Recipe for Processed Eels Using Coconut Milk

Recipe for Processed Eels, Eel is a type of fish that is shaped like a snake. Eels more often live in muddy waters such as rice fields and swamps. The shape of the surface is slippery and its agile movements make this eel difficult to catch. Even so now you don’t have to bother catching it, eels have been sold in the market.

Not a few people like to eat eel. The reason is, eels can be created with various spices and then processed into special dishes. For example, cooked with a mixture of coconut milk so that the results are more savory.

Not inferior to other processed meats, eel also contains many healthy nutrients and protein, so it is good for consumption with the family.

Here’s a collection of eel recipes mixed with coconut milk that you can try for a meal with your family BrilioFood from various sources on Wednesday (5/10).

Recipe for Processed Eels

1. Recipe for Processed Eels – Rendang eel.

Materials:

– 1 kg of eel

– 2 liters of coconut milk

– 100 gr ombu-ombu

– Salt to taste

Fine Material:

– 150 gr curly red chili

– 2 cm turmeric, ginger and galangal

– 50 gr ketumbar

– 3 hazelnuts

– 3 cloves of garlic

Complementary ingredients:

– 3 bay leaves and oranges

– 2 lemongrass stalks

– 3 grains of candied acid

– 5 cardamoms

Stir-fry Ingredients:

– 10 cloves of red onion

– Sufficient cooking oil

How to make:

1. Prepare all the ingredients, wash the eel and then roast the eel until it is dry or changes color to brown, just lift and cut into pieces, prepare the spices, then set aside.
2. How to make ombu-ombu take grated coconut and fry it until it is brown and then grind or mash it until it releases oil and set aside.
3. Prepare oil for frying then sauté the onion after it turns golden yellow, add the spices and complementary ingredients, cook until it smells good, then add the coconut milk and ombu-ombu, stir until well mixed then cook until it boils and the coconut milk has shrunk, then add the eel, cook until the coconut milk running low.
4. Finally add salt and taste test then serve.

2. Recipe for green coconut milk eel sauce.

Materials:

– Cut the smoked eel

– 5 pieces of white tofu

– Onions

– 5 green chilies

– 1 tomato

– Salt to taste

– Pepper to taste

– Sugar to taste

– Adequate flavoring

– 1 pack of coconut milk

– Brown sugar

– Air

– Frying oil

Ground spices:

– 5 cloves of red onion

– 3 cloves of garlic

– 2 hazelnuts

– turmeric powder to taste

– Ginger to taste

– 2 lemongrass stalks

How to make:

1. Fry tofu, remove and drain.
2. Puree the spices.
3. Saute onions, tomatoes, green chilies, and ground spices until fragrant.
4. Add salt, flavoring, sugar, pepper, pepper, and brown sugar.
5. Enter the water, put the pieces of tofu, carrots and beans. Wait for it to boil, add the fried eel, add the coconut milk, stir until it boils. When it boils, reduce the heat, add the scallions, salt, sugar, pepper and mushroom stock. Taste and serve.

3. Curry eel.

Materials:

– Eel, wash and cut

– 1/2 carrot cut into pieces

– 3 green beans, cut into pieces

– 1 block of tofu, diced

– Coconut milk to taste

– Lemongrass

– 1 orange leaf

– 1 bay leaf

– Onions

Ground spices:

– 3 shallots

– 2 garlic cloves

– 1/4 tsp coriander

– 1 segment of turmeric

– 2 candlenuts

– 1 piece of ginger

– Pepper, salt, sugar, and mushroom broth to taste

How to make:

1. Fry the eel half cooked, remove and drain.
2. Saute ground spices, if it is fragrant, add lemongrass, lime leaves, and bay leaves. Saute until fragrant.
3. Enter the water, put the pieces of tofu, carrots and beans. Wait for it to boil, add the fried eel, add the coconut milk, stir until it boils. When it boils, reduce the heat, add the scallions, salt, sugar, pepper and mushroom stock. Taste and serve.

4. Swallow the smoked eel.

Materials:

– 1 kg of smoked eel

– 7 cloves of red onion

– 6 cloves of garlic

– 6 cayenne pepper

– 4 curly chilies

– 2 knuckles of turmeric

– 2 finger ginger

– 4 hazelnuts

– 1/4 tsp white pepper

– 2 Laos finger

– 3 pieces of lime leaves

– 2 bay leaves

– 1 lemongrass leaf

– 1/2 finger of shrimp paste

– 500 ml coconut milk

– Salt, granulated sugar, flavoring, and enough oil

– Enough water

How to make:

1. Wash the smoked eel with clean running water, then drain. Because the eel has been smoked, there is no need to fry it again.
2. After the eel is ready, puree all the spices except lime leaves, bay leaves and lemongrass. Fry the spices with enough cooking oil. Enter the lime leaves, salam and lemongrass earlier, scrambled until fragrant.
3. Prepare the spices by mashing the onion, garlic, ginger, candlenut and turmeric. And geprek galangal and lemongrass.
4. Heat the pan. Saute ground spices, galangal lemongrass, lime leaves, and salam until fragrant.
5. Add coconut milk and water and wait until it boils.
6. Add the eel and tofu. Boil about 10 minutes.
7. Add the broth and sliced ​​spinach. Cook until done.
8. When serving, mix rice and side dishes, add evoo, and adjust the thickness of the porridge with warm water.

5. TEAM curry eel.

Materials:

– 100 gr white rice

– 50 grams of medium-sized eel, for 3

– 10 grams of white tofu

– 6 spinach leaves

– 100 gr pure coconut milk

– 1 clove of garlic

– 1 clove of red onion

– 1 cm turmeric

– 1 cm ginger

– 1 cm galangal

– 1 pecan

– 1 lemongrass stalk

– 1 bay leaf

– 1 orange leaf

– 1 tsp chicken stock

– Sufficient vegetable oil

– Evoo and Ub to taste

– 1 block of belcube cheese

– Enough water

How to make:

1. Boil water until it boils then add rice, and stir until cooked into mushy rice, add cheese, separate.
2. Prepare the spices by smoothing the onion, garlic, ginger, candlenut and turmeric. And geprek galangal and lemongrass.
3. Heat a frying pan, add 1 tsp of Ub, stir-fry ground spices, galangal lemongrass, lime leaves and salam until fragrant.
4. Add coconut milk and water and wait until it boils.
5. Add the eel and tofu. Boil about 10 minutes.
6. Add the broth and sliced ​​spinach. Cook until done.
7. When serving, mix rice and side dishes. Add evoo. Adjust the thickness of the porridge with warm water.

6. Recipe for Processed Eels – Opor eel.

Materials:

– 250 gr eel, fried

– 1 pack of instant thick coconut milk

– Salt to taste

– 1 tsp pepper powder

– 1 tbsp mushroom broth

– Brown sugar to taste

– 2 bay leaves

– 1 Laos streets

– Enough water

– Oil for frying

Ground spices:

– 3 cloves of red onion

– 3 cloves of garlic

– 2 hazelnuts

– 2 1/2 cm turmeric

How to make:

1. Clean the eel.
2. Blender or grind the garlic, turmeric, pepper, ginger, salt, and seasoning spices, after smooth, apply to the eel and wait 15 minutes.
3. Heat the eel cooking oil until cooked, drain.
4. Heat the cooking oil for the ingredients for the curly chili sauce, cayenne pepper, shrimp paste, shallots, garlic and kencur.
5. Grind the fried ingredients, add salt and flavorings.
6. Add the crushed eel and then sprinkle with matured coconut milk. Ready to serve.

7. Pecak eel coconut milk typical of Pemalang.

Materials:

– 1/2 kg of eel

– 4 cloves garlic

– 1 segment of turmeric

– 1 piece of ginger

– Salt to taste

– Enough pepper

– Adequate flavoring

Chilli ingredients:

– Coconut milk

– 3 cloves of red onion

– 1 piece of garlic

– 10 curly red chilies

– 8 pieces of cayenne pepper

– 1/2 segment kencur

– Adequate flavoring

– Salt to taste

– Terasi to taste

How to make:

1. Clean the eel.
2. Blend or grind the spices for garlic, turmeric, pepper, ginger, salt, flavoring, after being smooth, apply to the eel, wait 15 minutes.
3. Heat the eel cooking oil until cooked, drain.
4. Heat the cooking oil for the ingredients for the curly chili sauce, cayenne pepper, shrimp paste, onion, garlic and kencur
5. Grind the ingredients that have been fried, add salt and flavoring.
6. Add the crushed eel and then sprinkle with matured coconut milk. Ready to serve.