Recipe Sambal Goreng Ikan Pari

ingredients:

     3 slices of meat grilled stingray
     300 grams of tempeh, cut according to taste
     2 tablespoons oil, for frying
     2 large red chilies, sliced
     1 cm galangal, crushed
     1 stalk lemongrass, crushed
     2 bay leaves
     2 lime leaves
     1 cm ginger, crushed
     400 ml coconut milk from 1 coconut
     3 pieces of tomatoes, sliced

Softened seasoning:

     2 large red chilies
     2 red onions
     1 clove of garlic
     1 cm kencur
     1 tsp salt
     1 teaspoon pepper
     1 tsp sugar

How to make

     Rinse and drain stingray
     Heat oil, saute the ingredients are mashed with spices sliced, galangal, lemongrass, bay leaves, lime leaves and ginger until fragrant.
     Put grilled stingray and tempeh, and cook until the sauce menyusust.
     Put tomatoes, cook for a while and lift.

Grilled Fish Recipe Gurame

Grilled Fish Recipe Gurame
Materials
ingredients:

     2 tail carp @ 750 g
     2 limes
     4 tablespoons cooking oil

Ground spices:

     4 spring onions
     2 cm ginger
     1 tsp salt

Seasoning topical:

     6 tablespoons soy sauce
     3 cloves garlic, crushed
     3 red onions, puree
     2 tablespoons cooking oil, mix all ingredients

sambal:

     8 curly red chilies
     10 pieces of cayenne pepper
     1 tsp salt
     1 tomato red
     1 tsp sugar

How to make

     Clean the fish, slice the fish left the right side. Marinate the fish with lemon juice.
     Apply smooth flavor in fish and let the spices to infuse for 15 minutes.
     Turn on the charcoal until it reaches a high temperature, grilled fish until cooked while occasionally smeared seasoning dauber.
     Sambal: chili stir fry all the ingredients, except sugar and salt, until wilted. Puree with sugar and salt.
     Serve alongside grilled fish sauces.