Category Cuisines: Indonesian Cuisine
Estimated Preparation Time: 60 Minutes
Ingredients:
4 heads of small carp (600 g), cleaned, split lengthwise to open
1 teaspoon grated turmeric
1 clove garlic
1 teaspoon salt
Cooking oil for frying
3 tablespoons vegetable oil
6 eggs red onion, halved
10 pieces of red chili sauce, discard the stems
3 pieces of curly green chili, cut into rough
1 stalk lemongrass, crushed
1 bay leaves
1 cm galangal, crushed
250 ml of water
1 tablespoon lime juice
Seasoning mashed:
5 grains hazelnut
3 cloves garlic
5 grains of red onion
1 cm turmeric
1 teaspoon granulated sugar
1 teaspoon salt
1 piece Maggi Chicken ® Block Pain
How to Treat:
How to Make:
1. Crate-crate carp body, coat with lemon juice, salt and turmeric until blended. Let stand for 15 minutes.
2. Fry in oil until dry a lot of brown. Remove and drain.
3. Heat oil, saute ground spices until fragrant.
4. Enter the red onion, red chili, green chili, lemon grass, galangal and salam. Stir until fragrant.
5. Pour water and lemon juice, bring to a boil.
6. Enter carp fry, stirring, until spices wrapped. Remove from heat.
7. Serve hot.
tips:
-Choose the goldfish are still alive in order to get a crispy savory flavor of meat and not rancid.
-Ask your fishmonger to clean and cut the meat to the side making it easier to dry when fried.
Nutrition Information:
Calories: 217 Cal
Protein: 19.5 grams
Fat: 12.7 grams
Fiber: 0.72 grams
Carbohydrates: 5:59 g
Title : Goldfish Pesmol
Description : Category Cuisines : Indonesian Cuisine Estimated Preparation Time : 60 Minutes Ingredients : 4 heads of small carp (600 g ),...