how to create a typical milkfish satay Banten,Indonesia

 foto sumber dari: kaisarali.com

HOW TO MAKE THE FOLLOWING TYPICAL SATE BANDENG BANTEN:

  Ingredients / spices:

2 tail fish (each 600 g)
50 grams of coarsely grated coconut, roasted
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon sour water
2 eggs, beaten off
100 ml coconut milk from coconuts 1/2
2 tablespoons oil for sauteing
banana leaves to wrap
bamboo to clamp

ground spices:

3 red chilies
1 teaspoon coriander
1/4 teaspoon cumin
1 cm ginger
1 cm galangal
2 cm turmeric, burned
8 red onions
4 cloves garlic

Processing Method:

At one blow fish. Break the tail bone. Remove.
Take 370 grams of flesh with a spoon.
Roasted meat milk to dry. Separate thorns.
Heat the oil. Stir-fry the spices until fragrant. Add meat milk, toasted coconut, salt, sugar, and acid water. Stir well. Lift.
Add the eggs and milk. Stir well. Take a little dough. Set aside. For the second part of the dough.
Enter each dough into the skin banding. Shape back.
Pinch milk with spices. Wrap with banana leaf.
Bake until cooked. Brush the remaining seasoning. Grilled again while inverted until cooked.
For 8 pieces