Oyster Sauce Eels

Material:
• Eels 300 gr, take the meat, cut into pieces
• 4 slices ginger, shredded
• 20 gr Onion, thinly sliced
• 4 pieces garlic, minced


Immersion:
• 2 tbsp oyster sauce
• ½ tsp sesame oil
• Flour ½ teaspoon cornstarch
• powder Pepper to taste

Sauce, combine:
• 2 tbsp oyster sauce
• 1 tablespoon sweet soy sauce
• 3 tbsp Water
• Flour ½ teaspoon cornstarch

Directions:
1. Mix meat with spices soak eel. Let soak 30 minutes.
2. Saute ginger, onions and minced garlic in 2 tablespoons of oil that has been heated.
3. Add meat and saute until cooked eel. Enter the sauce mixture. Stir until cooked.

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

Material:
• 1 chicken, cut into 8 pieces
• 3 tablespoons cooking oil
• 2 pieces of bay leaves
• 1 laos knuckles, smashed
• 1 stalk lemongrass, crushed
• 500 ml coconut milk from 1 coconut
• Plugs sate to taste


Seasonings, puree:
• 7 pieces of red onion
• 5 cloves garlic
• 10 red chilies
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons tamarind water

Directions:
1. Heat oil and saute until fragrant spices. Enter the bay leaves, lemon grass and laos. Mix well. Cook the chicken and coconut milk until sauce thickens. Lift.
2. Pierce the chicken, then bake until lightly browned red.
3. Serve warm.

For 8 pieces

MATERIALS:
500 grams oxtail, cut, boiled
100 grams granulated sugar
Water 50 ml
2 tablespoons cooking oil
2 tablespoons margarine

Seasonings:
2 tablespoons chili sauce
2 tablespoons tomato sauce
2 teaspoons black pepper, crushed not too fine
1 tablespoon oyster sauce
BBQ Sauce 2 tablespoons
Salt to taste
3 cloves garlic, crushed

HOW TO MAKE:
1. Caramel: Combine water and sugar, cook over medium heat until browned and cooked. Remove and set aside.
2. Heat oil and saute garlic until fragrant.
3. Enter the other spices and half the caramel and stir well.
4. Add oxtail, stir well.
5. Pour water and cook until the flavor is absorbed and the water runs out. Lift the tail.
6. Bake tail over the coals of charcoal or oven until done while dioles margarine, caramels and remaining seasonings. Lift.
7. Serve.

FOR 3 SERVING

Material:
15 sheets of ready-made spring roll skin
1 egg white for glue

Material contents:
100 grams of squid, finely chopped
100 grams of shrimp, finely chopped
100 grams of fish, snapper, finely chopped
1 tablespoon oyster sauce
1 / 4 teaspoon salt
1 / 8 teaspoon flavoring
1 teaspoon granulated sugar
1 egg, made ​​scrambled
3 stalks green onion, chopped fine
1 teaspoon sesame oil
1 tablespoon margarine for sauteing

Spices:
3 cloves garlic
1 / 4 teaspoon pepper grains

Method:
1. Contents: heat the margarine. Stir-fry ground ingredients until fragrant. Enter squid, shrimp, and snapper. Stir until it changes color. Add oyster sauce, salt, flavorings, and sugar. Mix well.
2. Add the eggs, scallions, and sesame oil. Mix well.
3. Take a piece of spring roll skin. Ben's contents. Fold and paste with egg white. Do it until the dough runs out.
4. Prepare the roasting teflon, enter 1 / 2 tablespoons margarine. Roast spring rolls while inverted until browned. Lift

Material
1 head (± 1kg) fish cake / baronang (can be replaced by other fish such as mackerel, grouper, etc.)
1 teaspoon salt
1 ½ tablespoons lime juice
1 tsp ginger juice
1 tablespoon cooking oil

Dabu-dabu
10 pieces of red chillies / green, thinly sliced
3 pieces of green tomatoes, diced
4 pieces of red onion, sliced
1 teaspoon salt
½ tsp sugar
1 tablespoon lemon juice
20 basil leaves, roughly sliced
1 ½ tbsp cooking oil

How to Make Fish Bakar Dabu Colo
Prepare and preheat the grill first.
Clean fish, remove gills and entrails. After that make some keratan deep on both sides of fish down to the bone. Marinate with salt, lemon and ginger water. put the fish in the refrigerator, let stand for 15 minutes.
Dabu-dabu: Mix all ingredients in bowl, store in refrigerator before serving.

Burning Fish: basting fish with cooking oil then drain until the oil is not dripping anymore. Place fish on grill wire which has spread with oil, then roast until cooked one side. Turn the fish, bake one other side until cooked. then bake in a row dorsally (hold with japitan) and head. Occasionally fish smeared with fish oil have been ripe if the sap is no longer coming out.