Description:
Carp soup, chef serving the legendary city of Bandung hotels, the Savoy Homann. Presents the complete guide, so you can process it to your beloved family.
Ingredients:
Material:
* 600 grams of carp meat, cut into 2 cm
* 3 cloves garlic, finely chopped
* 2 pcs red onion, finely chopped
* 10 pcs chili pepper, cut into rough
* 6 lbr lime leaves, cut into pieces
* 10 g basil leaves
* 10 red chillies, seeded and mashed
* 4 tbsp tomato sauce
* 2 pcs tomatoes, chopped
* 2 cm ginger, crushed
* 2 bay leaves lbr
* 4 pcs lemon, take the water
Directions:
How to Make:
1. Carp boiled in boiling water until cooked, set aside.
2. Make sauce: saute garlic and onion until fragrant.
3. Add 2 liters of water. Add other ingredients, except lime juice.
4. Reduce heat and cook until boiling for 15 minutes.
5. Lift, add lime juice and filtered water.
6. Insert pieces of carp that have been boiled.
7. Serve immediately.
Tips:
* Before processing, carp coat with lemon juice and ginger finely so that does not smell fishy and mud.
* Boil the carp separately so that the liquid does not smell the mud.
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