Fish Cork West Typical Kalimantan

Material :

• 2 fish cork, select the size of the medium
• 3 tablespoons oil for sauteing
• 1 tsp salt
• ½ lemon, take the water

Ground spices :

• 5 red onions
• 2 cloves of garlic
• ½ teaspoon shrimp paste fuel
• 2 cm turmeric
• 5 curly red chilies
• 1 tsp salt
• ½ tsp seasoning

Complement :

• 4 large green chilies, sliced oblique
• 2 tomatoes green
• 150 grams of spinach, chopped
• 300 grams of boiled cassava, cut into pieces
• 2 stalks lemongrass, crushed
• 8 pieces long beans, cut into pieces
• 2 cm galangal, crushed
• 400 ml water

How to make :

• The first step wash fish cork, then cut into 2 parts. Then mix with lime juice and salt, set aside some time to sink in. After approximately permeated fuel until fragrant and slightly dry. Try not to get burnt. Set aside.
• Furthermore, saute ground spices and sliced green chillies, galangal, lemongrass, and green tomatoes until fragrant and ripe. Next enter the kale pieces, boiled cassava and beans.
• Then add water and boil.
• Finally enter the cork fish that have been burned and bring to a boil once again, Lift.