Lombok Ijo Shredded Cob Recipe
This dish is suitable for those of you who want to eat fish hassle-free, without having to separate the meat from the spines. Steam fresh tuna until cooked and easy to shred the meat. Next, the shredded fish will be sautéed with a mixture of spices until cooked and dry. Make sure to always stir when cooking it so it doesn't burnt . The dried lombok ijo shredded cobs will last longer when stored and can also be used as stock for side dishes in the refrigerator.
Ingredients
- Fresh cobs, bone removed - 300 grams
- Lime, take the juice - 1 fruit
- Lemongrass, bruised - 1 stick
- Galangal, bruised - 3 cm
- Ginger, thinly sliced - 2 cm
- Bay leaf - 2 pieces
- Large green chilies, sliced oblique - 2 pieces
- Basil, pick the leaves - 1 bunch
- Oyster sauce - 1 tbsp
- Salt - 1 tsp
- Sugar - 1/2 tsp
- Oil, for frying - 3 tbsp
- Enough water
- Ground spices:
- Garlic - 3 cloves
- Shallots - 5 grains
- Large green chilies - 4 pieces
- Green cayenne pepper - 10 pieces
- Terasi - 1/2 tsp
- Purchase ingredients and cooking utensils
Plans
- Clean the tuna meat. Sprinkle with orange juice and salt to taste. Steam the fish for 10 minutes. Remove the fish from the steamer, let it cool, and shred the meat. Set aside.
- Heat the oil. Saute ground spices with lemongrass, galangal, ginger, and bay leaf until fragrant and cooked.
- Add oyster sauce and a little water. Stir well.
- Enter the shredded cobs. Stir well.
- Enter the large green chili slices, salt, and sugar. Stir well and cook until cooked and dry.
- Add basil leaves. Stir well. Lift.
- Ready to be served.
- 1. Choose tuna that is still fresh and not too dark in color.
Post a Comment for "Lombok Ijo Shredded Cob Recipe"