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Pesmol Ikan Kambung
Carp in spicy onion sauce

500 gr carp
2 cm kunyit (kurkuma)
2 tbsp lime juice
1 lemongrass, crushed
1 salam leave
250 ml water
1 tsp vinegar
10 shallots
15 red rawits (small chilies)
3 red lomboks (large chilies)
salt to taste

5 candlenuts
7 shallots
2 cm ginger
2 cm laos (lengkuas)
2 cm kunyit (krukuma)
salt to taste
1/2 cm palmsugar

Cara membuat
Pound the ingredients for the bumbu into a paste. Cut the lombos and deseed them. Cut the shallots into thin slices. Pound the kunyit into a paste and mix it with the salt and the lime juice. Rub the fish in with the mixture and let in rest for at least 30 minutes.
Heat in a wok the oil and fry the fish golden brown and set the fish aside. Add the bumbu, the salam and the lemongrass an fry it for 3 minutes. Then add the water and let it simmer until it thickenes. Then add the remaining ingredients and fry it for 3 minutes. Add the fish and let it simmer slowly for 5 minutes. Serve.

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