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Milkfish Satay Cooking Recipes Ingredients Of Banten
Bantam Milkfish Satay Cooking Recipes
Culinary delights a region cannot be measured from the vastness, isn't it? The proof of Banten has many delicious dishes that are well worth trying. Sate bandeng is one ofthe obligatory culinary to be enjoyed.
Ingredients/spices Milkfish Satay:
- 2 fish tail banding (600 g)
- 50 grams of grated coconut, roasted peanuts
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon tamarind water
- 2 eggs, beaten off
- 100 ml coconut milk from 1/2 grains of coconut
- 2 tablespoons oil for sautéing
- banana leaves for wrapping
- bamboo to brace
Subtle Seasoning Milkfish Satay:
- 3 pieces of curly red chili
- 1 teaspoon coriander
- 1/4 teaspoon ground cumin
- 1 cm ginger
- 1 cm galangal
- 2 cm turmeric, burned
- 8 grains of red onion
- 4 cloves garlic
The Way Of Processing:
- At-at fish whitefish. Patahkan tail bone. Eject.
- Take 370 grams of flesh with a spoon.
- Milkfish meat is roasted to dry. The spines are separate.
- Heat the oil. Saute seasoning smooth until fragrant. Add coconut, roasted meat, salt,sugar, and tamarind juice. Mix well. Lift.
- Stir in eggs and coconut milk. Mix well. Take a little dough. Set aside. For the 2nd partof the dough.
- Enter each dough into the milkfish skin. The shape of the back.
- Flops milkfish with herbs. Wrap with banana leaves.
- Roast until done. Brush remaining marinade. Bake again while well-thumbed until cooked.
- For 8 pieces
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