1 2 3 4



Sponsored Links

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
fish in spicy sauce from Kalimantan

5 mackerels
3 spring onions
1 stalk celery
2 cm laos
1 lemongrass stalk
3 asem kandis
5 mangkukan leaves (Polyscias Scutellaria)
100g grated coconut
350ml coconut milk
2 tablespoons oil
5 banana leaf
11 shallots
5 cloves garlic
6 kemiri nuts
6 red chilies
4 red rawits
2 vm jahe
2 cm kunyit
4 tsp salt
1/2 teaspoon pepper
2 tsp palm sugar
Cara membuat:
Knead the mangkukan with 1/2 teaspoon salt, then rinse and drain. Chop the leaves coarsely. Cut the spring onions in pieces and chop the celery into small pieces. Roast the coconut dry in a skillet. Pound or grind the ingredients for the bumbu fine into a paste.
Take half of the paste and rub the mackerel in with it. Wrap it in banana leaves and steam the fish gently 60 minutes until cooked.
Heat in a pan the oil and fry the bumbu for 3 minutes. Add the laos, the lemon grass, the asem kandis and mangkukan and cook until softened. Add the coconut and the coconut milk and let the sauce thicken. Stir in the onion and celery and mix well. Pour the sauce over the fish and serve

Leave your comments

Post comment as a guest

0 / 300 Character restriction
Your text should be in between 10-300 characters
  • No comments found

who is online

We have 29 guests and no members online


ResepDapur.com and AsianCook.eu

email: dragon(at)asiancook.eu

website: www.asiancook.eu 


Articles View Hits