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Making the Yellow Pickled Cucumbers Sauce

  • Carrots 50 g
  • Cucumbers 50 g
  • Green Thai Chilli 10 g
  • Shallots 20 g
  • Bay Leaf 1 pc
  • Galangal 20 g
  • Ginger 10 g
  • Lime Leaves 3 pc
  • Granulated Sugar 15 g
  • Vinegar 3 g
  • Water

Making the Gourami with Yellow Pickled Cucumbers

  • Gourami 1000 g
  1. Making the Yellow Pickled Cucumbers Sauce

    1. Add Knorr Royco Ayam Kuning to the wok, then add water while stirring to mix the seasonings evenly.
    2. Put the bay leaves, galangal, ginger and lime leaves into the wok and then cook over a medium heat.
    3. Add the Thai chillies, shallots, carrots, and cucumber, then season with sugar and vinegar.
    4. After the sauce is slightly thickened and seasoned, turn off the heat.
  2. Making the Gourami with Yellow Pickled Cucumbers

    1. Add the fried gourami, then stir briefly so that the fish and sauce are mixed evenly.
    2. Remove from the wok and serve.
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