Rujak Seasoning Gurame Recipe
The rujak seasoning has indeed succeeded in becoming a favorite because of its delicacy. No wonder we can find a variety of dishes cooked with this spice or served with it. Call it cireng, grilled chicken, to fried fish. If the chicken or fish grilled with rujak seasoning has a wet and legit texture, then this fried carp is very crispy, crunchy, and tightly wrapped with delicious rujak spices.
Ingredients
- Gurame - 1 tail
- Lime, squeeze the water - 1 fruit
- Salt - 1/4 tsp
- Pepper - 1/4 tsp
- Lemongrass, bruised - 2 sticks
- Galangal, bruised - 4 cm
- Bay leaf - 2 pieces
- Citrus leaves, remove the bone leaves - 3 pieces
- Water - 400 ml
- Tamarind soaking water - 4 tbsp
- Brown sugar - 2 tbsp
- Green cayenne pepper - 15 pieces
- Oil, for sauteing and frying - to taste
- Ground spices:
- Shallots - 8 grains
- Garlic - 4 cloves
- Candlenut - 5 grains
- Kencur - 1 cm
- Ginger - 1 cm
- Turmeric - 1 cm
- Red chilies - 4 pieces
- Salt - 1 tsp
- Buy ingredients and cooking utensils
Plans
- Wash the carp clean and then coat the entire surface with lime juice, salt, and pepper. Wait a moment.
- Heat a lot of oil. Fry the carp until dry. Lift and drain. Set aside.
- Saute ground spices with lemongrass, galangal, bay leaf, and lime leaves until fragrant.
- Pour water, tamarind water, and brown sugar. Stir well.
- Add fried fish and cayenne pepper. Stir well. Cook until the water is reduced and absorbed. Lift.
- Ready to be served.
- 1. Make sure the oil is really hot before the carp goes in for frying. This is important so that the fish does not stick to the pan.
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