清蒸豆鼓魚 BANDENG DENGAN SAUS HITAM

1. 洗淨虱目魚肚，用餐巾紙將水吸乾，盛盤備用。


2. 將所有調味料攪拌均勻，均勻塗抹於作法1的魚肉上。


3. 把蒜片、辣椒片、蔥段及九層塔放至作法1的魚肉上，蓋上保鮮膜，放入電鍋，外鍋倒一杯水蒸至開關跳起即可。

1. Cuci bersih usus ikan bandeng, kemudian pakai kertas dapur hisap kering, taruh di piring.


2. Ambil blender, masukkan semua bumbu di aduk pelan-pelan sampai rata, kemudian dituang diatas usus ikan bandeng yang di langkah pertama.


3. Lembaran bawang putih, lembaran cabe, potongan daun bawang dan daun kemangi taruh di atas usus ikan bandeng yang dilangkah pertama, tutup pakai plastik pengawet, taruh di kompor listrik, di luar kompor taruh segelas air, di uapkan sampai tombol on/off naik.

1. Clean off the milkfish maw and dry it off with a napkin.


2. To get a bow and put off of the seasoning inside it with a gentle stir, and then apply the sauce onto the milkfish maw.


3. Place garlic, chill, scallion and basil onto the milkfish maw, then cover the fish with plastic wrap. Finally, put the fish inside a rice cooker with a glass of water for steaming.

1. Làm sạch maw sữa và lau khô bằng khăn ăn.


2. Lấy bình chứa, thêm tất cả các gia vị và khuấy đều đều, và đậy lên bụng cá của phương pháp 1.


3. Đặt tỏi, ướp lạnh, hành lá và húng quế vào maw sữa, sau đó bọc cá bằng bọc nhựa. Cuối cùng, cho cá vào nồi cơm điện với một cốc nước để hấp.

1. ล้างปลานวลจันทร์ทะเลกระเพาะปลา，แล้วเอาผ้าเช็ดปากทำให้แห้ง， ลงในจาน。


2. ใช้ภาชนะ，ร่วมกันปรุงรสทั้งหมดลงไปผสมเบา ๆให้ถี่ถ้วน， ใส่ลงบนวิธีทำ 1。


3. เอา กระเทียม、พริกแผ่น、ต้นหอมท่อนและใบโหระพาสดใส่ลงบนวิธีทำ 1 ，ฝาครอบด้วยพลาสติก，ลงไปในหม้อไฟฟ้า，นอกหม้อใส่น้ำ 1 แก้ว จงที่เบิดปิดโดดขึ้นก็เป็นอันสำเร็จ。