PECEL LELE & SAMBAL LAMONGAN
Pecel Lele & Sambal Lamongan
Pecel Lele & Sambal Lamongan (Fried Catfish with Lamongan-style Chili Sambal)
Bahan
Bahan 1:
Bahan 2 (campur rata):
Bahan 3:
Cara Membuat
- Campur BAHAN 3 (ikan Lele, Bumbu Desaku Marinasi, dan air), aduk sampai tercampur rata.
- Diamkan minimal 30 menit (boleh juga disimpan semalaman di kulkas).
- Goreng hingga matang, tiriskan.
- Campur BAHAN 2 (Desaku Cabe Bubuk dengan air), aduk hingga menjadi pasta, sisihkan.
- Tumis kemiri, bawang putih, bawang merah, cabe rawit, dan tomat.
- Tiriskan dan masukkan ke dalam cobek.
- Masukkan pasta cabe, garam, gula pasir, gula merah, dan terasi bakar, ulek semua bahan hingga halus sambal.
Ingredients
Ingredients 1:
Ingredients 2 (mixed together):
Ingredients 3:
Steps
- Mix INGREDIENTS 3 (catfish, Desaku Marinade Seasoning, and water), stir until well combined.
- Let it rest for at least 30 minutes (can also be stored overnight in the fridge).
- Fry until cooked, drain.
- Mix INGREDIENTS 2 (Desaku Chili Powder with water), stir until it becomes a paste, set aside.
- Sauté the candlenuts, garlic, shallots, bird's-eye chilies, and tomato.
- Drain and transfer to a mortar.
- Add the chili paste, salt, granulated sugar, palm sugar, and roasted shrimp paste, grind all the ingredients until the sambal is smooth.
Cook Mode
PECEL LELE & SAMBAL LAMONGAN
PECEL LELE & SAMBAL LAMONGAN
Bahan
Bahan 1:
Bahan 2 (campur rata):
Bahan 3:
Cara Membuat
- Campur BAHAN 3 (ikan Lele, Bumbu Desaku Marinasi, dan air), aduk sampai tercampur rata.
- Diamkan minimal 30 menit (boleh juga disimpan semalaman di kulkas).
- Goreng hingga matang, tiriskan.
- Campur BAHAN 2 (Desaku Cabe Bubuk dengan air), aduk hingga menjadi pasta, sisihkan.
- Tumis kemiri, bawang putih, bawang merah, cabe rawit, dan tomat.
- Tiriskan dan masukkan ke dalam cobek.
- Masukkan pasta cabe, garam, gula pasir, gula merah, dan terasi bakar, ulek semua bahan hingga halus sambal.
Ingredients
Ingredients 1:
Ingredients 2 (mixed together):
Ingredients 3:
Steps
- Mix INGREDIENTS 3 (catfish, Desaku Marinade Seasoning, and water), stir until well combined.
- Let it rest for at least 30 minutes (can also be stored overnight in the fridge).
- Fry until cooked, drain.
- Mix INGREDIENTS 2 (Desaku Chili Powder with water), stir until it becomes a paste, set aside.
- Sauté the candlenuts, garlic, shallots, bird's-eye chilies, and tomato.
- Drain and transfer to a mortar.
- Add the chili paste, salt, granulated sugar, palm sugar, and roasted shrimp paste, grind all the ingredients until the sambal is smooth.
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