GULAI PAKIS PADANG
* 500 grm leaf fern
* 1 bunch basil leaves
* 100 grm fried anchovies
* 200 ml thick coconut milk
* 300 ml thin coconut milk
* 1 turmeric leaf sheet
* 1 cm galangal geprek
* 1 stalk Lemongrass memarkan
* 2 the fruit acids kandis
* 3 tbsp cooking oil
* salt to taste
▶ REPLY SEASONING PASTE:
* 10 pieces of red chilli kriting
* 8 onions
* 4 cloves garlic
* turmeric 1 cm
* 1 1/2 cm ginger
* 1/2 tbsp shrimp paste
HOW TO COOK IT;
1.) Cut leaves young fern pakir, along with basil leaves, then wash clean & drain.
2.) heat the cooking oil in a pot, Saute seasoning smooth with galangal, Lemongrass, turmeric leaves & kandis acid. until fragrant.
3.) Pour thin coconut milk while stirring stir so that the coconut milk was broke.
4.) Input frond in follow the thick coconut milk and salt. stir stir until cooked & tender.
5. Input) basil leaves, fried Anchovies & stir briefly & lift.
6.) serve.
* 1 bunch basil leaves
* 100 grm fried anchovies
* 200 ml thick coconut milk
* 300 ml thin coconut milk
* 1 turmeric leaf sheet
* 1 cm galangal geprek
* 1 stalk Lemongrass memarkan
* 2 the fruit acids kandis
* 3 tbsp cooking oil
* salt to taste
▶ REPLY SEASONING PASTE:
* 10 pieces of red chilli kriting
* 8 onions
* 4 cloves garlic
* turmeric 1 cm
* 1 1/2 cm ginger
* 1/2 tbsp shrimp paste
HOW TO COOK IT;
1.) Cut leaves young fern pakir, along with basil leaves, then wash clean & drain.
2.) heat the cooking oil in a pot, Saute seasoning smooth with galangal, Lemongrass, turmeric leaves & kandis acid. until fragrant.
3.) Pour thin coconut milk while stirring stir so that the coconut milk was broke.
4.) Input frond in follow the thick coconut milk and salt. stir stir until cooked & tender.
5. Input) basil leaves, fried Anchovies & stir briefly & lift.
6.) serve.
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