Modal Ikan Cuek 12ribu Jadi Sambel Cakalang Persediaan 2 Sebulan!.

Hello friends, today I made fish sambal cakalang that can last a long time without preservatives, without being sealed. Suitable for friends who want to stock sambal for months or want to send sambal to family or relatives as souvenirs. Happy to follow sambal cakalang. Ingredients to make fish sambal cakalang that can last a long time are I use 500 grams of shallots, 100 grams of shallots, 250 grams of garlic, 3 tablespoons of lemon juice, 250 grams of fish, sugar and salt. First, for practice, I will grind the chili with a blender. You can slice it thinly or crush it roughly. This is the result. This is how rough it is after being blended. Then we shred the fish into small pieces. While we throw away the rest of the fish, this is the fish that I bought for 12,000 rupiahs. After weighing, it weighs 250 grams. There are many in the market. This is the result. I grind the garlic. This is using a blender. You can chop it finely or slice it thinly as if you want to fry it. Take 3 tablespoons of lemon juice. Or if you want a stronger taste, you can add 5 tablespoons. I mix lime and lemon. You can use any lemon you have. Then we strain it. Because I just want to take the water. Because if the particles are brought down, I'm afraid that the contents of the water in the particles will not dry out when we cook. So that it anticipates drying. Because if there is a lot of water, our sambal will be easy to dry. Now we are ready to cook. Heat the pan. After the pan is hot, pour 1 liter of cooking oil. After it's hot, add the garlic. Then stir quickly so that it is evenly cooked. When the aroma has started to come out and is not fragrant, you don't have to wait until the color is yellow or dark brown. Because we will still cook the onions for a long time. Immediately add the chili. Stir. I don't speed up so it's more even. Add 3 tablespoons of sugar. Add 1.5 tablespoons of salt. If you like shrimp paste, you can add 2 tablespoons of shrimp paste. I add 2 tablespoons of shrimp paste. If you don't use shrimp paste, add 2 tablespoons of salt. If you use shrimp paste, add 1.5 tablespoons of shrimp paste. If you like salty taste, you can add 1 tablespoon of salt. If you are on a salt diet, you can add salt first. If you want to add more salt, you can add it later. Stir. Add garlic, chili, salt, and shrimp paste. Don't forget to mix the shrimp paste with cooking oil so that it doesn't clump. Then add 3 tablespoons of lemon juice. Add 1.5 kilograms of lemon juice plus 100 grams of chili. You can add 2 tablespoons of chili if you like the taste of lemon. Lemon juice is used to create a sour taste. The combination of lemon juice, salt, and sugar will replace MSG. Stir well. If you want to use this chili for a long time, I suggest cooking it on medium heat for 30 minutes. After 30 minutes, reduce the heat to low so that it doesn't burn. I don't use a thick pan, but I use a thin pan. Turn off the heat and stir. You can also stir-fry the catfish first, then add it to the sambal. But this time I added the catfish first so that it blends well with the other ingredients. During the cooking process, the catfish will also dry out. When do we turn off the heat? To create a sambal that is resistant to sand. We turn off the heat when the sambal dough starts to become sticky. You can see that the oil is bubbling. It's a sign that the water in the ingredients we use is running out. When the sambal starts to thicken, you can turn off the heat. This is the final result after cooling. The color is dark and cold. We are ready to pack. Today we will pack sambal without using a bag or seal. After we cool it, we pack it with a sterilized spoon. Everything must be free of water. I baked the spoon on the stove, then I cooled it. When the temperature is the same as the temperature of the sambal, we use it to boil. Our hands must also be free of water. Even so, the ingredients we use to pack must be free of water. Because the first enemy of pollution is water. Water pollutes mushrooms. Although without a seal, with a long cooking process and sterilization of water, it will produce a sambal that is resistant to pollution. And don't forget, oil is a natural preservative. Oil, salt, and sugar are natural preservatives. Oil is especially anti-mushroom. So when we pack, we add a lot of oil. So it's a little dark on top. So it's anti-pollution. Even so, if we pack it in a bottle of sambal. But today we don't have a seal. We just put it in a bottle. Then, as before, the sambal must be soaked in oil. Especially if we don't use a seal. We will use oil as an anti-pollution agent like this. Don't forget to wipe it with a dry tissue. Don't use a material that contains water. We put the sambal in a plastic bag. Note that the bottom of the frying pan is not empty. So we have to keep stirring the sambal. After we pack it, we take the air out of the plastic. Then we tie it up. Close it like this. At room temperature, without opening it. Leave it at room temperature for a week. If you put it in the fridge, it can last 2 to 3 months. If you open it, it can last up to 3 days. This is how to pack a bottle of sambal. With a seal that has been packaged when we bought the bottle. Close it tightly. Don't let your hand touch it. This is how the sambal looks like. This is a Sambal Ikan Cakalang that can last up to 3 months. This sambal can be sent out of town or just to your friends. Salam Kuliner Manyus! You