Ingredients
Material :
2 tails (800gr) of carp in the crusts
2 tsp lime juice
1 tsp salt
1 tbsp of tamarind water
5 tbsp soy sauce bango
3 tablespoons oil for sauteing
Ground spices :
3 large red peppers
4 pieces of red curly pink
2 red chili peppers
6 cloves of red onion
3 cloves of garlic
2 tsp coriander
2 cm ginger
1 tsp salt
Soy sauce ingredients:
5 tbsp soy sauce bango
1 piece of tomato seeds cut in pieces
5 pieces of red chili peppers in slices
2 cloves of red onion in slices
1/2 teaspoon lime

Step
Soak the carp in lime juice and salt. Let stand 15 minutes.

Heat oil, saute ground spices until fragrant

Javanese acid adkab average. Remove the sweet soy sauce bango, mix well again

Apply fish with seasoning

Burn the fish while sprinkled with the remaining seasoning sanpai

Serve with soy sauce
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