GULAI KEPALA KAKAP MERAH ALA JAWA
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:
ingredients:
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.
TAHU CAMPUR ALA JAWA TIMUR
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.
ingredients:
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.