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Serani Pindang Recipe
September 03, 2022
Ingredients White pomfret, cleaned - 500 grams Lime - 1 grain Garlic, sliced - 3 cloves Shallots, sliced - 5 grains Lemongrass, bruised - 2 sticks Ginger, bruised - 1 segment Turmeric, bruised - 1 segment Citrus leaves - 1 sheet Bay leaf - 1 sheet Red chili pepper - 10 grains Tomato, chopped - 1 piece Salt - 1/2 tbsp Sugar - 1/4 tbsp Pepper powder - 1/4 tsp Basil leaves - 1 handful Water - 1.5 liters Oil, for frying - 1 tbsp See Mother's Recipe Version Plans Wash the fish and then coat it with lime juice. Leave for 5 minutes then rinse again until clean. Set aside. Heat the oil. Saute garlic, shallots, lemongrass, ginger, turmeric, bay leaf, and lime leaves until fragrant. Pour in the water and stir until smooth. Let it cook until it boils. Add the fish, whole cayenne pepper, and chopped tomatoes. Stir slowly. Season with salt, sugar and ground pepper. Stir well then let it boil again and the fish is cooked. Add basil leaves. Stir well then turn off the fire. Lift. Ready to be served. 1. For garlic and shallots, just cut into large pieces.
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