Selasa, 07 Agustus 2012

Milkfish pickling spice

MATERIALS:
2 tail banding (400 grams), cut into 3 parts
2 tablespoons lime juice and 1/2 tsp salt
oil for frying
2 pieces of cucumber, seeded, cut into matchsticks
2 carrots, peeled, cut into matchsticks
15 red onions, peeled
3 large red chilies
20 pieces of red chili sauce
2 stalks lemongrass, crushed
5 lime leaves
250 ml of water
Cook 2 tablespoons vinegar
1/2 teaspoon salt and 1/4 teaspoon pepper
2 tsp instant chicken-flavored bouillon powder
puree:
3 red onions
3 cloves garlic
5 egg toasted hazelnut
6 cm turmeric, grilled
1 tablespoon granulated sugar

HOW TO MAKE:
1. Siangi milkfish, wash and then coat with lime juice and salt,
let stand for 10 minutes.
2. Heat oil, milkfish fry until cooked, remove from heat and set aside.
3. Heat a little oil, fry the spices until fragrant, put lemon grass, leaves
oranges, water, vinegar, cooking, salt, and pepper, bring to a boil.
4. After boiling and the sauce is absorbed, enter the carrot, cucumber, red pepper,
cayenne pepper, red onion, and chicken-flavored instant bouillon powder, and cook briefly.
Enter milkfish fry, stir, remove from heat.
5. Serve warm with white rice

For: 4 people

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