SUMBAWA CULINEER 2

Recipes 
Of Traditional Food Sumbawa

SEPAT IKAN

Description:

Sepat is typical regional food of cuisine Sumbawa. The fresh sour taste. Usually in the fasting month, a 30-day fasting and 30 days sepat present accompany in dinner. The pregnant woman ussualy like sepat because its sour taste. Sepat is very pupular food in Sumbawa. It is one kind of Sumbawa Traditional Food.

Materials:
-1 Pound fresh fish any burned
-1 Fruit eggplant purple, burnt, peeled, roughly torn.
- Handful basil leaves, roughly torn.
-3 Carambulas.
-3 Candlenut, burnt
-5 Thai chilli fruit, burned.
-1 Tomatoes, burned.
- Salt and msg, sufficient.
- A glass of water.
- Chips cow skin (if any).
- 2 sauce orange.

How to make:

Pestle the Candlenut and salt until smooth, enter carambulas, tomato, chilli, pestle rough. Enter to bowl, pour water, orange sauce distillation, msg, purple eggplant, basil leaves. Taste a sour taste to a fresh, grilled fish and enter chips cow skin and put the chips cow skin on it.

How to eat Sepat:

Do not be drowned in dressing up like eating rice soup, but in a separate meal, rice, with spoon and eat the sepat, that's the way people eat sepat Sumbawa.

Ethnic Chicken Recipes Bakr Sumbawa

Materials - materials:

• 1 free-range chicken were cut for four part.
• 1 stem of cinnamon.
• 3 seed of Clove.
• 5 thread of orange leaves.
• ½ thread of Turmeric leaves.

• 2 stem of Lemongrass.
• 3 spoon of Cooking Oil.
• 500 ml medium curdle of Coconut Milk.
• 100 ml Curdle of Coconut Milk.

Were Pestle Flavor:

• 4 piece of Red Chilli.
• 3 seed of Garlic.
• 4 piece of Red Onion.
• ½ spoon of Coriander.
• ½ little spoon of Anise.
• ½ little spoon of Caraway seed.
• ½ little spoon of Black Pepper.
• 2 cm Ginger.
• 2 cm Ginger Plant.
• 3 cm Turmeric.
• 3 seed Candlenut

How to make:
• Sauteing the flavor of mashed with oil along with cinnamon, clove, lime leaves, turmeric leaves and lemongrass leaf until fragrant and cooked.
• Enter the chicken, seasoning with saute until half-cooked chicken.
• Add thin coconut milk, lower the fire, cooking until the sauce to stay small.
• Add thick coconut milk cook until sauce starts again dry up, lift cooled.
• After a cold be cascaded entire surface of the chicken with remaining sauce and then burn until the yellow colour.
• Then serve and eated.