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curry fish head  ( gulai kepala ikan ) indonesian recipes curry fish head  ( gulai kepala ikan ) indonesian recipes : ingredients: 1 piece (600 g) white snapper fish head 1 lemon 1 tablespoon salt 5 tablespoons cooking oil 5 pieces starfruit, cut into ½ cm 3 tamarind 3 bay leaves 2 stalks lemongrass, crushed 5 cm galangal, crushed 5 cm ginger, crushed 2 tsp salt 1L coconut milk Seasonings, mashed: 10 grains of red onion 5 cloves of garlic 5 pieces of red chili 1 red tomatoes 3 cm turmeric 2 tbsp coriander granules 1 tsp salt direction Rub the fish head with lemon and salt until blended. Store in the refrigerator for 60 minutes. Heat oil in a griddle. Use medium heat. Saute ground spices until fragrant. ADD starfruit, tamarind, bay leaves, lemon grass, galangal, ginger, and salt. Stir-fry until fragrant. Add coconut milk and fish heads. Cook until the sauce looks greasy and overcooked fish. Lift. Serve

Pepes is a way to process foodstuffs (usually for fish) with banana leaves to wrap the fish and its marinade. How to make are herbs and spices mashed and added basil leaves, tomatoes, and peppers dibalur / clad with carp that have been cleaned. All then wrapped in banana leaves and pinned with 2 pieces of small bamboo at each end. The bundle is then burned (dipepes) on the fire or embers from charcoal to dry. Ingredients: • 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs) • 1 tablespoon lime or lemon juice • ½ teaspoon salt • 2 banana leaf sheets, each about 25x45 cm, softened in hot water Spice Paste: • 1 teaspoon tamarind pulp • 2 tablespoons warm water • 2-3 red finger-length chilies • 1 stalk lemongrass, thick bottom third only, outer layers discarded , inner part sliced • 5 candlenuts or macadamia nuts, dry roasted until golden • 1 small ripe tomato • ½ teaspoon ground turmeric • ½ teaspoon dried shrimp paste, toasted • 1 teaspoon salt • 1 tablespoon palm sugar • Fe...

Eungkot Paya is acehnese culinary heritage that until now we can easily find. It was a tasty make Eungkot Paya many digemai by residents of Aceh. Are you interested to enjoy delicious Eungkot Paya?. You do not have far to Aceh to enjoy Eungkot Paya. Because of the vast distances of course. In addition you can also try to make yourself at home Eungkot Paya. Besides can be adjusted to taste, you can also modify the typical cuisine of Aceh's Eungkot Paya. So how? Take it easy, will share recipes archipelago Eungkot Paya recipes specifically for your typical Ace h. Pay attention and follow the advance Eungkot Paya recipes shared. After that you can modify to suit your individual taste. And this he has been waiting for Paya Recipe Eungkot most delicious typical Aceh. common snakehead recipe/  Eungkot Paya 500 grams  common snakehead lemon juice salt to taste 5 tablespoons toasted coconut that has been smoothed 2 sprigs of curry leaves or salam Koja, take leaves 3 pieces of orange ...

Ingredients: 500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod key lime/lime/calamansi (I used calamansi) for removing the fishy smell a small amount of salt 5 shallots (use 3 if you have the bigger size of shallot), thinly sliced 5 cloves garlic, thinly sliced 4 centimeter ginger root, scrapped and julienned 3 tablespoons kecap manis (Indonesian sweet soy sauce) 2 tablespoons tauco (fermented soy beans) 1 teaspoons ground white pepper 2 red cayenne peppers, roughly chopped 1 teaspoon raw canesugar (if you need it) 2 teaspoon salt (if you need it) 2-3 tablespoon cooking oil 200 mL water Garnish: Angle Cut of Red Cayenne Peppers Methods: 1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish. 2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil. 3. Heat up a wok at medium high. Add c...