Servings: 5
Hi steemian, these days I cook my dads favorite menu "engkot payeh". Engkot payeh is one of the specialties of Aceh. How to cook it very easily. In the typical cuisine of the condiment of Aceh can not miss is the Sunti. Sunti is kind of typical kitchen condiment made from Aceh belimbing wuluh salt and then dried to the Sun many times until a bit dry. And then stored for approximately 2 weeks to obsolete, new can be used (next time I'll post the stages in making Sunti).
Ingredient
1/2 Kg of Bilis fish (ikan bilis)
2 Fruit lemon
to taste Salt
the banana leaf,
1 sprig Curry leaves (On temurui).
The SEASONING paste
1 Handheld Sunti
1/2 ounces of Cayenne (subtract if you don't like spicy)
5 PCs red chili
3 cloves of garlic
5 cloves shallots
1 small spoon red chili powder
1/2 small spoon of turmeric powder
3 tablespoons oil
a bit of water.
PREPARATON:
Bilis fish that was already cleaned up add salt and lemon juice water mix well.
Combine the herbs that have been mashed and Curry leaves with fish, mix well. Note: at the time of the herbs are mixed with the blender add little water + oil packed.
Then wrap the ingredients which have been mixed with banana leaves. Give the tally at both ends of the leaves in order to fish in not out.
Then Burn/Pepes ikan until leaves are brownish yellow (do not dry). Pepes ikan Bilis typical Aceh ready served.
