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Sunday, 21 February 2010

Gulai Kepala Kakap

Posted on 06:22 by Hayy


  • 1 kg snapper head
  • 1 coconut, grated and used coconut milk
  • 2 ounces green beans, cut into 3 parts
  • 2 bay leaves
  • 1 stalk lemongrass, crushed, cut into two parts
  • 2 seed kandih acid
  • 3 lime leaves
  • 1 turmeric leaves, cut small
  • Cloves 1 small onion
  • 1 / 2 orange juice
  • 500 mL of water
  • Salt to taste
  • Seasonings to taste
  • Cooking oil for sauteing

Subtle seasoning:

  • 20 seeds red chillies, chopped roughly
  • 5 spring onions, chopped coarse
  • 7 cloves garlic, chopped coarse
  • 1 tablespoon coriander
  • 5 seeds pecan, rough cut
  • 2 slices ginger
  • 3 cm turmeric
  • Tip of a teaspoon, cumin
  • A little nutmeg


Now to the kitchen yukz:

  • Head snapper cleaned, lime juice berries. Set aside.
  • All material washed smooth flavor and ground using a blender until smooth.
  • Long beans, bay leaves, lime leaves, turmeric leaves, lemon grass and acid washed kandih too. Set aside.
  • Prepare a large skillet, heat oil and saute onions and spices that have been crushed until fragrant.
  • Enter the water, after boiling had entered his head snapper.
  • After the head of a new color changing kakapnya enter the coconut milk and chickpeas.
  • Enter also bay leaf, lime leaves, turmeric leaves, lemon grass and kandih acid and stir slowly.
  • Give salt and spices then cooked over low heat.


Tips:
- If you do not like the beans may be substituted with beans.
- If you do not like long beans or green beans, not used nor anything.
- If you do not run out in a day, heated over low heat, too.
- Other Servings based snapper a la Kitchen Beauty is Gulai Kakap Fish and Fish Tauco Kakap.

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