CORK FISH WITH COCONUT MILK ( BELITONG ETHNIC )

Material :

• 500 grams of Meat Fish Cork
• 500 ml Coconut Milk
• 12 pieces Cayenne Pepper
• 6 pieces Red Chilli (sliced oblique)
• 9 pieces Green Chilli (sliced oblique)
• 5 sheets Bay Leaf
• Salt (to taste )
• 4 teaspoons Cooking Oil for frying

Ground spices :

• 5 cloves Garlic
• 1 teaspoon Coriander
• 5 pieces Eggs
• 1 teaspoon Shrimp Paste Dry

How to make :

1. Clean the cork fish to the gills, stomach, and other fins are clean and wash again until the fish flesh is really clean. If completed the lift and let sit for a moment.
2. Then heat oil in a skillet that has been provided and saute spices along with the bay leaf until smell good and then enter the chili, red chili and green chili. Stir until wilted.
3. After the chili wilt only then enter the milk and salt to taste to taste and cook until boiling. Stir well.
4. If you already boiling only then insert the cork fish were washed before and cook until the meat is really tender and cooked perfectly.
5. If it is ripe immediately remove and serve on plates / bowls and Cork Fish With Coconut Milk ready to eat warm.

Have a Nice Eat ... ❤

Note : Please read the article yesterday

Anchovy Fried Chili Spicy Sweet

ANCHOVY FRIED CHILI SPICY SWEET ( BELITONG ETHNIC )

Material :

• 300 grams Anchovy Small Salty
• 500 ml Coconut Milk
• 200 grams of Tempe (diced) : Tempe is Fermented Soyabean
• 200 grams of Melinjo Leaf (thinly sliced)
• 100 grams of Sprouts (waste ends)
• 10 pieces Red Chili (sliced oblique)
• 7 pieces Shallots
• 5 cloves Garlic
• 4 stalks Lemongrass (crushed)
• 5 cm Galangal
• Salt (to taste )
• 4 teaspoons Cooking Oil

How to make :

1. Heat oil in a skillet that has been provided and saute onion and garlic until smell good.
2. If it is smell good fill red chilli, lemongrass and galangal. Stirring until wilted red chilli then did enter salted fish, tempe, melinjo leaf and sprouts. Stir well.
3. Then add the coconut milk. Stir well and add salt to taste according to taste and cook until everything was overcooked and a bit dry out of water while occasionally stirred.
4. If the water is somewhat dries immediately lift into a serving bowl and serve.
5. Anchovy Fried Chili Spicy Sweet ready to be eaten along with warm white rice.

Have a Nice Eat ... ❤

Note : Please read the article yesterday

Grilled Squid Spices

GRILLED SQUID SPICES ( BELITONG ETHNIC )

Material :

• 1 kg Squid Large
• 7 teaspoons Tomato Sauce
• 6 pieces Shallots
• 6 cloves Garlic
• 8 teaspoons Sweet Soy Sauce
• 2 teaspoons Pepper Powder
• 5 teaspoons Lime Water
• Salt (to taste )

How to make :

1. Puree onion and garlic until completely smooth, then add thereto tomato sauce, lemon juice, pepper, soy sauce, and salt to taste. Stir until blended.
2. Then add the squid into the batter spices in step one, then stir the squid until all the spices to infuse the squid. Let stand for 1 hour.
3. Furthermore, if  it is to 1 hour squid enter earlier into the wok / frying pan and cook until half-cooked squid.
4. If you have a half-baked and then lift, then grilled squid until completely cooked perfectly. If completed immediately lift.
5. Grilled Squit Spices ready to be served and eaten with warm rice.

Have a Nice Eat ... ❤

Note : Please read the article yesterday

Sweet Fried Catfish

CLICK OK ....

SWEET FRIED CATFISH ( BELITONG ETHNIC )

Coriander Spice Chicken

Material :

• 5 tail Catfish Medium (clean)
• 6 teaspoons Sweet Soy Sauce
• 5 cm galangal ( pressed strong /crushed )
• 7 pieces Bay Leaf
• 4 pieces Lime Leaf
• Salt ( to taste )

Ground spices :

• 8 pieces Red Chilli
• 6 pieces Shallots
• 5 cloves Garlic
• 5 cm Turmeric
• 3 cm Ginger
• 4 grains Candlenut
• 1 teaspoon Shrimp Paste Fried

How to make :

• Rinse catfish that had been cleaned earlier until it is completely clean, and then lift the catfish then coat with salt to taste let stand about 10 minutes. If completed catfish fry until half cooked when it remove and set aside.
• Then saute ground spices until smell good, if it is a new insert soy sauce, ginger, bay leaf and lime leaf. Stir well.
• Then it already fried catfish parboiled had been inserted again into the fried stir until cooked, stirring so that all the flavors to infuse into the meat of catfish.
• If it is perfectly ripe and immediately lift, Sweet Fried Catfish is ready to be served and eaten along with warm white rice.
• Note : If your place there is not have a catfish, it can be replaced with another fresh water fish.

Have a Nice Eat ... ❤

Note : Please read the article yesterday

Coriander Spice Chicken

CORIANDER SPICE CHICKEN ( BELITONG ETHNIC )

Material :

• 1 kg Chicken Village
• 1 piece of Pineapple
• 1 piece of Shredded Coconut (roasted)
• Sweet Soy Sauce (to taste)
• Cooking Oil
• Bay Leaf

Ground spices :

• oz Galangal / Laos
• ½ ounces of Turmeric
• 1 teaspoon Coriander
• Ginger (to taste)
• Garlic (to taste)
• Onion (to taste)
• 5 pieces of Candlenut
• 1 stick Lemongrass (crushed)
• Complete Smooth Red Seasoning (to taste)
• 1 piece of Brown Sugar
• Salt (to taste )
• Seasonings (to taste)
• 1 teaspoon of Sugar

How to make :

• All the ingredients blended, and then fry seasoning with oil taste until a brownish color. Once the seasoning has begun brownish color. Remove and then we fried mashed earlier. (Oil was used fry seasoning should not be discarded, but set aside the oil because it will be used again in step next).
• Cut chicken meat according to taste, then rinse thoroughly.
• Then the subtle flavor that has pounded earlier, and then reinsert the used oil into the frying spices before that in the first step into the skillet and heat over medium heat.
• Then add the coconut milk and stir until boiling, then enter the chicken, pineapple and stir well and add salt, soy sauce, brown sugar, granulated sugar and soy sauce to taste to your taste.
• Add the bay leaf and stir until the chicken is already tender and calculated its oil is already somewhat dried and then lift, completion and Coriander Spice Chicken ready to be served.

Have a Nice Eat ...❤✌❤

Note : Please read the article yesterday
1. Sour Spicy Crab
2. Cob Tuna Fish Cook Preserved Soy Beans
3. Soto Noodles Shrimp
4. Gangan Yellow Shrimp Coconut Milk

5. Salai Fish Wrap

CLICK OK ...

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 ...❤✌❤