Chilli Jambal Bone Recipe
Bones from jambal roti salted fish are not left behind to be processed, you know . Don't imagine fish bones that are completely clean without meat yes . The jambal bone that was chosen was of course the one that still had the remnants of meat attached. So that when cooked until absorbed with spicy chili sauce, it will taste very delicious. One of the characteristics of this dish is sliced or knead chili gendot which makes it even more spicy to bite.
Ingredients
- Jambal Roti Bone - 500 grams
- Garlic, coarsely chopped - 3 cloves
- Shallots, coarsely chopped - 6 grains
- Lemongrass, bruised - 1 stick
- Galangal, bruised - 1/2 finger
- Large green chilies, roughly chopped - 5 pieces
- Curly green chilies, roughly chopped - 5 pieces
- Gendot chili, coarsely sliced - 5 pieces
- Basil, noon - 2 sprigs
- Green tomatoes, roughly chopped - 1 piece
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
- Water - 100 ml
- Oil, for frying - to taste
- Purchase ingredients and cooking utensils
Plans
- Soak the jambal roti bones in hot water for about 20 minutes. Lift and drain.
- Heat some oil. Saute garlic, onion, lemongrass, and galangal until fragrant.
- Add large and curly green chilies, and hot chilies. Stir well.
- Add the jambal bones. Stir briefly.
- Pour water and add salt and sugar. Stir well.
- Add the chopped tomatoes and basil. Stir well and cook over medium heat until the water reduces. Lift.
- Ready to be served.
- Gendot chili can be replaced with red cayenne pepper.
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