Brilio.net - Serving a practical and delicious sahur menu is a challenge in itself, especially when choosing the right ingredients. One option that never disappoints is salted fish. Salted fish is not only rich in flavor, but also easy to process into various appetizing dishes. Here are seven practical and delicious salted fish recipes for sahur menus . Each recipe is equipped with clear measurements of ingredients and steps, so you can try it right away at home.
1. Salted fish in coconut milk. Material:
- 150 gr salted jambal fish
- 3 boxes of tofu
- 3 cloves of shallot, sliced
- 2 cloves of garlic, sliced
- 8 curly red chilies
- 1 tsp sugar
- 1 sachet of instant coconut milk
- 400 ml water
How to make:
1. Wash the salted jambal fish and soak for 10 minutes.
2. Saute the shallots and garlic until fragrant.
3. Add the curly red chilies and tofu, stir-fry until the tofu is slightly brown.
4. Add salted fish, sugar, coconut milk, and water. Cook until boiling.
5. Correct the taste, remove from heat, and serve warm.
illustration photo: Instagram/@dapoermimi_ic
Material:
- 100 gr anchovies
- 1 petai board, cut in half
- 50 gr peanuts, fried
- 1 tsp sugar
- tsp salt
- tsp mushroom stock
- 2 stalks of lemongrass, bruised
Ground spices:
- 4 cloves of shallots
- 3 cloves of garlic
- 5 cayenne peppers
- 10 curly red chilies
How to make:
1. Saute the ground spices until fragrant.
2. Add lemongrass, peanuts and petai. Stir well.
3. Add anchovies, salt, sugar, and mushroom stock. Stir until all ingredients are well blended.
4. Remove and serve with warm rice.
Material:
- 50 gr anchovies
- 100 gr shallots, thinly sliced
- 6 cayenne peppers
- 2 stalks of spring onions, finely sliced
- 1 tsp sugar
- tsp salt
- tsp mushroom stock
How to make:
1. Fry the anchovies until dry.
2. Saute the shallots until fragrant, then add the cayenne pepper.
3. Add anchovies and spring onions, mix well.
4. Add sugar, salt, and mushroom stock to taste.
5. Remove and serve.
illustration photo: Instagram/@_melskitchen
Material:
- 100 grams of anchovies
- 1 torch ginger flower, finely chopped
- 1 segment of galangal, bruised
- 1 tomato, diced
- 1 tsp sugar
- tsp salt
Ground spices:
- 5 cloves of shallots
- 3 cloves of garlic
- 5 cayenne peppers
- 8 curly red chilies
How to make:
1. Saute the ground spices until fragrant.
2. Add galangal and tomatoes, cook until tomatoes are wilted.
3. Add the anchovies and torch ginger, stir well.
4. Add sugar and salt according to taste.
5. Remove and serve with rice.
Material:
- 100 grams of anchovies
- 75 gr shallots, thinly sliced
- 75 gr chili (to taste)
- 4 stalks lemongrass, bruised
- 4 lime leaves
How to make:
1. Fry the anchovies until crispy.
2. Mix the shallots and chilies in a bowl.
3. Add lemongrass and lime leaves to the chili mixture.
4. Mix well with lime juice.
5. Serve the sambal matah on top of the anchovies.
Material:
- 250 gr salted fish (type according to taste)
- 3 cloves of shallot, finely chopped
- 2 cloves garlic, finely chopped
- Chili peppers to taste (sliced)
- 1 tsp granulated sugar
- Sweet soy sauce to taste
How to make:
1. Fry the salted fish until brown and drain.
2. Saute the shallots and garlic until fragrant.
3. Add cayenne pepper and cook for a while.
4. Add the fried salted fish, sweet soy sauce and granulated sugar.
5. Stir well until the spices are absorbed into the salted fish.
Material:
- kg salted fish (type according to taste)
- 10 green chilies (sliced)
- 3 cloves of shallot (sliced)
- 3 cloves of garlic (sliced)
- enough petai (halved)
How to make:
1. Fry the salted fish until dry then drain.
2. Saute the shallots and garlic until fragrant.
3. Add the green chilies and petai to the stir-fried spices.
4. Add the fried salted fish and mix well.
5. Serve with warm rice.
(brl/tin)
