Nila Archives

Ingredient

• 1.5 kg of tilapia cut according to taste
• 10 long long beans, cut lengthwise
• 5 stalks lemongrass, crushed
• 6 lbs of lime leaves
• 5 cm galangal crushed
• 3 cm ginger crushed
• 6 pcs tamarind patikala, crushed
• 1 pc kecombrang / kencong split 4
• 1 pc lime
• Salt, mushroom broth, water to taste

Ground spices

• 1/2 ounce of mixed cayenne pepper (to taste)
• 1 thumb turmeric
• 7 pecans
• 1 clove of garlic
• 1 tsp tuba/andaliman

The method

• 1. Wash the tilapia pieces and then steal the lime juice, let stand 10 minutes then rinse with clean water.
• 2. Prepare a frying pan, add ground spices, galangal, tamarind patikala, lime leaves, long beans, lemongrass, kecombrang then pieces of fish
• 3. Pour enough water, just until the fish is covered with water then add salt, mushroom broth, cook until cooked and the water is slightly dry. Correct the taste before the water dries up
• 4. Serve with warm rice

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