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Pecel Lele





Material:

4 tail catfish medium size, clean, body slices

Oil for frying

Marinade, mix well:

1 tsp coriander, crushed

3 cloves garlic, crushed

1 tsp fine salt

2 tablespoons lime juice

75 ml water

Sambal Pecel Catfish:

5 pieces of red pepper, fried

10 pieces of chili pepper, fried

2 tomatoes, fried

4 cloves garlic, fried

2 spring onions, fried

4 pieces of pecans, fried

1 teaspoon lemon lime / lemon

1 teaspoon salt

Lalapan Complement:

Cucumber

Basil

Tomatoes

Directions:

1. Soak catfish with marinade solution. Allow 30 minutes for flavor to infuse.

2. Heat oil and fry until cooked and dry catfish. Remove and drain.

3. Sambal Pecel Catfish: Mix all sauce ingredients in a mortar, mash with a pestle and mortar until smooth.

4. Presentation: Prepare a serving dish, arrange catfish, lapanan and complementary sauce. Serve immediately while hot hot.

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