Cooking Recipes Savory Pucung Cork

Cooking Recipes Savory Pucung Cork

Lintasresep.co - Cork Pucung is one of typical regional dishes which were very tasty and tasty when eaten. The recipe combines pucung Cork kluwek and also other spices makes this dish the more scrumptious.

Cooking Recipes Savory Pucung Cork
The materials used to make Cork pucung:

3 Fish Tail the Cork, then each of you cut it into 2 parts
1 teaspoon lime juice
4 garlic cloves, then you puree
1 teaspoon coriander powder
1 teaspoon salt
250 ml water
Oil for frying

Ingredients for the marinade:

1000 ml water
2 pieces of bay leaf
2 cm galangal, then you memarkan
6 pieces of Orange Leaves, then you discard a bone
2 stalks Lemongrass, then you take the whiteness and memarkan
1 tomato, cut into wedges and then you
2 ½ teaspoons salt
2 ¼ teaspoons granulated sugar
1 stalk green onion, then you cut measuring 1 cm
2 tablespoons oil for sautéing
Onion Fried to Merag sprinkles

Subtle seasoning as needed:

10 round Onion
6 cloves of garlic
4 grain roasted pecans, then you
4 pieces Kluwek, you then soak
2 cm turmeric, then you burn
5 pieces Red cayenne pepper

Well after you prepare all the ingredients and seasonings are needed, please refer to the how to make it below.

How to make Cork pucung cuisine:

First you rub gabusnya fish with lime juice, garlic, coriander powder, salt and water, too. Well then you let stand for 20 minutes.
Then you fry fish until cooked.
Next you create the broth, the way is heat the oil first, then you stir fry all the spices-, as well as enter also Bay leaves, galangal, lime leaves and Lemongrass as well Yes until aromatic. Then enter also your tomatnya and stir until wilted.
After that you enter the water, salt and sugar as well, you simmer until cooked.
Add the fish and gabusnya also enter also the leeks. Stir well then raise.
Serve with a sprinkling of fried shallots.

Such is the process of making a very pucung Cork cuisine delicious once when eaten with white rice.
Written by: satriamandala
satriamandala Updated at: 20.22

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