500 grams of fish Haruan / Cork, dipotong25 grains Boiled Duck Eggs50 grams of Dry Red Chillies1 vertebra Kayumanistaste TamarindSalt to tasteSugar to tasteFlavor Seasonings to taste (optional)1 cup cooking oil (for frying)1000 ml waterFried Onion taste (sprinkles)Ground spices :5 grains Onion3 cloves Garlic1 vertebra Ginger1 vertebra Kencur2 tablespoons brown sugar1/4 teaspoon Terasi Fuel
HOW TO COOK : Fish Haruan / cork tamarind-flavored salt, and fried dried.Dried red chilli deseeded, wash clean. Then boiled until tender, drain. Blender smooth. Set aside.
Mix the minced chili with ground spices. Enter into the pan without oil, used cooking until meletup2, after it had entered the oil little by little. Stir constantly (this process is quite time consuming, so be patient yaa ... like to make rendang)
After seasoning saute 'set' and turned a darker color, pour the water.
Enter boiled eggs. Cook, stirring occasionally until boiling (The first egg is inserted so that the seasoning first seep into the eggs until the eggs will eventually turn brown so ...)
Give seasoning salt et al. Stir well. Continue cooking until the flavors mingle and sauce begins to thicken.
Finally enter haruan fish fry. Stir until the fish wrapped with average seasoning. Cook briefly, then lift.Serve with a sprinkling of fried onions......!
***Haruan fish can be replaced with chicken or beef. For this recipe; the number of chickens that are used sbnyak 1 tail. Whereas if you use the amount of 500 grams of beef.