Sambal Fried Eels

Material:
• 300 gr eel, cut into 5 cm, jerky with lime juice and salt, let stand 15 minutes, then dry fried
• 5 fresh petai board (the skin is still green), thinly sliced​​, fried
• 2cm galangal, smashed
• 1 tomato, cut into rough
• Salt to taste
• 3 tbsp oil for frying


Seasonings, puree:
• 5 pieces of red onion
• 2 cloves garlic
• 6 red chilies

Directions:
1. Saute seasoning with galangal until fragrant. Add tomatoes, saute until the tomatoes wilt.
2. Enter the fried eel, season salt, mix well. Cook until cooked and the spices to infuse. Lift.
3. Serve.

Serves 2