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- Semur Ayam Dengan Soun - stewed chicken in dark sauce with soun
- Lele Masak Rawit - spicy fried and stewed fish
- Mbuku Hau
- Nasi Bakar Bandeng Pedas - Spicy roasted rice with fish
- Kangkung Tumis Petai kangkung - stewed with peteh beans and salted squid
- Gulai Bagar - braised beef with spices
- Garu Balanga - braised shin of beef in spicy sauce
Gurami Masak Taoco - fried fish with a taoco sauce

Gurami Masak Taoco
fried fish with a taoco sauce
Bahan-bahan:
ingredients:
2 pieces / 800 gr gurami, otherwise trout
5 cm jahe
3 tbsp kecap asin
5 tbsp taoco
1 tbsp palm sugar
1 tsp pepper
1 carrot
2 spring onions
1 tomato
200 ml chicken stock
1 tbsp cornstarch, dissolved with a little water
oil
Haluskan:
bumbu:
4 shallots
5 cloves of garlic
4 red lomboks
Cara membuat:
preparation:
Grate the jahe. Cut the carrot julienne. Cut the spring onion and tomato into small pieces / cubes. Pound or grind the ingredients for the bumbu fine into a paste.
Clean the fish and cut it into slices. Rub the slices in with the kecap and the jahe and let it marinate for 20 minutes. Heat the oil in a pan and fry the fish until brown and done and set aside.
Heat 3 tbsp oil in a pan and fry the bumbu for 5 minutes. Then add the taoco, the palm sugar and the pepper and mix well. Then add the carrot, the spring onion, the tomato and mix well. Then add the stock and bring to the boil.
Then mix in the cornstarch and stir until the sauce thickens. Spoon the sauce over the fish and serve.
fried fish with a taoco sauce
Bahan-bahan:
ingredients:
2 pieces / 800 gr gurami, otherwise trout
5 cm jahe
3 tbsp kecap asin
5 tbsp taoco
1 tbsp palm sugar
1 tsp pepper
1 carrot
2 spring onions
1 tomato
200 ml chicken stock
1 tbsp cornstarch, dissolved with a little water
oil
Haluskan:
bumbu:
4 shallots
5 cloves of garlic
4 red lomboks
Cara membuat:
preparation:
Grate the jahe. Cut the carrot julienne. Cut the spring onion and tomato into small pieces / cubes. Pound or grind the ingredients for the bumbu fine into a paste.
Clean the fish and cut it into slices. Rub the slices in with the kecap and the jahe and let it marinate for 20 minutes. Heat the oil in a pan and fry the fish until brown and done and set aside.
Heat 3 tbsp oil in a pan and fry the bumbu for 5 minutes. Then add the taoco, the palm sugar and the pepper and mix well. Then add the carrot, the spring onion, the tomato and mix well. Then add the stock and bring to the boil.
Then mix in the cornstarch and stir until the sauce thickens. Spoon the sauce over the fish and serve.
- Written by AsianCook