No wonder that the province of Riau has a myriad of dishes made from fish because of its proximity to the sea. Let's quickly try one of these delicious cooking results. Definitely fell in love.
Ingredients and spices:
2 tail catfish, cut in 3 parts
2 bay leaves
2 cm lemongrass, take the white, crushed
1 1/2 teaspoon salt
1 teaspoon sugar
500 ml thin coconut milk, (from freshly squeezed coconut milk)
200 ml thick coconut milk from 1 coconut
3 tablespoons oil for sauteing
2 tail catfish, cut in 3 parts
2 bay leaves
2 cm lemongrass, take the white, crushed
1 1/2 teaspoon salt
1 teaspoon sugar
500 ml thin coconut milk, (from freshly squeezed coconut milk)
200 ml thick coconut milk from 1 coconut
3 tablespoons oil for sauteing
Subtle seasoning:
8 red onions
5 cloves of garlic
3 cm turmeric, burned
4 grains of nutmeg, roasted
1/2 teaspoon pepper
2 cm ginger
8 red onions
5 cloves of garlic
3 cm turmeric, burned
4 grains of nutmeg, roasted
1/2 teaspoon pepper
2 cm ginger
Processing way:
- Sprinkle catfish with 1/2 teaspoon salt and 1/2 teaspoon lime juice. Let stand 10 minutes.
- Heat the oil. Saute ground spices, bay leaves, and lemongrass until fragrant. Enter the thin coconut milk, salt, and sugar. Cook until boiling.
- Add catfish. Cook until done. Pour the coconut milk. Cook until boiling.
