Red Snapper Fish Head Curry

material:

* I kg of red snapper fish head
* 2 pieces kandis sour / tamarind
* 5 lime leaves
* 2 bay leaves
* 3 stalks lemongrass crushed
* 200 ml thick coconut milk
* 1000 ml thin coconut milk
* 4 tablespoons cooking oil

Spices that:

* 7 pieces of red chilli
* 4 cloves garlic
* 5 pieces of red onion
* 3 cm turmeric
* 3 cm ginger
* 3 cm galangal
* 1 tablespoon coriander disangan
* 11 / 2 salt
* 1 tablespoon granulated sugar

How to Make:

* Sauté the crushed spices and seasonings until fragrant mashed who are not properly cooked and spices.
* Enter the head of the fish, stir-fry the fish back to the head and changes color.
* Enter dilute 500 ml coconut milk, reduce heat and cover.
* Cook up to 15 minutes, then enter the remaining thin coconut milk and cook until all cooked.
* Finally insert the thick coconut milk, stir for a moment and turn off the heat.
* It is delicious after a cold once again heated and served warm. Good luck!

Tip so that the fish is not fishy:

* Coat fish with vinegar and sugar, stir until blended, let stand 15 minutes and wash clean. Fish were ready to be cooked.

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Chicken Rica-rica

Rudy Choiruddin

material:

* 1 chicken cut in 16 sections
* 2 stalks SERE in crushed
* 6 pieces of chopped red onion
* 1 pandan leaves
* 5 lime leaves
* 50 ml cooking oil
* 150 ml water
* 1 orange juice

Spices that are a bit rough:

* 12 pieces of red chilli
* 10 pieces of red chili
* 7 cloves garlic
* 4 cm ginger

How to Make:

* Saute onion, SERE and pandan leaves until the onion turns golden brown. Enter the crushed spices and lime leaves, stir until fragrant.
* Then add chicken stir until chicken changes color, add water, reduce heat and cover. Diungkep until the water is rather dry with an occasional flip-flops. Lift.
* Add lemon juice, stirring until blended.

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