Recipe Asam Pedas Ikan Pari fuh!

Rays 600g (cut six)
A flower stalk ginger bud (cut into ½)
2 stalks spring kesum
1 tsp salt
1 tsp sugar
Javanese tamarind juice (tamarind fruit 30g Java mixed with a liter of water)
(Well-milled)
6 stalks red pepper
3 stalks dried chillies
Turmeric 1cm life
1sdb I sliced lemon grass
4 sliced galangal
½ red onion
6 cloves garlic
1 tsp coriander
½ tsp shrimp paste


Cara Cara
1. Heat oil and Stir ingredients well-blended.
2. Enter the Rays and cook for 2-3 minutes until kecut.
3. Enter the interest rate cut ginger bud and leaf ½ kesum.
4. Mix the tamarind juice and allow to boil Java. Enter the seasoning ingredients and serve with the sliced ginger bud delicate flower.