Sambal goreng fish

Yield: 1 servings

Measure Ingredient
2 \N White onions
2 \N Red onions
2 \N Green spanish peppers
2 \N Red spanish peppers
\N \N A piece ginger.
2 \N Djeroek poeroet leaves; (lemontree leaves)
2 \N Salam leaves; (bay leaves)
1 teaspoon Laospowder; (Alpinia Galanga)
1 tablespoon Soysauce
½ cup Water
\N \N Stock cubes to taste
1 \N Red paprika
2 \N Tomatoes
\N \N Some rhubarb when you like that.
\N \N Fish; ( herring or mackerel).

Again an Indonesian recipe. You can eat this with boiled white rice.

Fry the onions, peppers, ginger, the leaves + laos in oil. Add the soysauce. Pour the water with it, and add the stock cubes. Slice the paprika and the tomatoes, and cook it with this.When rhubarb is used, add this too. When it is done (after 10 minutes), put the fish in it, and let it cook with it, till the fish is ready..

(I hope this is clear. I told you, we don't use amounts, and never look at the time. Indonesian women taste all the time if the food is ready. And they add all kinds of stuff during the cooking. Every woman has her own way of cooking food. In a way there are only basic recipe's).

Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@...> on Nov 23, 1998, converted by MM_Buster v2.0l.

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