Langga Roko

Langga Roko

- in Culinary, Culture
269

2005_4ITS–Langga Roko is a cuisine of Makassar, South Sulawesi, Indonesia. It is flavored fish consisting of uric acid, turmeric, onion, garlic, nutmeg, chili, coriander, galangal, and lemongrass. The fish is then wrapped in banana leaves and baked over charcoal embers. The fish used in this cuisine are large rabbitfish. Completely, to have this dish ready we need 2 Barinang’s fish weighing about 1 kg; 5 tablespoons of uric acid; 2 turmeric, lightly crushed; 1 teaspoon of salt; 3 tablespoons of cooking oil to stir fry; banana’s leaf; 10 red onions; 3 cloves of garlic; 5 red chili; 5 kemiri (candlenut tree and its fruit); 1 teaspoon of coriander; 2 pieces of ginger; 2 lemongrass leaves; 1 teaspoon of salt; 1 tablespoon of tamarind water.

Clean up the fish, smear it with tamarind water, ginger and salt. Heat the cooking oil and stir fry pasted spices until it smells sweet. Put fish in, simmer for a moment and raise. Wrap the fish in banana leaf, roasted on ember, and cook until finished.

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