Snapper in chili sauce
Ingredients :
- 0.8 kg stingray, cut to taste and fried
- 2 bay leaves
- 1 fine sliced tomato
- 1.5 tbsp sugar
- 200 ml of water
- Salt to taste
Snake seasoning:
- 10 red curly chilies
- 2 large red chilies (remove the seeds) (so that the color is beautiful red)
- 3 onion cloves (large ones)
- 2 cloves of garlic
- If you like spicy add red cayenne 5-10 seeds
How to Make :
Enter the oil into the cauldron and enter the seasoning ulek, bay leaf, stirring 2 minutes of new entry tomato .. continue to give salt .., reduce the fire .. this is cooked long let me smell raw ilang .. approximately 5 minutes more and middle- middle of entering sugar ... stirring ... until the color is beautiful ... then enter the water ... so boiling add the fried fish then reduce the heat, cook until the water shrinks and seeps into the fish. Done.
