CUISINE "EARNINGS" EAT FISH SPECIAL Bengkulu
REVENUE often become favorites of tourists from the region and from outside the region, often the tourists hunting tourism revenue only for souvenirs relatives. Many scattered stalls and restaurants provide culinary revenue do not worry if puzzled look.
If you do not have time to travel or to bengkulu culinary, revenue could also make this recipe at home practiced at home. Revenue makes it easy and xylophone made of mackerel and spices diverse, such as garlic, galanga, and chili paste. Then, the ingredients are mixed evenly with the grated coconut. Find out how to create authentic culinary cuisine bengkulu's revenue.
Making materials sink:
â € ¢ 4 pieces (400 grams) mackerel, washed
â € ¢ 2 leeks, cut into 1/2 cm
â € ¢ 1 stalk celery, coarsely chopped
â € ¢ 2 cm galangal, crushed
â € ¢ 1 stalk lemongrass, crushed
â € ¢ 3 acids kandis
â € ¢ 5 mangkukan leaves, coarsely chopped
â € ¢ 100 grams of coarse grated coconut, toasted
â € ¢ 300 ml coconut milk from coconuts 1/2
â € ¢ 1 teaspoon salt
â € ¢ 1/4 teaspoon ground pepper
â € ¢ 1/4 teaspoon sugar
â € ¢ 2 tablespoons of cooking oil in banana leaves to wrap
â € ¢ 4 pieces (400 grams) mackerel, washed
â € ¢ 2 leeks, cut into 1/2 cm
â € ¢ 1 stalk celery, coarsely chopped
â € ¢ 2 cm galangal, crushed
â € ¢ 1 stalk lemongrass, crushed
â € ¢ 3 acids kandis
â € ¢ 5 mangkukan leaves, coarsely chopped
â € ¢ 100 grams of coarse grated coconut, toasted
â € ¢ 300 ml coconut milk from coconuts 1/2
â € ¢ 1 teaspoon salt
â € ¢ 1/4 teaspoon ground pepper
â € ¢ 1/4 teaspoon sugar
â € ¢ 2 tablespoons of cooking oil in banana leaves to wrap
Spices that are:
â € ¢ 8 shallots
â € ¢ 4 cloves garlic
â € ¢ 5 points pecans, toasted
â € ¢ 6 red chillies
â € ¢ 2 cm ginger
â € ¢ 2 cm turmeric, baked
â € ¢ 8 shallots
â € ¢ 4 cloves garlic
â € ¢ 5 points pecans, toasted
â € ¢ 6 red chillies
â € ¢ 2 cm ginger
â € ¢ 2 cm turmeric, baked
How to make revenue bengkulu:
1. Set up leaves next mangkukan knead with 1/2 teaspoon salt. Wash. Drain.
2. Rub the mackerel with half the chopped herbs. Wrap as carp. Steam for 30 minutes until cooked.
3. Once cooked, open the carp. Place on a plate. Set aside.
4. Heat oil. Brown the rest of the spices until fragrant.
5. Add onions, celery leaves, galangal, lemongrass, tamarind kandis, and leaves mangkukan. Stir until wilted.
6. Stir in coconut. Stir well.
7. Add the coconut milk, salt, pepper, and sugar. Cook until soft and thick gravy.
8. Sprinkle over mackerel
1. Set up leaves next mangkukan knead with 1/2 teaspoon salt. Wash. Drain.
2. Rub the mackerel with half the chopped herbs. Wrap as carp. Steam for 30 minutes until cooked.
3. Once cooked, open the carp. Place on a plate. Set aside.
4. Heat oil. Brown the rest of the spices until fragrant.
5. Add onions, celery leaves, galangal, lemongrass, tamarind kandis, and leaves mangkukan. Stir until wilted.
6. Stir in coconut. Stir well.
7. Add the coconut milk, salt, pepper, and sugar. Cook until soft and thick gravy.
8. Sprinkle over mackerel
The content of nutrients:
Inflatable fish contains the energy of 103 kcal, 22 grams protein, 0 grams carbohydrate, 1 g fat, 20 milligrams of calcium, phosphorus, 200 milligrams and 1 milligram of iron. Also in Inflatable Fish also contains 30 IU of vitamin A, vitamin B1 and 0.05 milligrams of vitamin C 0 milligrams. The results obtained from research on 100 grams of mackerel, the number of which can be eaten as much as 80%
Inflatable fish contains the energy of 103 kcal, 22 grams protein, 0 grams carbohydrate, 1 g fat, 20 milligrams of calcium, phosphorus, 200 milligrams and 1 milligram of iron. Also in Inflatable Fish also contains 30 IU of vitamin A, vitamin B1 and 0.05 milligrams of vitamin C 0 milligrams. The results obtained from research on 100 grams of mackerel, the number of which can be eaten as much as 80%
