YELLOW KUAH MAS FISH KEMANGI
1 kg of goldfish cut according to taste
10 pieces of cayenne pepper mixed whole
5 pieces of cayenne pepper mixed with slices
4 kbr of lime leaves
1 stalk lemongrass in crushed
3 planks of peeled bananas
2 bunch of basil leaves, az
Asem kandis to taste (optional)
30 ml thick coconut milk (may be more according to taste)
Salt, sugar to taste
Seasoning that is mashed
8 spring onions
5 cloves of garlic
3 btr candlenut
10 pieces of curly red chilies
5 pieces of cayenne pepper
1 piece of turmeric in the small size
1 segment of ginger
1 cm galangal in geprek.
1. Wash the goldfish pieces, drain then coat with a little salt, stir, let stand 10 minutes. Then rinse again with clean water, drain and set aside.
2. Saute ground spices until cooked, add lime leaves, lemongrass, tamarind, add enough water, add salt, mix sugar.
Let it boil
3. Enter the coconut milk, stir the spy, don’t break, add the goldfish to cook until it’s a little soft, add the bananas, chilli slices, and let stand for a while until the fish is cooked.
4. Before removing it, add the basil leaves to cook for a while, correct the taste. Remove and serve
For the use of coconut milk, you can add it, 1 box / 65 ml but it returns to your individual tastes
may be useful