Sarden Ungkep Kecap

Material:
4 fresh sardine tail
2 cloves garlic, grated
1 tablespoon lime juice
1 teaspoon salt
250 g tofu, cut into pieces
300 ml of water
1 tablespoon mirin, if desired

Spices:
1 tablespoon vegetable oil
20 g bawnag Bombay, finely chopped
2 cloves garlic, grated
2 tablespoons soy sauce
1 tablespoon soy sauce
1 / 2 tsp pepper powder
1 teaspoon sesame oil



How to make:
# Cut the fish head, cut side of the body, dispose of the contents of her stomach, cut lengthwise. Wash to clean, drain.
# Marinate fish (also part of the stomach) with garlic, lemon juice and salt until blended. Let stand for 30 minutes.
# Ingredient: Saute onions and garlic mixture until fragrant.
# Add other ingredients and water, bring to a boil.
# Add the fish and tofu. Add the mirin, if desired.
# Cook until fish is cooked through and sauce seasoning permeates and tingga bit.
# Remove and serve warm.