Esta es una exhibición prevé de cómo se va ver la receta de 'Kari Ikan Tongkol' imprimido.

Receta Kari Ikan Tongkol
by Global Cookbook

Kari Ikan Tongkol
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Ingredientes

  • 400 gm ikan Tongkol (also known as ikan Kayu )
  • 2 x eggplants, quartered
  • 2 piece dry tamarind skin ( asam gelugor )
  • 6 x shallots
  • 2 clv garlic
  • 1 x cm piece galangal
  • 1 stalk lemon grass
  • 1 1/2 Tbsp. chilli paste
  • 1 Tbsp. coriander pwdr
  • 1/4 tsp grnd black pepper
  • 1/2 tsp grnd cumin ( jintan putih )
  • 1/4 c. thick coconut lowfat milk
  • 1 c. thin coconut lowfat milk
  • 1/4 tsp salt or possibly to taste
  • 1 tsp sugar
  • 1/2 tsp ikan bilis stock granules

Direcciones

  1. Method:CUT fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside.
  2. Heat oil in a wok till warm and fry fish for 2 to 3 min on each side. Dish out and set aside.
  3. Heat wok with 3 tbsp oil and saute/fry combined grnd ingredients till fragrant. Pour in thin coconut lowfat milk and add in dry tamarind skin pcs and egg plants. Bring to a boil. Add fish slices and thick coconut lowfat milk. Fold in seasoning and boil for 3 to 4 min. Dish out and serve warm with nasi dagang .