10 cm Turmeric (a little burnt)

-    2 teaspoons Shrimp Paste (a little burnt)

-    4 teaspoons Sugar

-    Salt ( to taste )

How to make :

·         Cut the tip of the head of the shrimp, then clean the droppings and wash thoroughly. If you already soak shrimp with lime juice and salt to taste, let stand for 20 minutes to absorb.

·         Bring water to a boil completely and then enter the subtle seasoning and bay leaves until fragrant smells good. Stir well.

·         Then add the shrimp, stirring until blended and until the prawns change color. Stir well and add the tamarind water, coconut milk (optional) and pineapple into it, then cook until the shrimp cooked perfectly and smells good.

·         If it is ripe immediately remove and serve into a serving bowl.

·         Gangan Yellow Shrimp / Coconut Milk ready to be eaten along with warm white rice.

Have a Nice Eat ... ❤

SALAI FISH WRAP ( BELITONG ETHNIC )

Material :

-    1 kg Goldfish / Another Fresh Fish

-    4 stalks lemongrass (crushed / destroyed)

-    6 pieces Bay Leaf

-    1 handful Basil Leaf

-    Banana Leaf (to taste) to wrap

-    Wooden Sticks (to taste) to embed

Ground spices :

-    8 pieces Red Chili

-    12 pieces Shallots

-    8 cloves Garlic

-    2 teaspoons Cilantro

-    6 pieces Candlenut

-    5 cm Turmeric

-    7 cm Ginger

-    2 pieces Tomato

-    Salt (to taste)

How to make :

·         Clean the gills and entrails carp, then dry until completely clean and set aside.

·         Then smoked (baked / smoked) carp over the fire about 5 minutes.

·         Subtle seasoning that has been mashed and then mixed again with basil leaves. Mix well so that everything is well blended.

·         Then enter smoked carp (roasted / smoked) earlier in the seasoning. Mix well so that the marinade seep and let stand about 15 minutes.

·         Add lemon grass and bay leaves into the seasoning before, only then wrap smoked carp (roasted / smoked) and seasonings earlier in banana leaf that has been provided. Pin the two ends of a banana leaf with the lily to close it.

·         If you've baked / smoked again over the coals until cooked perfectly and smells good. If it is adopted soon.

·         Salai Fish Wrap ready to be served and in warm white rice meal together.

Have a Nice Eat ...❤✌❤