Salty Fish Spicy Sour Sauce

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Salty Fish Spicy Sour Sauce
Today, we change on the fish based menu. If anyone wants to market this morning, do not forget to buy fish. Choose salty fresh fish. I love to follow Rozita's Instagram chef, just like me, when he cooks anything, will put a powdered seasoning or chicken powder. The taste is incomplete, if not tasted. Hand in hand will reach a bottle or plastic seasoning powder.

 Delicious spicy sour cooking is very patient. Patience to wait for the ingredients cooked crispy cooked many times. It's just delicious. Not only delicious but just right. Wallaa so. Completing my spicy sour cooking, definitely Maggi Self Taste. In fact, when we have used Maggi Simply Feel, we do not need to put salt in the cooking because it does give it a taste.

 In fact, fish like Spicy Acid, eaten after a day is delicious and tasty. If in Malacca restaurant, it is separated by gravy and fish. When to be served, the fish are freshly placed because they do not want soft fish to be destroyed. But if we cook at home, be careful when digging so that the fish can not be destroyed. Soft and prudent.

 If you notice, I share a lot of Spicy Acid recipes that I learned from friends. If Malaysians are, what can be separated from traditional dishes.

 Let's serve the recipe I use today.

 Recipe 1:

 Submerged materials
1 large onion Holland - large size
3 cloves of garlic
4 galangal slices
1/2 inch ginger
1/2 inch turmeric live

 Material:
2 lemongrass - tap
1 tbsp of tamarind - brewed with 1 bowl of water
1 flower bulbs 2
7-8 tablespoons of chillies - about 1/2 bowls
1-2 tsp Maggi Simply Taste or enough
Salt - if necessary
500 ml of water
Cooking oil

 Vegetables:
Candy
Tomato - fruit 4

 How to:
Heat the oil much in proportion to the amount of blend. Stir in granulated material with lemon juice until crisp and oil.

 Add chilies and stir fry until chilli cooks crisp and oil.

 Add the tamarind water and cook until it breaks the oil again. Enter the water according to the preferred concentration and let it boil, freshly added fish and spring flowers.

 Then add vegetables like tomato or anything that is preferred.

 Reduce the fire and let it grow long until the vegetable is semi-soft. The vegetables will continue to be soft when the sauce is cooled. I love vegetables that are not softer when eaten.

 Recipe 2:

 Time:
Preparation: 20 minutes | Cooking: 20 minutes | Overall: 40 minutes Number of Servings: 4 people

 Ingredients:
Ingredients For Spicy Acids:
4 slices of mackerel
5-8 beans
1 tomato, split 4
a leaf of kesum leaves or laksa leaves
1 small bowl of tamarind water
1 cup of flowers, halved 4
Substances for fine granules:
10-15 dried chillies, seeded and boiled
OR 1 tamarind chillies
6 shallots
3 cloves of garlic
2 cm ginger
1 lemongrass stalk, thin slices take soft part
2 hard, optional seeds
1 tbsp shrimps, baked
1 teaspoon of black pepper

 Preparation method:
Heat 1 teaspoon of oil and stir fry well over the fire slowly until it cooks and breaks the oil. If the oil does not add enough to make the ingredients really cooked. Oil should break out of chilli and it marks the perfect ripe cookery.

 Put fish and tamarind water. Cook until half the fish is cooked and then add a little water. Do not melt too much.
Enter the flowers of kantan and the leaves of kesum. Cook again until boiling. Sprinkle with salt and sugar to taste.
Insert nuts and then followed tomatoes at the last minute before lifting.

 Tips: Do not cook fats and tomatoes for too long then the vegetables become fluffy and cracked in the gravy.



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