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 ...❤✌❤