RESEP PENDAP BENGKULU

2. Pendap (Bengkulu)

Ingredients:

• 4 pcs (400 grams) of mackerel, washed clean

• 2 scallions, cut 1/2 cm

• 1 celery stalk, roughly sliced

• 2 cm galangal, crushed

• 1 lemongrass stick, crushed

• 3 pcs of kandis acid

• 5 pcs of plum aralia, roughly sliced

• 100 grams of coarse grated coconut, roasted

• 300 ml coconut milk from 1/2 coconut

• 1 teaspoon of salt

• 1/4 teaspoon ground pepper

• 1/4 teaspoon granulated sugar

• 2 tablespoons of oil for sauteing banana leaves for wrapping

For ground spices:

• 8 onions

• 4 cloves garlic

• 5 candlenuts, roasted

• 6 red chilies

• 2 cm ginger

• 2 cm turmeric, burned

How to make:

1. Squeeze the plum aralia together with 1/2 teaspoon of salt.

Clean wash. Drain well.

2. Sprinkle the mackerel with half the spices. Wrap it like pepes.

Steam for 30 minutes until cooked.

3. Once cooked, open pepes. Place it on a plate. Set aside.

4. Heat the oil. Saute the remaining seasoning until fragrant.

5. Add leeks, celery leaves, galangal, lemongrass, kandis acid, and a bowl of leaves. Stir until withered.

6. Add grated coconut. Stir well.

7. Add coconut milk, salt, pepper, and sugar. Cook until well-done and the sauce get chewy.

8. Flush the mackerel