Sambal Eel Recipe
The savory and spicy eel sauce makes your appetite increase, you want to add more and more. The crunchy sensation of the eel sauce also makes your cooking even more delicious. Served as a side dish of fried chicken, fried mushrooms, even tempeh or fried tofu is very delicious! Come on , make eel sauce for chili stock at home. The ingredients are very simple and easy to make. Serve to add to the delicacy of the breakfast or family lunch menu.
Ingredients
- Eels, medium size - 2 tails
- Turmeric powder - 1 tbsp
- Lime - 3 pieces
- Salt - 1 tbsp
- Pete, noon - 1 plank
- Sugar - 1/2 tsp
- Salt - 1/2 tsp
- Mushroom broth - 1/2 tsp
- Right amount of oil
- Rough Uleg:
- Shallots - 5 cloves
- Garlic - 1 clove
- Red chilies - 7 pieces
- Red cayenne pepper - 10 pieces
- Buy ingredients and cooking utensils
Plans
- Afternoon the eel and then crush the meat, cut according to taste.
- Soak the cut eel with turmeric, salt and lime juice, mix well and leave for 5 minutes. Then remove the mucus that is in the eel with a little knead. Wash clean and set aside.
- Heat cooking oil, fry the eel until cooked. Be careful when frying the eel because it can explode and splash hot oil. If it is cooked, drain.
- Heat 5 tablespoons of used oil to fry the eel, then stir-fry the ground spices until fragrant and change color.
- Add sugar, salt and mushroom broth, stir until smooth. Correct the taste if it's just right, add the fried eel and the banana, stir everything until smooth. Turn off the heat and serve.
- If you don't like the petai, you can remove the petai.
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