Java seafood dishes from this one is very tempting. Very legit sauce coupled with a tasty snapper certainly will not let you down, the Red Snapper Fish Head Stew. Are you curious about the taste of Red Snapper Fish Head Stew this?
The following recipe Red Snapper Fish Head Stew:

1 kg red snapper head
2 pieces kandis acid / tamarind
5 pieces of orange leaves
2 SALAM leaves
3 stalks lemongrass crushed
200 ml thick coconut milk
1000 ml thin coconut milk
4 tablespoons of cooking oil

Seasoning (mashed):
7 red chilies
4 cloves of garlic
5 pieces of red onion
3 cm turmeric
3 cm ginger
3 cm galangal
1 tablespoon coriander fried without oil
salt to taste
1 tablespoon granulated sugar

How to Make:
1 Saute the blended spices and seasonings that are not true and mashed until fragrant spices cooked.
2 Insert the head of the fish, stir-fry and fish head back up to change color.
3 Enter 500 ml thin coconut milk, reduce heat and cover.
Cook 4 to 15 minutes, then add the remaining thin coconut milk and cook until all cooked.
5. Finally enter the thick coconut milk, stir and turn off the heat for a moment.
6 More deliciously cool after heated once again and served warm.


Tofu Recipes Mix cuisines of East Java, especially Surabaya and Lamongan very tempting. how to cook, almost similar to the typical way of making soup kikil Surabaya. For you who are interested, please try the following recipe out intervention at home. 

Know, 4 pieces, season salt, fried 
Small size shrimp crackers, 100 grams, fried 
Leaf lettuce, 6 sheets, cut into rough 
Yellow noodles / egg noodles, 100 grams 
Sprouts, 100 grams, siangi, boiled briefly 
Know Gravy Mix Ingredients: 

Hard meat /cow leg veins , 500 grams 
Water, 1500 ml 
Pepper powder, 1 teaspoon 
Garlic, 3 cloves, crushed 
Roasted cumin, 1 teaspoon, puree 
Roasted coriander, 1/2 teaspoon, puree 
Turmeric, 1 vertebra finger, puree 
Powder, half knuckle, puree 
Kaffir lime leaves, 2 pieces 
Green onion, 2 stalks, thinly sliced​​, sautéed 
Salt, to taste 
Cooking oil, 2 tablespoons 

Ingredients for fried Lento: 

cassava, 300 grams, peeled and grated 
Green onion, 2 stalks, thinly sliced 
Roasted cumin, 1 teaspoon 
Roasted coriander, 1/2 teaspoon 
Turmeric, 1/2 finger joints 
Powder, 1/2 finger joints 
Kaffir lime leaves, 2 pieces 
Garlic, 3 cloves 
Salt, to taste 
Cooking oil, 400 ml 

Mix the sauce ingredients Petis Know: 

Cayenne pepper, 12 pieces, boiled 
Red pepper, 3 pieces, boiled 
Salt, to taste 
Shrimp paste, 3 tablespoons 
Hot water, 2 tablespoons 
Lime juice, 2 tablespoons 

Know How to Make a Mix: 

Gravy: Heat oil, fry ground spices and lime leaves until fragrant. Lift. Boil the meat with water until the meat is soft enough. Remove the bacon, cut into pieces and insert back into the broth. Enter stir spices, scallions and salt, bring to a boil. Lift. 
Lento fried pastry: Blend all ingredients except cassava, onion and cooking oil (for seasoning). Mix spices in the grated cassava and green onion. Stir well, flat round shape. Heat oil, fry until cooked, remove from heat. 
Arrange in a serving dish, chunks of tofu, lento, lettuce and bean sprouts. Pour sauce beefy taste. Serve with chili paste and crackers.