Fish Egg Pepes Recipe
Fish eggs that have a savory and unique taste will be even more delicious when processed into Pepes. Pepes seasoning combines various spices and aromatic spices that can 'cover' the fishy fish eggs.
Ingredients
- Fish roe - 250 grams
- Large red chilies, sliced oblique - 2 pieces
- Cayenne pepper - 10 pieces
- Red tomatoes, chopped - 2 pieces
- Basil, pick the leaves - 1 bunch
- Bay leaf, shredded - 3 pieces
- Citrus leaves, shredded - 3 pieces
- Lemongrass, take the white part and thinly slice - 2 sticks
- Galangal, thinly sliced - 4 cm
- Eggs, beaten - 1 egg
- Sugar - 1 tbsp
- Banana leaves, for wrapping - to taste
- Toothpick, to attach the banana leaf package - to taste
- Ground spices:
- Shallots - 6 grains
- Garlic - 4 cloves
- Candlenut, roasted - 2 grains
- Big red chili - 1 piece
- Ginger - 2 cm
- Salt - 1 tsp
- Purchase ingredients and cooking utensils
Plans
- Wash the fish eggs. Divide into 6 parts. Set aside.
- In a bowl, mix the ground spices together with the chopped red chilies, cayenne pepper, tomatoes, basil leaves, bay leaves, lime leaves, lemongrass, galangal, beaten egg, and sugar. Stir well. Divide into 6 parts. Set aside.
- Set the steamer pot on the stove. Add water and cook until the water boils.
- Take 2 banana leaves and stack them on top of each other. Put 1 part fish eggs and seasonings. Roll up a banana leaf, shaped like a rice cake, and secure both ends with a toothpick. Do it until the dough runs out.
- Steam the pepes for 30 minutes until cooked. Lift.
- Ready to be served.
- 1. If you like spicy, the amount of chili can be adjusted according to taste.
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