Dekke NaniUra Horasss

Recipes dekke nani ura
On this day I will share the recipe for visitors maesriady-culinary.com that ura nani dekke cuisine.
dekke nani ura namely Batak cuisine tasty and delicious nan suitable presented to show the family, birthday party or to eat everyday
The following cooking methods and ingredients needed to cook dekke nani ura:

Materials:

• 1 kg carp small / medium (choose which one kg of two-tailed) 
• 3 pieces of acid lime, peel and squeeze the water, filtered (add a little water as necessary, as long as enough to soak the fish evenly) 
• 1 tablespoon (7 grams) coriander, roasted until fragrant, finely minced 
• 40 grams Pecan, splits into two, roasted (fried without oil) 
• 1 vertebra Ginger (± 5 cm), sliced thin wide, toasted 
• 1 vertebra Galangal (choose a rather young), sliced thin wide, toasted 
• 1 clove garlic, roasted until soft 
• 12 cloves red onion, roasted until soft 
• 5 cm Turmeric, wash, cut into pieces, finely ground 
• 1  tablespoon Andaliman, finely minced 
• 6-8 pieces of Cayenne pepper / red curly chili (can be added / subtracted according to taste) 
• 1 piece rod dressing young, between 25-30 cm in length, peel, take the inside is white, boiled until tender and then drain 
• Salt to taste

Optional:

• 80 grams of peanut skin, roasted until cooked, peeled, coarse ground 
• 1 piece Lime, take the water (used only if ura nani less sour sauce, put little by little)

How To Make:

1. Rinse and goldfish, exhaust gills, scales and entrails. 
2. Using a sharp knife, slice lengthwise fish back (try as close as possible to the bone / needles), and then widen the fish. 
3. Soak the fish meat in liquid Jungga acid for 2 hours. 
4. After the first 30 minutes, remove the thorns (at this time, the fish meat has begun to soften so that the lifting of the bone / barb can be done easily). Give keratan2 in some places so that the ingredients are easily absorbed. Behind the fish so forth Jungga acid penetrated into all parts. 
5. Prepare marinades either roasted or not. 
6. Grind the spices following sequence: andaliman, chili, salt, minced coriander, nutmeg, ginger, galangal, garlic, onion, turmeric, young stems that have been boiled dressing. Stir until the pasta reddish yellow (red color is determined by the amount of chilli). 
7. Taste the seasoning milled whether sufficient salty and spicy to taste 
8. Seasoning mix milled to all parts of the fish until blended. Forth and forth so that the excess fish seasoning mix with acid. Taste to see if the taste is quite sour, if not enter the lime juice. 
9. If you want to be garnishes, at this stage to move the fish to a serving plate. 
10. Sprinkle with peanuts nani ura milled. Ready to be served.

Tips:
If you do not use lime sour use lime juice and fish also can be altered to suit your taste