How to Make Speedy Cuan-Cuan Belanak (Indonesian Food)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cuan-cuan belanak (indonesian food). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cuan-Cuan Belanak (Indonesian Food) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Cuan-Cuan Belanak (Indonesian Food) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cuan-cuan belanak (indonesian food) using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cuan-Cuan Belanak (Indonesian Food):

1. Make ready 500 grams blue tail mullet/other fish/chicken
2. Make ready for marinade :
3. Prepare 2 tbsp lime juice
4. Prepare 2 cloves garlic
5. Get 2 cm fresh turmeric
6. Take 1 tbsp coriander seed
7. Prepare 1/2 tsp salt
8. Prepare For sauce:
9. Prepare 5 cloves shallot, slice thinly
10. Get 2 cloves garlic, slice thinly
11. Take 2 big red cayenne, slice thinly
12. Make ready 2 big green cayenne, slice thinly
13. Take 5 red friggiteli pepper ( 2 for slice thinly)
14. Prepare 2 cm fresh ginger
15. Get 1 cm fresh galangal
16. Get 1 bayleaf
17. Take 2 tbsp miso (fermented soybean)
18. Get 2 tsp brown sugar
19. Take 1/4 tsp chicken powder (optional)
20. Prepare 1/2 cup water
21. Make ready Oil for frying and sauted

Instructions to make Cuan-Cuan Belanak (Indonesian Food):

1. Prepare all ingredients on your kitchen table.
2. Make puree spices for marinade fish : turmeric, coriander seeds, garlic and salt using mortar or food processor.
3. Marinade fish with lime juice, spices puree and 4 tbsp water for 15 minutes.
4. Preheat oil, fry all fish till golden brown and got crispy texture.
5. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng. So in this recipe i didn't add salt for taste because i already got it from Miso Soybean.
6. Preheat oil in wok, saute all spices, stir it till golden brown and smells good,then add water stir it well. Boil till wilted, add brown sugar, miso, and chicken powder. Cook for 2 minutes, lift and set aside.
7. Last step is platting. Put on plate all fish and pour sauce on it. Voilaaaa your delicious dish well done! made with LOVE by indria. Happy cooking ;D

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