KOMPAS.com – Bean sprouts and jambal roti salted fish are the perfect combination for a simple yet flavourful dish. This dish combines the savory taste of salted fish with the crunchy texture of fresh bean sprouts.
Cah bean sprouts, salted fish jambal roti is very suitable to be served as a side dish to accompany warm rice. With minimal spices, this dish still has a strong and appetizing taste.
To produce a delicious dish, it is important to pay attention to how to cook salted fish and bean sprouts so that they don’t wilt too much.
The use of spices such as galangal, bay leaves and a little sugar makes the taste of this dish richer and more delicious.
Also read:
Follow the recipe “100 Home-style Stir Fry Recipes” (2014) by Indriani published by Gramedia Pustaka Utama, below.
Material
- 100 g jambal roti salted fish, cut into cubes
- 125 g large bean sprouts
- 100 g round potatoes, halved, fried with skin
- 50 g melinjo leaves
- 3 cloves of garlic, finely sliced
- 5 red onions, finely sliced
- ½ tomato, sliced into cubes
- 2 bay leaves
- 2 cm galangal
- 50 ml water
- ½ tsp salt
- ¼ tsp granulated sugar
- 2 spring onions, sliced 4 cm
- 200 g cooking oil
How to make salted fish bean sprouts jambal roti
- Brew salted fish with hot water, drain, then fry until golden brown. Remove and set aside.
- Saute garlic, shallots, galangal and bay leaves until fragrant. Add tomatoes, then cook until wilted.
- Pour in water, salt and sugar, then cook until it boils.
- Add the bean sprouts, melinjo leaves, salted fish, potatoes and spring onions, then cook until all the ingredients are wilted and the sauce has reduced. Lift.
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