Recipe For Pindang Cob Balado
Jerky, chicken, eggs, and fish are food ingredients that are often cooked with balado seasoning. Especially for fish, fish with thick and dense flesh are more suitable for making balado, such as tuna, tuna, and mackerel. Not only fresh fish, pindang fish is also suitable and super delicious to be processed into this dish.
Ingredients
- Pindang cobs, medium cut - 250 grams
- Citrus leaves, torn - 2 pieces
- Bay leaf - 1 sheet
- Lemongrass, bruised - 1 stick
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
- Water - 50 ml
- Ground spices:
- Big red chili - 5 pieces
- Curly red chili - 5 pieces
- Shallots - 6 grains
- Garlic - 3 cloves
- Tomato - 1 piece
- Shrimp, grilled - 1 tsp
- See Mother's Recipe Version
Plans
- Fry pindang cob until cooked. Remove and set aside.
- Saute ground spices, lime leaves, bay leaves, and lemon grass until cooked and fragrant.
- Enter the cob sticks. Stir well.
- Add salt and sugar. Stir well.
- Pour water and mix well. Cook until the spices absorb and the gravy has reduced. Lift.
- Ready to be served.
- 1. Choose the white cob pindang. Pindang cob which is black in color has a slightly bitter taste.
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