I will make a special goldfish food batak
Ingredients:
-1.5 Kg goldfish, select the still fresh, discard the contents of his stomach but leave the scales
-10-15 Peanut stem length, select a young, marked with the agency and the seeds are still small. Cut into 4 sections
-3 Interest fruit dressing, also called kecombrang, cut flowers and sliced into four small trunks
Acid galugur -5 sheets, leave intact, not cut into pieces
Tempe -10 thin slices of tasty and not sour (optional)
-10 Bars leaf Onions, chives or onions also called Batak, leave intact
Seasonings:
-10 Cloves garlic, chopped and ulek until smooth
-8 Cloves red onion, finely chopped and then ulek up
-2 Large red tomato fruit, until finely grated
-100 Grams of young Galangal, (a) take 1/3-nya for chopped and mashed, (b) the remaining 2 / 3 sliced into small pieces to be used as the base of fish in the skillet
-50 Grams of young ginger, about the equivalent of two masters of the thumb, then chopped finely milled
-100-150 Grams Turmeric old, who is colored orange, finely chopped and milled
-6 Large red chilies are still fresh, chopped and milled (seeds do not need to be eliminated if a pestle and mortar sufficiently smooth)
Citronella is an old trunk -3 and large, cut about 10 cm at base, then chopped finely milled, the rest of the green stems 5-8 cm cut along the base to be used as fish in the skillet
-1 Tbsp Andaliman (not including small rods)
Lemon fruit -1, wring it out and take the water course
-3-4 Sheets of bay leaves
-2 Tbsp Salt
-Boiled water with an amount sufficient to soak the fish in the skillet
How to make:
1) Tata piece galangal, lemon grass and partially intact galugur acid in the bottom of skillet.
2) Grind all the spices until smooth correctly, insert it into the cauldron. Menguleknya not so slippery, ulek each ingredient separately. We can use a blender but supposedly not as good spice seasoning produced a pestle and mortar results manually.Insert the bay leaves.
3) Add water to meet the 3 / 4 height of the pan. Stir seasoning.Turn the heat to boil water.
Note: This arsik did not use cooking oil. Seasoning is not fried but boiled it.
4) The fish in the skillet. Add the tempeh slices (if desired).Arrange the remaining chives and sour galugur on it. Add salt to taste. I stole the lime juice.
5) Continue to cook over medium heat until about 20 minutes.Close the crock pot with a lid during this cooking process.
6) After 20 minutes, open the lid cauldron, taste is salty and kecutnya is just right. Next layout pieces long beans on it. Close the pot. Continue cooking over medium-low heat 40 minutes until sauce is almost exhausted and all ripe material
7) Let cool. Transfer to a plate
8) Ready eaten with hot white rice.
