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Kandungan anda sedang diadaptasikan kepada jenis perniagaan anda

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Marination Paste

  • Snapper Fillet 1500.0 g
  • Bawang Merah Kecil, dikisar 80.0 g
  • Bawang Putih, kisar 30.0 g
  • Halia, kisar 30.0 g
  • Serai, dikisar 50.0 g
  • Dry Chili (blend to paste) 40.0 g
  • Belacan 5.0 g
  • Serbuk Kunyit 10.0 g
  • Daun Limau Purut 5.0 g
  • Garam Halus 5.0 g
  • Minyak Sayuran 80.0 g

Tamarind Dips

  • Red Onion (dice) 100.0 g
  • Tomato (dipotong dadu) 70.0 g
  • Cili Padi, dihiris 30.0 g
  • Assam Paste 200.0 g
  • Water (for extract tamarind paste) 200.0 g
  • Gula 15.0 g
  1. Marination Paste

    • Prepare all the blended marination ingredients accordingly.
    • Saute the blended paste to fragrant, add in belacan, turmeric powder and lime leaf. Season to taste.
    • Bake in the oven at 165ᵒC for 12 minutes.
    • Set aside and let it cool down the temperature.  
  2. Tamarind Dips

    • Mix all ingredients and keep in chiller for 2 hours before serving.  
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