KELO MERICO
Wednesday, September 05, 2007
Originated from Rembang-Central Java
Ingredients:
½ kg Manyung/white kakap/ bandeng fish
1 liter water
5 carambola for cooking, cut into 2 inches length (or tamarind, soak for 10 minute. Use only the juice)
1 Laurellike leaf/daun salam (Indonesian bay leaves)
1 cm galangal
2 kaffir lime leaves
5 red chilies, sliced
5 shallots, thinly sliced
½ teaspoon salt
For the marinate:
½ teaspoon salt
1 teaspoon lime juice
Spice Paste:
1 teaspoon pepper grain
1 cm turmeric
5 candlenuts
5 garlic
1 cm ginger
Method:
1. Marinade the fish for 30 minutes with salt & lime juice.
2. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
3. Add the water into a pot, and bring it to boil.
3. Fry the garlic slices until fragrant and just lightly browned.
4. Add in the red chilies. Stir-fry.
4. Add in the spice paste. Sauté until fragrant. Transfer into boiling water.
5. Add the fish, and the other ingredients. Boiled until the fish thoroughly cooked.
½ kg Manyung/white kakap/ bandeng fish
1 liter water
5 carambola for cooking, cut into 2 inches length (or tamarind, soak for 10 minute. Use only the juice)
1 Laurellike leaf/daun salam (Indonesian bay leaves)
1 cm galangal
2 kaffir lime leaves
5 red chilies, sliced
5 shallots, thinly sliced
½ teaspoon salt
For the marinate:
½ teaspoon salt
1 teaspoon lime juice
Spice Paste:
1 teaspoon pepper grain
1 cm turmeric
5 candlenuts
5 garlic
1 cm ginger
Method:
1. Marinade the fish for 30 minutes with salt & lime juice.
2. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
3. Add the water into a pot, and bring it to boil.
3. Fry the garlic slices until fragrant and just lightly browned.
4. Add in the red chilies. Stir-fry.
4. Add in the spice paste. Sauté until fragrant. Transfer into boiling water.
5. Add the fish, and the other ingredients. Boiled until the fish thoroughly cooked.
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