Senin, 17 Januari 2011

1. Steamed tuna until soft but not destroyed, lift.
2. Grate or suwir-suwir fish, set aside.
3. Heat 2 tbsp oil, sauté ground spices, lemongrass and ginger until fragrant.
4. Enter the fish and coconut milk, mix well. Cook over low heat, stirring until dry.
5. Heat oil and fry until crispy fish batter. Remove and drain.
6. Pressed or squeezed until the oil leak. Serve.

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