Sup Ikan Segar
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Fish Soup : | |||
1 | Snapper | 500 | 32 |
2 | Carrots | 10 | 0.6 |
3 | Onions | 40 | 2.5 |
4 | Celery | 10 | 0.6 |
5 | Tamarind | 2 | 0.1 |
6 | Salt | 5 | 5.0 |
7 | Pepper | 3 | 0.2 |
8 | Water | 1000 | 63.3 |
9 | MASAKO® Ayam | 10 | 0.6 |
Fill the snapper fish and make fish stock using the fish bones for 1 hour.
Cut the fish into cubes.
Grate the carrots, chop the onion, and thinly slice the celery.
Dissolve the tamarind in hot water.
Remove the fish bones once the stock has been reduced.
Add the carrots, onion, celery, and fish pieces.
Cook for about 30 minutes, until the fish is cooked through and the vegetables are fragrant.
Season with tamarind, pepper, and MASAKO® Chicken.
The soup is ready to serve.