Resep Ikan Saus Kecombrang/ Honje Asam Pedas (Spicy Ginger Torch Deep Fried Fish)

resep ikan saus kecombrang asam pedas

Can u imagine?????, the crispy deep fried ikan lampam jawa or javanese barb fish drizzled with spicy,hot, sour and aromatic sauce. Etlingera elatior (also known as Kecombrang, Honje, Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger is the key of the sauce.

The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp)

Bahan:
700 gr ikan , cuci bersih
bumbu ikan:
3 siung bawang merah
5 siung bawang putih
1/2 sdt kunyit bubuk
1 batang kecombrang, ambil putihnya, geprek,
Saus kecombrang:
2 buah bunga kecombrang,iris memanjang
1 sdm saus tiram
10 buah tomat cherry
6 buah cabe merah besar, buang bijinya
10 buah cabe rawit merah, biar pedas
6 siung bawang putih
3 siung bawang merah
2 cm jahe
Gula,garam,penyedap rasa secukupnya
Air secukupnya
Cara membuat:
Ikan lampam Goreng :
Haluskan semua bahan, lumuri ikan dengan bumbu halus, diamkan sekitar setengah jam, goreng sampai kering
Goreng hingga agak kering
Cara membuat saus kecombarang/honje :

  • haluskan bumbu(kecuali kecombrang)
  • Panaskan minyak goreng, tumis bumbu sampai harum,
  • Tambahkan saus tiram dan air, tunggu sampai meletup letup
  • Masukkan ikandan kecombrang, tunggu sampai bumbu menyatu dengan ikan
  • Hidangkan.
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