search
last read
- Sawi Putih Tumis Ebi - stir-fry of Chinese cabbage with mushrooms
- Ikan Tongkol Bumbu Gulai - tuna in creamy curry sauce
- Plecing Selada Air - watercress with sambalsauce
- Mentimun Asam Pedas - spicy cucumber salad with cashew nuts
- Steamed eggplant with garlic-sesame oil
- Ayam Goreng Kalasan - fried chicken kalasan
- Jukut Antungan - creamy and spicy salad
Ikan Masak Arsik - stuffed carp in a slight sourly sauce
User Rating: 5 / 5
Ikan Masak Arsik
stuffed carp in a slight sourly sauce
Bahan-bahan:
ingredients:
1 carp (900 gr)
10 sereh (lemongrass), crushed
5 jeruk purut leaves
10 chinese chives
250 ml asemwater
1 tsp salt
2 tbsp lime juice
2 ginger buds
3 pieces asam gelugur
250 gr bambu shoots
Haluskan;
bumbu:
11 red lomboks
1 tbsp szechuan pepper
8 kemir (candlenuts)
4 cm jahe (ginger)
4 cm kunyit (curcuma)
5 cm laos (galangal)
11 shallots
4 cloves garlic
2 tsp salt
Cara membuat:
preperation/method:
Clean the fish an rub it in with the salt and the lime juice and let it marinate for 10 minutes. Pound or grind the ingredients for the bumbu fine into a paste. Slice the ginger buds into 8 pieces and slice the bambu shoots into thin parts. Slice the jeruk purtu very thin. Stuff the fish with the sereh, the ginger buds and a part of the bumbu. Rub the fish in withe the remaining bumbu. Put the fish in a pan together with the asam, the chives, the jeruk purut ans the asemwater. Cook the fish slowly until done and the sauce has thickened. Add the bambu shoots during the last 5 minutes. 
stuffed carp in a slight sourly sauce
Bahan-bahan:
ingredients:
1 carp (900 gr)
10 sereh (lemongrass), crushed
5 jeruk purut leaves
10 chinese chives
250 ml asemwater
1 tsp salt
2 tbsp lime juice
2 ginger buds
3 pieces asam gelugur
250 gr bambu shoots
Haluskan;
bumbu:
11 red lomboks
1 tbsp szechuan pepper
8 kemir (candlenuts)
4 cm jahe (ginger)
4 cm kunyit (curcuma)
5 cm laos (galangal)
11 shallots
4 cloves garlic
2 tsp salt
Cara membuat:
preperation/method:
Clean the fish an rub it in with the salt and the lime juice and let it marinate for 10 minutes. Pound or grind the ingredients for the bumbu fine into a paste. Slice the ginger buds into 8 pieces and slice the bambu shoots into thin parts. Slice the jeruk purtu very thin. Stuff the fish with the sereh, the ginger buds and a part of the bumbu. Rub the fish in withe the remaining bumbu. Put the fish in a pan together with the asam, the chives, the jeruk purut ans the asemwater. Cook the fish slowly until done and the sauce has thickened. Add the bambu shoots during the last 5 minutes.
- Written by AsianCook
