Palumara Bandeng

Ingredient:

 - one catfish head (600 grams weight)

 - one lime

 - 50 ml [50 ml] Java acid (2 tablespoons [30 ml] tamarind, melting with hot water, sardines)

 - two tomatoes, bits and pieces

 - 10 intact cayenne peppers

 - one lemon bar

 - one arc chamber, emerging

 - two laurel leaves

 - 1 tablespoon brown sugar

 - salt and mushroom broth

Subtle seasonings:

 - six Onions

 - three garlic cloves

 - 2 cm grilled saffron / 1 teaspoonful turmeric powder

 - slice of ginger.

 - six cayenne peppers

 - five hot, curly peppers

 How to cook:

 1.  Clean the fish, cut and clean the dishes. Paste lime water, let it stand for 15 minutes, wash it down to kesat, drain it.

 2.  Saute spices, add laurel, lengbrushes, and lemongrass. Pour water, let it boil.

 3.  Pour another fish over, wait for it to boil. Pour acid, salt, sugar, and mushroom broth.

 4.  Add cayenne pepper and tomato. Cook it well.