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

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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