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- Sambal Goreng Cirebon - spicy beef with peteh beans
- Karedok - vegetable salad with peanutsauce
- Semur Ayam Merica Hitam - stewed chicken with black pepper
- Gangan Ikan Kelik/lele - catfish and cassave soup
- Bandeng Goreng Bumbu Bali - spicy fried fish
- Laksa Ayam - chicken in coconut milk soup
- Itik Lado Ijo - Duck in green pepper sauce
Kembung Bakar Bumbu Rica - fried spiced mackerel
User Rating: 5 / 5
Kembung Bakar Bumbu Rica
fried spiced mackerel
Bahan Bahan:
ingredients:
4 mackerels
50 ml of asam water
1 tsp salt
1 serai / sereh / lemongrass
2 jeruk purut leaves
1 tbsp lime, juice
1/2 tsp palm sugar
1/2 tsp salt
8 tbsp of oil
Haluskan:
bumbu:
13 shallots
12 red lomboks
20 red rawits
2 cm jahe
Cara membuat:
preparation:
Clean the fish and score it on both sides. Rub the fish with the asam water and the salt and let it rest for 25 minutes. Then rinse off.
Pound or grind the ingredients for the paste coarsely.
Heat the oil in a pan and fry the bumbu together with the serai and the jeruk purut for 7 minutes. Then add the salt, the palm sugar and the lime juice and mix well.
Rub the fish in with the mixture/bumbu and roast it over a charcoal fire until brown and cooked. Baste the fish with the bumbu regularly.
fried spiced mackerel
Bahan Bahan:
ingredients:
4 mackerels
50 ml of asam water
1 tsp salt
1 serai / sereh / lemongrass
2 jeruk purut leaves
1 tbsp lime, juice
1/2 tsp palm sugar
1/2 tsp salt
8 tbsp of oil
Haluskan:
bumbu:
13 shallots
12 red lomboks
20 red rawits
2 cm jahe
Cara membuat:
preparation:
Clean the fish and score it on both sides. Rub the fish with the asam water and the salt and let it rest for 25 minutes. Then rinse off.
Pound or grind the ingredients for the paste coarsely.
Heat the oil in a pan and fry the bumbu together with the serai and the jeruk purut for 7 minutes. Then add the salt, the palm sugar and the lime juice and mix well.
Rub the fish in with the mixture/bumbu and roast it over a charcoal fire until brown and cooked. Baste the fish with the bumbu regularly.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
