Resep Gulai Ikan Kakap

Snapper Fish Stew Recipe White and Red Snapper. Stew Recipes may not be a stranger to friends. Yes, there are several kinds of curry recipes are much sought after and cooked by the premises. But usually we mggunakan main ingredient of meat to make this recipe authentic Indonesian cuisine. For this time I will invite friends to try to make recipes using spices seasoning fish curry. Almost all types of fish that we know we can cook with curry spices, such as curry recipe snapper, curry swordfish, tuna, tilapia, catfish or other types of fish. Even the head of the fish can we cook with the fish head curry recipe.

Snapper Fish Head Stew recipe is one of the recipes fish is very popular in Indonesia. Even though this recipe comes from the Province of West Sumatra, but because it is very tasty and delicious, this recipe is spread in almost all parts of Indonesia. But because the raw material fish head is a little hard to come by, this time I will invite friends to memasaka Fish Stew Recipe its course. In this recipe, the main raw material is the snapper which is a favorite of our family. But friends can also replace it with another family favorite fish, such as swordfish, tuna, tilapia, catfish or even can use carp or other land as its main ingredient.

As a variation of dishes with curry spices other, Snapper Fish Stew Recipes, this time using a thick sauce derived from coconut milk (condensed milk and coconut milk need dilute). In addition to providing the sensation of deliciousness that is second to none, the use of coconut milk also provides natural savory taste sensation. Therefore, the selection of materials used coconut milk should be acutely aware of. Of course, the selection of raw materials is also true fish must be considered. Use snapper which was really good quality and fresh (no fishy smell). Of course, pemiihan raw material herbs and spices it also must be considered.

Materials and Snapper Fish Stew Seasoning Tasty Recipes

1. The main ingredient needed is a fresh snapper fish with a size of approximately 1.3-1.5 kg. Can also use white or red snapper.

2. Citrus fruit juice large size as much as 1 piece. Cut the middle into sections so easy dikeluarin water.

3. The local red onion medium large size 5-6 pcs. Peel the skin and puree to stir-fry seasoning.

4. Hot Pepper Fruit size was large as 4-5 pcs. Thinly slice thinly and saute for seasoning blend.

5. Garlic medium large size as much as 3 cloves. Peel the skin and puree also for seasoning stir.

6. Pecan by about 2 points. Blend with herbs stir the others.

7. Turmeric approximately along the first knuckle. Peel the skin and puree with herbs stir the others.

8. Thick coconut milk of approximately 250cc or one glass. Use coconut milk from coconut fruit juice so that the result is more tasty and savory.

9. Santan Dilute approximately one glass of water (250cc).

10. Leeks are clean and nice as much as 1-2 cigarettes. Rinse and thinly slice great for topping.

11. Fruit carambola or starfruit vegetable as much as 3 pcs. Wash and cut into large pieces as well.

12. Air Asam Jawa of approximately 2 large spoons or tablespoons.

13. Fruit green tomatoes were great size of approximately 2-3 pcs. Rinse and cut a great big too.

14. broth powder to taste to make it more tasteful.

15. orange leaves of approximately 3 pcs.

16. Ginger was a great size along the first segment. Obese and crushed in order to more easily mixed with other spices.

17. Rod lemongrass medium size as much as one rod. Keprak trunk or crushed as well.

18. Galangal medium large size along approximately one finger adults. Crushed as well.

19. Table salt iodized taste.

20. Cooking oil for frying and sauteing fish taste.

How to Make Fish Stew Recipe

1. Clean the fish kakapnya using clean water flow. Do not forget to remove all the innards of the fish until it is completely clean so that no smell of cooking results.

2. Cut according to taste or approximately 5-6 portions. Do not forget the head of the fish is also used, but the first cut into two parts.

3. Take a lemon that has been cut and squeeze the juice over the fish to parse amisnya smell. Add salt to taste and let stand seep for about 5-7 minutes.

4. While waiting, friends can soften the onion, garlic, red chilli, turmeric and 2 eggs kemirinya to pan.

5. Prepare a frying pan and fill with enough oil to fry fish kakapnya.

6. Enter the fish and fry over medium heat ketch. Back and forth so that the level of maturity evenly. Do not be too long, just until half cooked just then remove and drain.

7. Reduce the oil and leaving little for sauteing. ADD onion, garlic and other traps that have been smoothed over. Back and forth for a while so as not to burn and until fragrant smell out.

8. Enter the lime leaves, ginger, broth powder to taste, lemongrass and galangal that have been crushed. Stir stir stir again with a previous seasonings until all ingredients are tender.

9. The next step Pour liquid milk into the batter spice seasoning above. Stir in coconut milk diluted stir until mixed with the other ingredients.

10. Put tamarind water that has been prepared and salt to taste. Stir stir again until all ingredients are well blended and boil. Remember, keep stirring until the milk do not rupture.

11. The next step enter fried snapper already half done previously. Stir in seasoning and stirring occasionally until sauce soak into the meat broth of fish and the water is reduced.

12. Enter a thick coconut milk that has been prepared. Stir stir again until the coconut milk to a boil.

13. The last step enter the leatherback, green tomatoes that have been cut into pieces and onion leaves. Stir again until slightly thickened sauce and curry snapper ready to serve.

May be useful. Thank you

Resep Pepes Ikan Mas

Recipes Pepes Ikan Mas Nila, Cob and How to Make it. As we all know, the territory of our country almost composed mostly of water area, be it ocean, oceans, rivers and lakes. To that end, as a citizen of Indonesia, it is appropriate that we use the results of these resources as well as possible, especially the results of the fish. Whether it's a freshwater fish, such as tilapia, catfish, mackerel or sea fish, such as tuna, anchovies and other fish recipe contains a lot of nutrients, protein and other good content that is needed our body. This time we will try the steamed fish recipe spiced with herbs typical of Indonesia. Steamed fish cuisine is indeed one of our cultural heritage which has been known for its delicious taste.

Actually, the recipe spiced not only be made using only fish. Friends certainly know that we can also make prescription pepes know, recipes spiced chicken, steamed mushrooms and others. But the first time Indonesia is indeed the recipe was created for Recipes Pepes Ikan Tuna, Mackerel Pepes, Pepes Ikan Mas and other fish species. Almost all species of fish can be made with herbs pepes almost the same, namely to use onion and garlic as a seasoning base coupled with some Indonesian natural spices such as lemongrass, turmeric to provide an attractive color, coriander, bay leaf and a few others. Of course do not forget the salt, sugar and some fruit or chili and red chili for friends who like spicy food.

Although the recipe how to make Pepes Ikan is quite simple and easy, it does not mean the end result was great too simple. If the problem flavors, Recipes Pepes with fish material is no less delicious than the other fish recipes. Of course, in addition to delicious, steamed fish recipes also contain lots of vitamins, iron and animal protein that is needed by our bodies. The combination of spices and wrapped in banana leaves by steaming in addition to providing a distinctive taste seasoning spiced, make seasoning seep deeply into the flesh of the fish, retain the nutrients that are not damaged like that when fried fish is also useful for reducing cholesterol levels in our body.

Of course there are some things that friends should take note that the outcome is perfect and there beberpa things that must be considered in the process of preparation and ripening. The most important thing is the friends should really clean up with a good fish to be used. In addition to keeping the flavor of the meat, fish offal or dirt still clinging to the body of the fish when pengukusannya process could also poses no bitter taste in recipes spiced fish. After the somewhat oblique slices in the fish's body so his recipe seasoning spiced meat penetrate to the inside. Rub the outside of the body of the fish after the washing process with lemon juice to help eliminate the typical fishy smell of fish.

Ingredients and Recipes Pepes Ikan Bumbu

1. As the name implies, steamed fish recipe requires fresh fish of approximately 1 kg. Rinse the outer and inner parts of the body and give the fish cutlet

2-3 times more easily absorbed so that the seasoning.

Lemon-size large enough (approximately 2-3 pcs), depending on the size of the oranges used. Cut into pieces and then squeeze and keluakan water for fish grease.

2. Table salt iodized taste to grease the fish before cooking and for spices / tumisannya (spices take approximately as much as a small spoon).

3. Seasonings to taste flavors of approximately 1 small spoon. Can be removed if you do not like and replaced with steeled salt and sugar.

4. Banana leaves intact and fresh taste. Do not forget to clean the surface of the leaves and then reheat briefly over a flame until slightly wilted (by sliding over the fire, do not get burned) so easily when wrapped later.

5. Fruit red chili sauce of approximately 8-11 pcs. Rinse before use.

6. The big red chili fresh fruit of approximately 3-5 pcs (optional). Rinse and slice a little small for the marinade mixture.

7. Leaves regards medium size of approximately 4 sheets. Wash thoroughly before being mixed with other materials.

8. Vegetable oil to taste.

9. The water is clean enough (of approximately 2 liters).

10. Ginger is a great medium size more or less along the 6 knuckles adults. Peeled and thinly sliced ​​thinly.

11. Fresh Chives of approximately 2 pcs only. Rinse and then sliced ​​a little small.

12. Galangal medium large size more or less along the two knuckles adults. Rinse, peel and slice the market.

13. Turmeric large size was approximately equal to 3 knuckles adults. Rinse the outside, rough peel and slice thinly.

14. Trunk of approximately 2 lemongrass stalks. Rinse and then sliced ​​a little small.

15. Shallots are medium large size of approximately 14 cloves. 4 pcs for subtle seasoning and 10 pcs peeled and sliced ​​thin thin.

16. Garlic medium large size of approximately 12 pcs. 2 cloves peeled and mashed to smooth flavor and 10 pcs thinly sliced ​​thinly.

17. Kemiri of approximately 9-10 pcs for smooth flavor.

18. Brown sugar of approximately 1 spoon. Thin thin comb for his subtle seasoning.

19. Coriander by about one tablespoon for delicate seasoning.

20. Terasi good quality a little.

21. Nutmeg powder or a fine of approximately a quarter of a small spoon to mix subtle seasoning.

How to Make Simple Easy Recipes Pepes Ikan

1. After the fish that will be used to clean up really clean, coat the entire piece of fish with a mixture of lemon juice and salt iodized until all parts of the fish is covered perfectly. Let and let stand for a while so that the typical fishy smell of fish disappeared.

2. While waiting for the orange juice seep, friends can make subtle seasoning.

3. To smooth the marinade can use a blender, but for best results, should we use the manual method wrote, that in the hands of all the spices pestle using subtle, such as brown sugar, garlic, onion, cilantro, a little paste, nutmeg, pecans, oil vegetables to be more soft and fast penetrate into the marinade and let salt to taste until it is completely smooth.

4. The seasoning that has been refined over the split into two. One part to coat the fish inside and outside of the first and some are mixed with (seasoning iris) red chili large sliced, ginger is sliced, red onion slices, garlic slices, turmeric, iris, spring onion slices, ginger slices and lemon grass slices to the outside.

5. Coat the fish that have been smeared dengai lemon juice with spices above the first. Roll out until all the fish outer and inner fish (stomach) filled all flat.

6. Take a banana leaf that has been previously cleaned and then cut to the desired size for wrapping and steaming fish pepesnya.

7. Take some spices mixed with other condiments slices and then put on a banana leaf and then grab the fish and the seasoning above Tarus.

8. Take the rest of the spices plus sliced ​​seasoning and rub back outside. Add bay leaves, basil leaves and large pieces of cayenne pepper over the fish and then utup banana leaves neatly and use the key toothpick or sticks.

9. Prepare a steamer pot atan or friends can also use a pressure cooker so that the meat was really tender until thereto.

10. Put enough water or of approximately 2 liters and add a little vegetable oil into it (by about 2 tablespoons).

11. Turn to medium heat until the water boils small then enter a banana leaf packet containing steamed fish. Cover and steam until cooked or approximately one hour.

May be useful. Thank you