Timbel GOLDFISH

The rice is still hot then wrapped in a banana leaf aroma makes it more fragrant white rice. Equipped with tempeh and tofu fried carp and sambal and a typical menu Sundanese are required to be presented.

 
 
The ingredients / condiments:

Rice Ingredients:
300 grams of rice
500 ml of water
banana leaves for wrapping
4 pieces of carp, siangi, crate-crate her
4 pieces out yellow
150 grams of tempeh, cut into 4x6 cm
oil for frying

Subtle seasoning:
4 cloves of garlic
1 teaspoon coriander powder
300 ml of water
1 tablespoon salt

Ingredients Sambal, Ulek:
6 pieces of curly red chili, fried
2 cloves garlic, fried
5 pieces of red chili, fried
2 teaspoons shrimp paste fried
1/2 tablespoon brown sugar
1/2 tablespoon salt

complement:
1 cucumber, cut into pieces
1 bunch basil, leaves petiki
4 pieces of eggplant Wren

How to make:

     Rice: Boil water. Add the rice. Stir until water is absorbed. Lift. Steamed in a hot steamer for 30 minutes until cooked. Lift.
     Take a piece of banana leaf. Put 5 tablespoons of rice. Roll. Twisting right and left tip of the leaf. Insert into the middle as he pushed into. Set aside.
     Marinate fish, tofu and tempeh with spices. Let stand 15 minutes. Set aside.
     Heat oil, fry fish, tofu, and tempeh until cooked. Remove and drain.
     Timbel Serve with fish, tofu, tempeh, chili, and complement.


Serves 4