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Source: ASEAN-Aneka Cuisine By Henky Runtuwene
Category Cuisine: Asian Cuisine
Materials:
600 grams of meat kakap (fillet)
3 tablespoons soy sauce English Lee Kum Kee
1 tablespoon red wine
2 cm ginger
Salt and pepper adequate
Coriander leaves for garnish
Adequate cooking oil
Material sauce:
400 ml of water
1 / 4 teaspoon black pepper
2 tablespoons sugar
1 / 2 teaspoon flavor
1 / 4 teaspoon powdered spices ngohiong
How to prepare:
1. Thin slices of meat-thin kakap.
2. Ginger dimemarkan.
3. Rendam sauce with sliced kakap English, red wine, ginger, salt and pepper adequate for more than 15 minutes to sew.
4. After frying in hot oil until cooked.
How to Make a sauce kakap:
1. Heat 400 ml of water
2. Enter the black pepper powder, flavor, sugar, ngohiong until boiling.
3. Enter kakap that has been fried yesterday.
4. Slosh-slosh until mixed evenly and lift.
5. Serve in a platter and decorated with several pieces of coriander leaves.
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