RECIPE OF THE WEEK: Spicy Deep Fried Carp with Cobek Style
This recipe is Sundanese version of spicy deep fried carp with cobek style. The secret key of making this menu is to blend the spices on Cobek. The additional spices such as Greater galingale or in Indonesan ‘kencur’ and freshly squeezed lemon juice make excellent additions to the fried carp. The blend of spicy flavors and freshness will arouse your taste buds.
Ingredients:
- Carp
- Spice blend or seasoning:
10 g Greater galingale
15 g ginger
25 g cayenne pepper
40 g local sugar
15 g salt
10 g lemon juice
100 ml hot water
20 g whole red onion
Method of cooking:
1. Clean the carp, remove the entrails and clean in thoroughly with water
2. Make diagonal incision on the carp’s meat
3. Soak the carp in water filled with salt and lemon juice before cooking, then fried until the
color turns to golden brown
Prepare the Cobek Condiments:
1. Fried the onion around 2 minutes until soft, drained of oil, set aside
2. Press ginger, Kencur, sugar and salt until smooth
3. Add cayenne pepper, coarse grind
4. Add friend onion, coarse grind
5. Sprinkle with boiled water and mix evenly
6. Add freshly squeezed lemon juice, put the skin of lemon into spice blend mixes to create the
special aroma
7. Prepare the fried carp on a serving plate
8. Sprinkle the spice blend on top of the carp while still hot to make it absorbed better
9. Spicy deep fried carp in cobek style is ready to serve
About Chef Wijana:
Chef Wijana, the Executive Chef of Bale Udang Mang Engking Restaurant in Bali began his career since he was 21 years old. With 23 years of culinary experiences in hotels and villas, there is no doubt about his ability on processing and creating menus especially on Indonesian dishes.
Ingredients:
- Carp
- Spice blend or seasoning:
10 g Greater galingale
15 g ginger
25 g cayenne pepper
40 g local sugar
15 g salt
10 g lemon juice
100 ml hot water
20 g whole red onion
Method of cooking:
1. Clean the carp, remove the entrails and clean in thoroughly with water
2. Make diagonal incision on the carp’s meat
3. Soak the carp in water filled with salt and lemon juice before cooking, then fried until the
color turns to golden brown
Prepare the Cobek Condiments:
1. Fried the onion around 2 minutes until soft, drained of oil, set aside
2. Press ginger, Kencur, sugar and salt until smooth
3. Add cayenne pepper, coarse grind
4. Add friend onion, coarse grind
5. Sprinkle with boiled water and mix evenly
6. Add freshly squeezed lemon juice, put the skin of lemon into spice blend mixes to create the
special aroma
7. Prepare the fried carp on a serving plate
8. Sprinkle the spice blend on top of the carp while still hot to make it absorbed better
9. Spicy deep fried carp in cobek style is ready to serve
About Chef Wijana:
Chef Wijana, the Executive Chef of Bale Udang Mang Engking Restaurant in Bali began his career since he was 21 years old. With 23 years of culinary experiences in hotels and villas, there is no doubt about his ability on processing and creating menus especially on Indonesian dishes.
