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Ketupat Kandangan

  • Spicy

Serve: 5 Person

This specific example of South Kalimantan cuisine is unique because of the roasted fish taste in the sauce. This is a complete and filling dish.

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  • 1 fresh snakehead fish
  • 7 glasses coconut milk from 1 coconut
  • 1 lemongrass stalk, crushed
  • 6 kaffir lime leaves
  • 1 tsp tamarind juice
  • 1 bouillon cube
  • 1 tsp salt
  • 5 cooked ketupat steamed rice cakes
  • Oil
  • 2 tamarind pods
  • ½ tsp salt

Spice Paste

  • 2 tsp coriander, pan roasted
  • ¼ tsp cumin, pan roasted
  • ½ tsp peppercorns, pan roasted
  • 2 tsp chopped turmeric
  • 1 tsp chopped ginger
  • 2 tsp chopped galangal
  • 5 candlenuts, pan roasted
  • 3 garlic cloves
  • 7 shallots
  • ¼ tsp shrimp paste
  • 2 ½ tsp salt
  • 1 tsp sugar

Sambal/Chili Sauce

  • 10 bird’s eye chilies
  • 3 red chilies
  • 2 tsp fried shrimp paste
  • ½ red tomato
  • 3 shallots
  • 1 tsp salt

This specific example of South Kalimantan cuisine is unique because of the roasted fish taste in the sauce. This is a complete and filling dish.

Steps

  1. Clean fish cork, exhaust tail and head, cut -potong being. Marinate the fish with a squeeze average tamarind, let stand 15 minutes. Set aside.
  2. The grilled fish on hot coals, turning until cooked brown. Remove and set aside.
  3. saute ground spices, lemon grass and lime leaves until done. Pour the coconut milk, then give tamarind, broth, and salt. Bring to a boil. Enter grilled fish, and cook until the flavors mingle.
  4. Sambal: Fry seasoning until wilted, drain. Finely grind. Set aside.
  5. Cut diamond, put it on a serving plate. Pour the coconut milk and a piece of fish. Serve with sauce. Reviews
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa

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