Mangut Pari Asap – Mangut Smoked Stringray

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MANGUT PARI ASAP – MANGUT SMOKED STRINGRAY

Bahan/ingredients:
300 gr daging ikan pari asap. 300 gr smoked stringray.
1 buah tahu putih besar. 1 pcs white tofu big size.
1 bh cabe hijau, iris serong. 1 pcs green chili, oblique.
1 bh cabe merah, iris serong. 1 pcs red chili, oblique
10 bh cabai rawit merah. 10 pcs red chilipadi
200 ml santan kental. 200 ml heavy coconut milk.
400 ml air. 400 ml water.
1 lbr daun salam. 1 pcs bayleaf
2 btg serai, keprak. 2 pcs lemongrass.
1 bh tomat besar, potong. 1 pcs big tomato, cut.
1 cm jahe, keprak. 1 cm ginger, crust.
1 cm lengkuas, keprak. 1 cm galangal, crust
2 sdt gula merah. 2 tsp brown sugar.
Garam secukupnya. Some salt.
2 sdm air asam. 2 tbsp tamarind water.
20 bh petai, belah 2. 20 pcs sticky bean, cut on 2.
2 sdm minyak sayur utk menumis. 2 tbsp veggie oil for stir fry.

Bumbu yang di haluskan:
6 bh bwng merah. 6 pcs shallot.
4 siung bwng putih. 4 cloves garlic.
2 cm kencur. 2 cm fragrant ginger.
2 sdt ketumbar bubuk. 2 tsp coriander powder
2 bh cabai rawit merah. 2 pcs red chilipadi.
3 cm kunyit bakar. 3 cm roasted turmeric.
½ sdm cabe besar halus. ½ tbsp ground red chili.

Cara/method:
1. Cuci, potong ikan pari asap dan rendam dgn air garam 20 menit, cuci dan tiriskan. Wash, cut smoked stringray, soal with salty water for 20 minutes, wash and strain.
2. Cuci tahu putih dan potong sesuai selera. Wash and cut tofu as desire.
3. Tumis bumbu halus dan irisan cabe merah, cabe hijau, cabe rawit merah, gula merah, jahe, lengkuas, serai dan daun salam hingga harum. Saute ground spices with slice of red chili, green chili, red chili padi, brown sugar, ginger, galangal, lemongrass, tamarind water and bayleaf until fragrant
4. Masukan daging ikan pari asap. Add smoked stringray.
5. Masukan santan dan air, aduk terus sampai tercampur rata kira-kira 15 menit. Add coconut milk and water. stir well around 15 minutes.
6. Masukan tomat, tahu, petai dan garam. Add tomato, tofu, sticky bean and salt.
7. Siap disajikan hangat. Serve on hot.
PicsArt_08-08-10.50.16
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