Ikan Masak Saus Mangga (Fried Fish in Mango Sauce)

Ingredients:

2 Mujair Fish (Nile Tilapia)

1 tbsp Lime Juice

1/2 tbsp Salt

1/2 tsp Pepper

2 tbsp Cooking Oil




Mango Sauce:

1/2 Brown Onion, roughly chopped

2 cloves Garlic, roughly chopped

1/2 Mango, juiced

100 ml of Water

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Sugar

1/4 tsp Seasoning

1/2 Mango, diced 1 cm

Cooking Oil



How To:

1. Clean the fish scales, gills and entrails. Wash. Fillet the fish on its side, but not broken. Marinate with mixture of lime juice, salt, pepper, and cooking oil.

2. Fry the fish until submerged in hot oil until golden brown colored. Remove and drain.

3. Mango sauce: Stir fry brown onions and garlic until fragrant. Add the mango juice, water, salt, pepper, sugar and seasonings. Mix well. Cook to boil.

4. Add mango dices, stir briefly and lift.

5. Serve the fried fish with mango sauce.

South Of France Mango Bar, 8.8-Ounces Units (Pack of 4)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Ikan Bakar Kecap ( Grilled Fish Sauted with Indonesian Ketcup - Sweet Soy Sauce)

Ingredients:

• 500 g gourami / gurame fish, cut the body

• 1 lime juice, take the water



Grinded Ingredients:

• 8 shallots

• 3 cloves garlic

• 3 pecan

• 1/2 tbsp finely pepper

• 2 cm turmeric

• 2 cm ginger

• 4 red chilies

• 1 tbsp oil

• 1 tbsp sugar

• 1 block Chicken Broth

• Salt to taste


Smearing Ingredients:

• 2 tbsp Indonesian Sweet Soy Sauce

• 1 tbsp Margarine



How to:

1. Sprinkle fish with l juice then leave for 15 minutes.

2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.

3. Prepare the grill, then grill fish until golden brown.

4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.

5. Serve while hot with cucumber, cabbage and tomatoes.

The Rough Guide to Bali & Lombok 6 (Rough Guide Travel Guides)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)

Ingredients:

• 3 Slimy Mackerel

• 2 cm Ginger, finely chopped

• 3 cloves Garlic, minced

• 3 tsp salt

• 300 ml thick coconut milk

• 1 red tomatoes, cut into pieces

• 1 stalk lemongrass

• 2 bay leaves

• 2 slices galangal

• 5 bird's eye chilies

• basil leaves to taste



Blended Spices:

• 5 Shallots

• 4 Pecan

• 1 tsp Coriander

• 3 cloves Garlic

• 6 Curly Chilies

• 2 cm Turmeric

• 1 tsp Sugar

• 1 tbsp Cooking Oil

• Salt to taste



How to make:

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.

2. Grill fish until half cooked, set aside.

3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.

4. Marinate fish in Yellow Sauce for 15 minutes.

5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

SEASON No Salt Added Fillets of Mackerel In Water

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Gudeg Ceker (Jogjakarta Chicken Claws Gudeg)

Ingredients:

750 g young Jackfruit, peeled, cut into pieces

500 ml young Coconut water

750 ml thick Coconut milk from 2 coconuts

4 Eggs, hard boiled, peeled

2 pcs of teak leaves

150 gr brown sugar (Javanese Palm Sugar)

6 bay leaves

4 cm galangal, crushed

100 gr beef, cut into pieces

10 chicken feet / claws, wash clean



Blended Ingredients:

12 Shallots

6 cloves Garlic

8 pcs Pecan, toasted

1 tbsp Coriander, toasted

1 tsp Salt



How To:

1. Wash jackfruit, boil briefly with coconut water, lift.

2. Prepare a pan, Cover pan bottom with teak leaves. Place half of the young jackfruit and half of blended ingredients. Add the remaining half of the young jackfruit, eggs, remaining blended ingredients, brown sugar (Javanese Palm Sugar), beef, and chicken claws.

3. Add coconut milk and cover the pan. Cook over medium heat until cooked through and the claws softens, lift.

4. Serve with warm rice.

Serves 6

Recipe source:
http://sajiku.blogspot.com/search/label/Resep%20DI%20Yogyakarta

Image source:
http://solo.dagdigdug.com/page/2/