PENGAT - Pengat Bungkus

Pengat

Ingredients :
- 5 tails mackerel, washed clean -
- 1 / 2 tsp salt -
- 1 tsp tamarind water (1 tsp of tamarind water and 1 tbsp) -
- 5 sheets bay -
- 4 basil sprig, leaves taken -
- Banana leaf to conceal -

Fine spices :
- 10 grains of red onion -
- 5 pieces chili red curls -
- 3 candlenut grains, fry without oil -
- 1 cm ginger -
- 2 cm turmeric, burned -
- 1 1 / 2 tsp salt -
- 1 / 4 tsp pepper -

How to prepare :
1. Soak mackerel with salt water and acid water. Leave 15 minutes.
2. Mix mackerel with fine flavor. Leave 10 minutes.
3. Take a banana leaf. Place the sheet bay leaf and basil. Give mackerel. Encasement. Peg with palm leaf rib.
4th 50 minutes with the oven temperature to 180oC well.

For the portion of 5

Pengat Bungkus

Bahan :
- 5 ekor ikan kembung, dicuci bersih -
- 1/2 sdt garam -
- 1 sdt air asam (dari 1 sdt asam jawa dan 1 sdm air) -
- 5 lembar daun salam -
- 4 tangkai kemangi, dipetiki -
- Daun pisang untuk membungkus -

Bumbu halus :
- 10 butir bawang merah -
- 5 buah cabai merah keriting -
- 3 butir kemiri, disangrai -
- 1 cm jahe -
- 2 cm kunyit, dibakar -
- 1 1/2 sdt garam -
- 1/4 sdt merica -

Cara membuat :
1. Rendam ikan kembung dengan air garam dan air asam. Diamkan 15 menit.
2. Lumuri ikan kembung dengan bumbu halus. Diamkan 10 menit.
3. Ambil daun pisang. Letakkan selembar daun salam dan daun kemangi. Beri ikan kembung. Bungkus. Semat dengan lidi.
4. Oven 50 menit dengan suhu 180oC sampai matang.

Untuk 5 porsi

Saji edisi 112/th. V/28 november - 11 december 2007