SNAPPER HEAD CURRY/ PADANG SNAPPER HEAD CURRY

Curry of Snapper fish head (Kakap- Ind.) of Padang is one type of food of Padang, west Sumatra. The food is quite popular and quite expensive when we bought it at the restaurant in Padang cuisine. In Indonesia, many fans of this dish, made of fish snapper heads, coconut milk with spices, onion, garlic, red peppers, etc.. You are interested and want to try cooking it yourself? This is the recipe.

INGREDIENTS :
• 2 head of medium-sized snapper, cleaned and gills removed
• 200 lt thick coconut milk and 1000 ml light coconut milk made of 1 coconut
• 4 tbsp cooking oil for sauteing

SPICES :
• 2-3 bay leaves
• 4 kaffir lime leaves
• 1 sheet of turmeric leaf, made the knot
• 2 stalks lemongrass, crushed
• 1 bunch basil leaves

GROUND SEASONING :
• 12 onions
• 10 red curly chili pepper or to taste
• 5 cloves garlic
• 5 cm turmeric, peeled
• 5 cm ginger
• 5 cm galangal
• 1 tsp coriander, roasted
• 1 tsp white sugar
• sea salt to taste

HOW TO MAKE:
1. Use mortal and pestle or food processor grind all ground ingredients until smooth.
2. Preheat the cooking oil, saute ground seasoning with other herbs, bay leaves, lime leaves, turmeric leaves and lemongrass until fragrant.
3. Put snapper heads, stir until the head of the fish change color. Add 500 ml thin coconut milk, reduce heat to medium. While stirring constantly, making sure that coconut-milk not broken, simmer gently for 15 minutes.
4. After fifteen minutes, put 500 ml remaining light coconut milk. Enter the basil leaves and simmer on, while still stirring slowly, until the head of mature fish.
5. Add 200 ml thick coconut milk, stirring, stirring constantly, so that milk is not broken, after boiling, a few moments, removed. Curry of snapper heads is ready to serve.
6. Snapper head curry is usually served with hot rice and Padang style Chilies sauce (sambal Lado Padang.).

7. Good cooking and tasting. I hope that fits your taste. Thanks.

SNAPPER HEAD CURRY/ PADANG SNAPPER HEAD CURRY

Curry of Snapper fish head (Kakap- Ind.) of Padang is one type of food of Padang, west Sumatra. The food is quite popular and quite expensive when we bought it at the restaurant in Padang cuisine. In Indonesia, many fans of this dish, made of fish snapper heads, coconut milk with spices, onion, garlic, red peppers, etc.. You are interested and want to try cooking it yourself? This is the recipe.

INGREDIENTS :
• 2 head of medium-sized snapper, cleaned and gills removed
• 200 lt thick coconut milk and 1000 ml light coconut milk made of 1 coconut
• 4 tbsp cooking oil for sauteing

SPICES :
• 2-3 bay leaves
• 4 kaffir lime leaves
• 1 sheet of turmeric leaf, made the knot
• 2 stalks lemongrass, crushed
• 1 bunch basil leaves

GROUND SEASONING :
• 12 onions
• 10 red curly chili pepper or to taste
• 5 cloves garlic
• 5 cm turmeric, peeled
• 5 cm ginger
• 5 cm galangal
• 1 tsp coriander, roasted
• 1 tsp white sugar
• sea salt to taste

HOW TO MAKE:
1. Use mortal and pestle or food processor grind all ground ingredients until smooth.
2. Preheat the cooking oil, saute ground seasoning with other herbs, bay leaves, lime leaves, turmeric leaves and lemongrass until fragrant.
3. Put snapper heads, stir until the head of the fish change color. Add 500 ml thin coconut milk, reduce heat to medium. While stirring constantly, making sure that coconut-milk not broken, simmer gently for 15 minutes.
4. After fifteen minutes, put 500 ml remaining light coconut milk. Enter the basil leaves and simmer on, while still stirring slowly, until the head of mature fish.
5. Add 200 ml thick coconut milk, stirring, stirring constantly, so that milk is not broken, after boiling, a few moments, removed. Curry of snapper heads is ready to serve.
6. Snapper head curry is usually served with hot rice and Padang style Chilies sauce (sambal Lado Padang.).

7. Good cooking and tasting. I hope that fits your taste. Thanks.

MANADO RICA-RICA BEEF

Rica-rica beef is one of speciality food of Manado, North Sulawesi. This food made of beef with special seasoning, red curly chilies, garlic, red onion (allium cepa, latin), galangal root, ginger root, coconut milk etc.. If you decided to try to make and taste it, here you are your recipe.

INGREDIENTS :

· 500 gr beef, wash off and sliced rectangular with tick + ½ cm

· 250 coconut milk, made of ¼ coconut fruit

· 3 tbs cooking oil, for saute

GROUND SEASONING :
• 20 red curly chilies
• 4 cloves of garlic, peel and chopped
• 6 cloves of onion, peel and chopped
• 2 cm alpina galangal root, peeled and grated it
• 2 cm ginger root, peeled and grated it
• ¾ tsp sea salt (or to taste)
• ¼ tsp broth powder (if you like it, option)
ANOTHER SEASONING :
• 2 stalks lemongrass, bruised
• 1 bay leaf
• 1 tomato, cut in 8 pieces
METHOD :
1. Use mortal and pestel or food prosessor, grind all ground seasoning ingredients finely.
2. Preheat 3 tbsp cooking oil, saute ground seasoning until becames fragrant, add lemongrass and bay leaf, saute on until becames fragrant.
3. Put the sliced beef and sliced tomatoes into saute, stir frequently the beef becames half-cook.
4. Pour coconut milk, stir cotinously and cook on until the tender and its saute used up.
5. Removed. And, beef tica-rica ready to serve. Happy cooking.
Thank you very much.

MANADO RICA-RICA BEEF

Rica-rica beef is one of speciality food of Manado, North Sulawesi. This food made of beef with special seasoning, red curly chilies, garlic, red onion (allium cepa, latin), galangal root, ginger root, coconut milk etc.. If you decided to try to make and taste it, here you are your recipe.

INGREDIENTS :

· 500 gr beef, wash off and sliced rectangular with tick + ½ cm

· 250 coconut milk, made of ¼ coconut fruit

· 3 tbs cooking oil, for saute

GROUND SEASONING :
• 20 red curly chilies
• 4 cloves of garlic, peel and chopped
• 6 cloves of onion, peel and chopped
• 2 cm alpina galangal root, peeled and grated it
• 2 cm ginger root, peeled and grated it
• ¾ tsp sea salt (or to taste)
• ¼ tsp broth powder (if you like it, option)
ANOTHER SEASONING :
• 2 stalks lemongrass, bruised
• 1 bay leaf
• 1 tomato, cut in 8 pieces
METHOD :
1. Use mortal and pestel or food prosessor, grind all ground seasoning ingredients finely.
2. Preheat 3 tbsp cooking oil, saute ground seasoning until becames fragrant, add lemongrass and bay leaf, saute on until becames fragrant.
3. Put the sliced beef and sliced tomatoes into saute, stir frequently the beef becames half-cook.
4. Pour coconut milk, stir cotinously and cook on until the tender and its saute used up.
5. Removed. And, beef tica-rica ready to serve. Happy cooking.
Thank you very much.

LAMPUNG GOULASH/LAMPUNG BALAK GOULASH

Balak goulash is a kind of Lampung food, beef goulash, a kind of beef cooking. This is a speciality beef goulash from Lampung, Lampung province, Sumatra island. This Lampung style goulash made of beef with coconut milk, garlic, cumin and another spices. How to make it ? Here you are.

INGREDIENTS :

· 500 gr beef, cut into cubes about 2x2x2 cm

· 4 cloves of red onion, peeled and thinly sliced

· 3 cloves of garlic, peeled and thinly sliced

· 500 ml coconut milk, made of one coconut fruit

· 400 ml freshwater

· 3 tbsp cooking oil for saute

Ground seasoning :
• 6 cloves of garlic, peeled and chopped
• 10 cloves of red onion, peeled and chopped
• 100 gr curly red pepper
• 3 cm ginger root, peeled and grated
• 2 cm turmeric root, peeled and grated
• 3 cm alpina galangal root, peeled and grated
• ½ tsp ground white pepper
• ½ nutmeg seed
• ½ tsp coriander, fried without cooking oil
• ½ tsp cumin, fried without cooking oil
• 2 tsp sea salt

Another seasoning :
• 2 cardamom
• 1 star anise fruit
• 3 cloves
• 1 tsp granulated sugar

METHOD
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Pre-heat 3 tbsp cooking oil, sauté sliced red onion and sliced garlic until becomes fragrant, add cardamom, star anise fruit, cloves and ground flavor, sauté on until done.
3) Put the dices beef into sauté, stir frequently until color of beef change to pale, add 400 ml freshwater and cook on until close to dry. Now, add 500 ml coconut milk, after it comes to boil, reduce heat to medium, simmer on and stir continuously until the beef tender.
4) Remove. And Lampung beef goulash (gulai balak) is ready to serve.

Happy cooking. Thank you.

LAMPUNG GOULASH/LAMPUNG BALAK GOULASH

Balak goulash is a kind of Lampung food, beef goulash, a kind of beef cooking. This is a speciality beef goulash from Lampung, Lampung province, Sumatra island. This Lampung style goulash made of beef with coconut milk, garlic, cumin and another spices. How to make it ? Here you are.

INGREDIENTS :

· 500 gr beef, cut into cubes about 2x2x2 cm

· 4 cloves of red onion, peeled and thinly sliced

· 3 cloves of garlic, peeled and thinly sliced

· 500 ml coconut milk, made of one coconut fruit

· 400 ml freshwater

· 3 tbsp cooking oil for saute

Ground seasoning :
• 6 cloves of garlic, peeled and chopped
• 10 cloves of red onion, peeled and chopped
• 100 gr curly red pepper
• 3 cm ginger root, peeled and grated
• 2 cm turmeric root, peeled and grated
• 3 cm alpina galangal root, peeled and grated
• ½ tsp ground white pepper
• ½ nutmeg seed
• ½ tsp coriander, fried without cooking oil
• ½ tsp cumin, fried without cooking oil
• 2 tsp sea salt

Another seasoning :
• 2 cardamom
• 1 star anise fruit
• 3 cloves
• 1 tsp granulated sugar

METHOD
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Pre-heat 3 tbsp cooking oil, sauté sliced red onion and sliced garlic until becomes fragrant, add cardamom, star anise fruit, cloves and ground flavor, sauté on until done.
3) Put the dices beef into sauté, stir frequently until color of beef change to pale, add 400 ml freshwater and cook on until close to dry. Now, add 500 ml coconut milk, after it comes to boil, reduce heat to medium, simmer on and stir continuously until the beef tender.
4) Remove. And Lampung beef goulash (gulai balak) is ready to serve.

Happy cooking. Thank you.