Catfish Pecel From Indonesia

Catfish pecel in Indonesia is the name of a food made from catfish. Usually the question is the dry-fried catfish with oil and then served with tomato sauce and fresh vegetables. Usually consists of fresh vegetables basil, cabbage, cucumbers and beans.

Catfish pecel is an inexpensive and festive food. This food is very popular on the island of Java as an alternative to chicken dishes, especially chicken and generosity fry.Ease price of fish, became one of the attractions catfish among the general public. Catfish can be processed into various food menu, but the menu's most popular catfish is a catfish pecel menu. Here's how to make it:

Ingredients:

4 tail catfish

Refined oil for fry seasoning:

1 tbsp coriander

1 clove garlic

2 cm turmeric

½ tablespoon of salt

fresh vegetables:

2 tomatoes, cut 4

1 cucumber, sliced ​​oblique

6 shoots of basil leaves, take a leaf

8 sheets leaf Poh-Pohan

How to make:

1. Clean the catfish, divide the stomach, and remove the entrails and gills. Wash the fish until they are clean and not slimy anymore.

2. Stir catfish with fine spices. Leave it for ½ hour to allow the flavors to infuse.

3. Heat the cooking oil that much in a skillet, cook catfish, fried over medium heat until slightly dry and cooked, remove from heat.

4. Serve catfish as a side dish of white rice or rice with a complementary chili paste and fresh vegetables.

Pecel sauce Catfish:

5 pieces of red pepper, fried

10 pieces of cayenne pepper, fried

2 tomatoes, fried

4 cloves garlic, fried

2 spring onions, fried

4 pieces of pecans, fried

1 teaspoon lemon juice / juice

1 teaspoon salt

Mix all sauce ingredients in a mortar, mash with a pestle and mortar until smooth.

Complementary fresh vegetables:

Cucumber, basil leaves, tomatoes

Good luck

Vegetable acids

Vegetable acids are a type of vegetable dishes typical of Indonesia. There are many local variations of vegetable acids such as Jakarta acid vegetables, vegetable kale sour, salty fish and vegetable acids.

The materials commonly used are peanuts, young jackfruit, melinjo, star fruit vegetables, squash, string beans, and tamarind. Often also used corn in this dish.

Taste sweet and sour dish that is very refreshing and perfect if combined with other dry side dishes like fried fish. Often these dishes are also served with chili sauce.

This dish still resembles tom yam, which is the cuisine of Thailand, although more acidic vegetables using vegetables instead of seafood.
Original specials Indonesia, here it is the recipe:

Ingredients:
1 bunch of green beans
200 g of peanut
2 pcs of corn
2 pcs squash
1 cup leaves melinjo
1 cup fruit melinjo
3 cm galangal

puree:
10 btr red awang
5 cloves white awang
7 btr Emiri
3 red abe
½ tbsp sam java
2 tsp red ula
1 tsp erasi
salt

How to make:
Onion, garlic, nutmeg, chili, shrimp paste and salt to mashed. Then enter all the spices in the stew. After that enter the corn, peanuts and melinjo until tender. Then enter the squash, string beans, and leaves melinjo. Finally enter the tamarind and palm sugar, stir briefly. Remove from heat.