Pindang Bandeng Ingredients:
Milkfish 2 pieces
1 tsp lemon juice or 1 tbsp tamarind water (1 tsp tamarind and 2 tbsp water)
1/2 tsp Salt
1000 ml water
2 bay leaves
2 lemongrass stalks, crushed
4 leaves Oranges
3 Tomatoes
3 tbsp Sweet Soy Sauce (can be added according to taste)
2 1/4 tsp Salt
3/4 tsp Sugar
1 tsp Brown Sugar
1 tbsp Tamarind
1 sheet Pete
10 whole Cayenne Pepper
Milkfish 2 pieces
1 tsp lemon juice or 1 tbsp tamarind water (1 tsp tamarind and 2 tbsp water)
1/2 tsp Salt
1000 ml water
2 bay leaves
2 lemongrass stalks, crushed
4 leaves Oranges
3 Tomatoes
3 tbsp Sweet Soy Sauce (can be added according to taste)
2 1/4 tsp Salt
3/4 tsp Sugar
1 tsp Brown Sugar
1 tbsp Tamarind
1 sheet Pete
10 whole Cayenne Pepper
Spices Grilled Pindang Bandeng :
6 whole Shallots , Peel and crush
4 whole Garlic, Peel and bruise
3 cm Turmeric, Peel and then bruise
2 cm Galangal, Peel and then crush
3 Red Chili, Then Cut into slices
6 whole Shallots , Peel and crush
4 whole Garlic, Peel and bruise
3 cm Turmeric, Peel and then bruise
2 cm Galangal, Peel and then crush
3 Red Chili, Then Cut into slices
How to Cook Pindang Milkfish :
Cut and clean Milkfish, Cut Then coat the fish with lemon juice (1 tbsp tamarind water) and salt. Leave it for about 15 minutes. Then wash again with running water.
Boil water, roasted spices, bay leaves, lemongrass and galangal until boiling.
Add green tomatoes and Pete. Cook until boiling.
Enter the milkfish, sweet soy sauce and salt, granulated sugar, brown sugar and tamarind.
Cook over medium heat until cooked and absorbed.
Pindang Bandeng is ready to be served.
Cut and clean Milkfish, Cut Then coat the fish with lemon juice (1 tbsp tamarind water) and salt. Leave it for about 15 minutes. Then wash again with running water.
Boil water, roasted spices, bay leaves, lemongrass and galangal until boiling.
Add green tomatoes and Pete. Cook until boiling.
Enter the milkfish, sweet soy sauce and salt, granulated sugar, brown sugar and tamarind.
Cook over medium heat until cooked and absorbed.
Pindang Bandeng is ready to be served.
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