ulog : my food , sauce tempoyak
Material: 100 grams of dried bilis fish 3 tablespoons of tempehak 2 tablespoons of cooking oil A little salt 10 pieces of cayenne pepper 2 cm fresh kencur 2 stalks lemongrass, digeprak 2 tablespoons of pure coconut milk 10 pieces of petai
How to make:
Soak the fish bilis in water. Then fried with a lot of oil for crunchy. Fresh cayenne pepper, kencur and salt. Combine with 2 tablespoons tempoyak and coconut milk. Heat the oil in the frying pan and oseng-oseng sambal. Enter lemongrass until the aroma is fragrant. Enter the petai. Add salt. The correction was great.
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