PROSEDURE TEKS (b inggris)

 

How to Make Fried Mackerel Fish

Ingredients:

500 grams of medium mackerel fish, washed, and cut off into slices

1 teaspoon of lemon juice

1 teaspoon of salt

Oil for frying

Subtle seasoning:

450 ml coconut milk from half grains

120 grams of rice flour

25 grams of corn starch

Spices:

4 red onions

5 cloves of garlic

2 teaspoons of coriander

3 toasted candlenut tree

1/2 teaspoon of ground pepper

1 teaspoon of salt

How to Make:

1. Sprinkle the mackerel with salt, some spices, and lemon juice. Let it for 20 minutes in the refrigerator.

2. Fry in an over medium heat until half cooked. Set aside.

3. Mix leftover spices, rice flour, and corn starch. Stir well. Pour the coconut milk while stirring until blended and smooth.

4. Fried dough with a large fire. Let the crunchy up and the foam is lost. Reduce heat.

5. Collect the crunchy gently with a wooden spoon. Place the fish on the edge of the dough. Fold the crunchy cover fish. Fry until cooked enough.

10) How to Make Black Pepper Shells

Ingredients :

500 grams of green-shelled mussels

2 tablespoons of coarse black pepper

3 large of red chillies and cut oblique

1 onion and sliced ​​long

2 cloves garlic, crushed, and chopped coarse

1 bay leaf

1 cm of ginger and crushed

1/2 tablespoon of soy sauce

1/4 teaspoon of salt

2 tablespoons of oyster sauce

1/2 teaspoon of sugar

1 teaspoon of sesame oil

150 ml of water

2 leeks and cut oblique

1 teaspoon of corn starch and 1 teaspoon of water. dissolved

Cooking oil for sauteing

Procedure :

1. Boiled mussels with bay leaf to a boil. Remove and drain.

2. Saute onion, garlic, red pepper, and ginger until fragrant.

3. Enter the shells. Stir well. Add oyster sauce, soy sauce, salt, coarse black pepper, and sugar. Stir well.

4. Pour water. Cook until boiling. Add leeks. Stir well.

5. Thicken with corn starch solution. Cook until thick. Towards lifted add sesame oil. Stir well.

6. Black pepper shells are ready to serve.