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Ikan Pari Asam Pedas
stewed fish in a spicy, slightly sour sauce

500 gr stingray
2 tsp salt
15 tbsp asam water
1 kecombrang flower
5 sprigs water pepper / daun kesum (polygonum hydropiper)
500ml water
1 tbsp asam jawa
1 tsp salt
4 tbsp oil

9 shallots
3 cloves of garlic
9 red lomboks
2 cm kunyit
2 cm jahe

Cara membuat:
Cut the fish into 6x8 cm slices and rub them with the salt and asam water. Let it rest on for 10 minutes and then rinse. Do this several times.
Pound or grind the ingredients for the bumbu into a paste. Cut the kecombrang in half lengthwise.
Heat the oil in a pan and fry the bumbu for 6 minutes. Then add the fish, the kecombrang, the water pepper and half of the water and cook over low heat for 5 minutes.
Then add the remaining water, the asam jawa and the salt and bring it to the boil while stirring and cook until done. Serve.
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