Recipe by Dapur Rasamasa
Serve: 5 Person
Rice cake as alternative to rice
- Inexpensive
Ingredients
- 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
- Clean fish cork, exhaust tail and head, cut -potong being. Marinate the fish with a squeeze average tamarind, let stand 15 minutes. Set aside.
- The grilled fish on hot coals, turning until cooked brown. Remove and set aside.
- 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.
- Sambal: Fry seasoning until wilted, drain. Finely grind. Set aside.
- Cut diamond, put it on a serving plate. Pour the coconut milk and a piece of fish. Serve with sauce. Reviews
