Cuan-Cuan Belanak (Indonesian Food)
Cuan-Cuan Belanak (Indonesian Food)

Hey everyone, Welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cuan-cuan belanak (indonesian food). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cuan-Cuan Belanak (Indonesian Food) is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Cuan-Cuan Belanak (Indonesian Food) is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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