Cobek Belut

Material
250 grams of eel, clean
2 tablespoons oil, for sauteing
200 ml of water

Seasoning marinade, Stir
2 cloves garlic, mashed
¼ tsp salt
100 ml of water

seasoning
4 cloves garlic outih
2 cm kencur
10 pieces of red chili
¼ tsp gram
½ tsp white Gulan
¼ teaspoon bouillon powder (If Love)

How to make
Soak eels in the spice marinade. Allow 20 minutes, until cooked baker. Remove and set aside.


Puree garlic, kencur, and cayenne pepper. Saute until fragrant add water. Salt, sugar, and bouillon powder. Let boil. Put eel baker. Meresep seasoning and cook until the water is low. Remove and serve while warm.