Ikan bandeng bumbu BALI (Spiced fish in red hot sauced)

Ikan Bandeng bumbu bali
Spiced fish in red hot sauce
Serves 10 people

750 g banding (milk fish) or pomfret
2 cm fresh turmeric, pounded to a paste
½ tsp salt
1 liem, squeezed
Vegetable oil
1 stalk lemon grass, bruised
375 ml water
3 tbs sweet soy sauce

Spice- paste
75 g red chilies
10 shallots
5 cloves tamarind dissolved in 1 tbs water
Salt to taste
Pinch of sugar
• Clean the fish and cut in several slices. Rub with the turmeric, salt and lime juice. Let it stand for awhile
• Heat the oil. Add the fish and fry till golden brown. Remove and set aside
• Fry the pounded spice paste and the lemon grass, water and sweet soy sauce. After it has come to boil, add the fried fish. Stir and simmer until the sauce has thickened and become oily

Keripik tempe (Crisp fried tempe)

Keripik Tempe 

Crisp fried tempe

600 g tempe
200 ml water
½ tsp slaked lime water
100 g rice flour mixed with 25g corn flour
Vegetable oil

Spice-paste
4 candlenut
1 clove garlic
1 tsp coriander seeds
Salt to taste
1 cm fresh kencur

• Slice the tempe in thin 3i/2 x 5 squares set aside
• Mix the spice paste together with the water and slaked lime water.
• Add the rice flour and corn flour and blend till smooth
• Heat the oil in a wok. Dip the tempe in the butter and deep-fry until it is golden brown and crisp

Note:
Take care that the oil is not too hot, otherwise the batter and the tempe will not be done at the same time.