Puffed Fish Pepes Recipe
Different regions, different characteristics of each dish. In Surabaya or East Java style, fish paste is made using mashed yellow spices and added with wuluh starfruit slices to add a sour taste to the fish paste. As for the West Java area, usually use white spices. Even so, the taste of the Pepes dish is certainly delicious, with the spices that seep into the inside of the fish.
Ingredients
- Mackerel, washed and skinned - 3 tails
- Lemongrass, bruised - 3 sticks
- Belimbing wuluh, sliced - 8 pieces
- Basil - 1 bunch
- Toothpick - to taste
- Banana leaves - to taste
- Ground spices:
- Shallots - 12 cloves
- Garlic - 6 cloves
- Red chilies - 6 pieces
- Cayenne pepper - 8 pieces
- Roasted pecan - 6 grains
- Turmeric - 3 cm
- Galangal - 3 cm
- Sugar - 2 tsp
- Salt - 1.5 tsp
- See Mother's Recipe Version
Plans
- Coat the fish with ground spices. Leave for 15 minutes in the refrigerator.
- Take banana leaves, add basil, ground spices, star fruit, lemongrass and cover with fish. Cover again the top of the fish with spices and basil and starfruit.
- Wrap pepes, pin sticks on both sides.
- Steam for 30 minutes until cooked. Lift.
- Bake the peppers until fragrant (you can use a grill or Teflon) and the leaves are brown.
- 1. The use of fish can be changed according to taste, such as tuna, goldfish, and others.
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