New Recipes

1 Peel, rinse and mince garlic 2 Peel, rinse and mince ginger.

Tali Machi Bangda

Ingredients :

6 mackerels, 50g green , 56g garlic, 56g ginger, 56g , 100g , 2 pomelo, 3 oranges, 3 red , some lettuce, 1 stalk of spring , some lotus root, 1 cucumber, 5 mint leaves, 1/2t ground cumin , 600ml oil.

(1) 500g yoghurt, 1t sugar.
(2) 50ml sesame oil, 56ml lemon juice.
(3) 20g chili powder, 10g turmeric powder, 4t salt.
(4) 4T sugar.

Preparation :

1. Rinse and cut cucumber into pieces.
2. Rinse mint leaves.
3. Add the cucumber, the mint leaves and seasoning (1) to an electronic blender; Blend into smooth paste; Transfer to a serving bowl; Keep in the fridge for 1 hour; Sprinkle with 1/2t ground cumin seeds to be cucumber yoghurt and mint dip.
4. Peel, rinse and slice garlic.
5. Peel, rinse and slice ginger.
6. Rinse and cut coriander into sections.
7. Rinse, seed and slice green chili peppers.
8. Add the garlic, the ginger, the coriander, the green chili peppers and seasoning (2) to an electronic blender; Blend into smooth paste; Add seasoning (3); Mix well to be marinade.
9. Scale mackerels; Discard the gills and innards; Rinse the black membrane thoroughly; Rinse the whole mackerel in running water; Pat dry; Make 4 cut on each side of each mackerel; Rub the marinade from the step 8 on the mackerels; Leave them for 60 minutes.
10. Peel, rinse and slice lotus roots.
11. Rinse and mince spring onion.
12. Rinse, seed and cut red chili peppers into pieces.
13. Peel and cut pomelo into pieces.
14. Peel and cut oranges into pieces.
15. Rinse and tear lettuce into pieces.
16. Add the oranges, the pomelo, the red chili peppers, the spring onion and seasoning (4) to a bowl; Mix well; Chill in the fridge.
17. Add 600ml oil to a wok; Bring to the boil over a high heat; Deep-fry the lotus root slices over a high heat till crispy; Remove and drain; Turn off the heat.
18. Set aside the oil, leaving 3T oil; Heat the wok over a high heat; Turn to a low heat; Evenly coat each mackerel with a layer of rice flour; Arrange the mackerels in the wok; Pan-fry each side over a low heat till golden brown (about 6 minutes for each side); Turn off the heat.
19. Arrange the mackerels on serving plates with the pomelo salad from the step 16 on top of the lettuce on the side; Garnish with the lotus root slices; Serve with the cucumber yoghurt and mint dip from the step 3 on the side.