Saturday, July 2, 2011

Sate Bandeng, Unique Foods from Banten

If you eat fish meat is guaranteed not going to hassle with thorns. It was tasty little spicywith a delicious scent. More fun bribed with white rice.

2 medium-size tail banding (@ 500-600 grams)
Thick coconut milk from ½ coconut
200 g onion
100 g garlic
2 tbsp coriander
2 tablespoons brown sugar


     * Clean the scales of fish, remove gills and entrails. Then knead to soft and detachedfrom the skin and the main bone.
     * Remove the bones and meat of milkfish carefully so that the skin and the head remains intact. When you have experienced, the process is almost like flipping a shirt.Bones discarded, meat stored milkfish, milkfish skin and head arranged so neatly back.
     * Thinly slice the onion and garlic, fry until crisp.
     * Boil thick coconut milk until cooked.
     * Meat milkfish (including spines smooth) mixed with coconut milk, fried onion, fried garlic, coriander, and brown sugar, put in blender and grind until smooth (smooth spineshave collapsed).
     * Enter refined fish meat into the milk until it forms a skin like a whole fish. Save somedough to wrap the banding on the outside.
     * Plugs formation with large bamboo puncture.
     * Wrap with banana leaf, then grilled over hot coals until cooked and dry.
     * Lift. Serve warm.

No comments:

Post a Comment