1 kg (2 tail) fresh milk, remove gills and entrails
1 tablespoon yeast tapai, puree
2 tablespoons salt
3 tbsp tamarind water Java
10 bay leaves
10 cm galangal, sliced, crushed
2.5 liters of water
Seasonings, puree:
14 red onions
7 cloves garlic
4 cm ginger
4 cm turmeric
1 cm salt
Method:
Cut the stomach banding. Rinse and then drain milkfish.
Marinate milkfish with yeast and salt. Let stand for 1 hour.
Grease banding with seasoning mixture until blended.
Place the marinated milkfish on machine basket. Give the bay leaves and galangal.
Cook until done. Cook for about 30 minutes.
Remove and drain.
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