Pesmol

Material:

 

700 g carp 

1 stick SERE 
1 tablespoon vinegar 
2 tablespoons granulated sugar 
150 ml of water 
50 ml oil for sauteing 
400 ml oil for frying 

Pickles 
2 carrots cut length of 3 cm 
2 long cucumber cut 3 cm 
10 pieces of red chilli 
1 piece of turnip cut 3 cm long (optional) 
10 pieces red onion 
1 tablespoon granulated sugar 
1 tablespoon vinegar 
1 / 2 teaspoon salt 

Spices are blended: 
3 cloves garlic 
5 pieces of red onion 
4 cm turmeric 
2 slices galangal 
3 cm ginger 
Walnut 5 
1 / 2 teaspoon salt 
How to Make: 
Covered with salt water fish and fried dry. 
Saute the blended ingredients until fragrant and SERE. Enter the sugar, and water, stir. After a bit congealed pickles put all ingredients, stirring briefly. Add vinegar. Remove and siramkan over fish. 

How to Make Pickles: 
Combine carrots, chili and onions with the sugar, vinegar and salt, put in plastic bags set aside overnight. 
So with pickled radish and cucumber pickles are made just like a carrot.