Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken with strong taste from the deadly due of bird's…
- Spicy
Ingredients
5 small common carp fish (1 fish per person), rubbed with lime squeeze
1 lime
½ bunch long bean, cut to match fish length
½ bunch (10) chives, cleaned
2 torch ginger flower, cut lengthwise into four parts
5 lemongrass, pound its fleshy part, cut its leafy part and set aside
1 piece asam cekala, pounded and seeded
1 piece asam gelugur
7 glasses (1.4 liter) water
Spice paste
150 gram yellow spice base
50 gram schezuan pepper, remove its twigs
50 gram red bird's eye chilies
15 candlenuts
1 tablespoon salt
Nani arsik needs to be slow-cooked twice until its water is reduced, the bones become tender, and the spice blend is well infused.
Steps
- Rub part of spice paste all over fish, and fill remaining part into its stomach. Set aside.
- Line a large pan with the leafy part of lemongrass. Place fish, long bean and chives on top of them.
- Pour water and cook until the water is reduced to a glass.
- Turn heat off, leave overnight.
- Add water and salt, cook again until water is reduced again to a glass. Turn heat off, and remove.
