Mmmmm.....Fish is a kind of seafood the most widely known by the public. Pangek fish is processed fish berbalur thick sauce, thick gravy has a sour taste, spicy and savory. Kuah processed derived from coconut milk cooked until thick and penetrate into the flesh of fish.
Consuming fish is very good for our bodies, therefore, often the one to eat fish, fish pangek with unusual flavors will certainly make you and your family will not be bored to consume these types of seafood.
INGREDIENTS :
How to make:
Rinse the fish, then coat with lime juice and salt to taste. Let stand briefly until absorbed.
Mix the spices with coconut milk and all other ingredients except the bay leaf and ginger and stir well.
Prepare the pan (use a non-stick), Cover with bay leaves and slices of galangal. Put the fish, then masukancampuran seasoning, and cook over medium heat until boiling.
Reduce heat, continue to cook until the fish and all other materials shrink mature and coconut milk (do not need to be reversed and forth). Serve.
Consuming fish is very good for our bodies, therefore, often the one to eat fish, fish pangek with unusual flavors will certainly make you and your family will not be bored to consume these types of seafood.
INGREDIENTS :
- 750 grams of fish fillet, cut into 1 cm thick
- 2 tablespoons lime juice
- salt to taste
- 5 bay leaves
- 2 segment thumb galangal, thinly sliced
- 3 large red chilies, seeded, cut into pieces
- 1 sheet turmeric leaf, chopped
- 2 stalks of basil leaves, picking leaves
- 1 stalk lemongrass, thinly sliced oblique
- 2 tomatoes, seeded, cut into pieces
- 750 ml coconut milk from 1 coconut
- Softened seasoning:
- 12 red onions
- 5 cloves garlic
- 5 grains of roasted hazelnut
- 1 vertebra thumb ginger, grated
- 1 vertebra turmeric thumb fuel
- salt to taste
How to make:
Rinse the fish, then coat with lime juice and salt to taste. Let stand briefly until absorbed.
Mix the spices with coconut milk and all other ingredients except the bay leaf and ginger and stir well.
Prepare the pan (use a non-stick), Cover with bay leaves and slices of galangal. Put the fish, then masukancampuran seasoning, and cook over medium heat until boiling.
Reduce heat, continue to cook until the fish and all other materials shrink mature and coconut milk (do not need to be reversed and forth). Serve.
