Recipes Pendap (Mackerel) Bengkulu Culinary Indonesian Street Food


Pendap Bengkulu Culinary

Netgenz - Culinary | Hello Friends, on this occasion we will share the recipe for Pendap (Mackerel) Bengkulu Culinary, just this time I will give details of ingredients, spices and how to cook it, of course, this dish is suitable for restaurants or eating on a large scale:


  • 8 fish (800 grams) of mackerel, wash thoroughly.
  • 4 leeks, cut into 1 cm
  • 2 celery leaf, sliced ​​roughly
  • 4 cm galangal, crushed
  • 2 lemongrass, crushed
  • 6 pieces of Asam Kandis
  • 10 Mangkukan leaves, roughly sliced
  • 200 grams of coarsely grated coconut, roasted
  • 600 ml of coconut milk from ½ coconut
  • 2 teaspoon salt
  • 1/2 teaspoon Ground Pepper
  • 1/2 teaspoon Sugar
  • 4 tablespoons of oil for sauteing
  • Banana Leaves for wrapping

The spices needed to make pendap dishes:

  • 16 cloves of red onion
  • 8 cloves garlic
  • 10 candlenuts, roasted
  • 12 red chilies
  • 4 cm Ginger
  • 4 cm Turmeric, roasted

How to make Pendap (Mackerel) Bengkulu Culinary:

  1. Squeeze the leaves of the pendap with 1 teaspoon of salt, then wash and drain.
  2. Coat the mackerel with half of the ground spices. Then wrap it like pepes.
  3. Steam for 30 minutes until cooked.
  4. Open the pendap wrap and place on a plate, and set it aside.
  5. Heat the oil and saute the remaining ground spices until fragrant. while adding green onions, celery leaves, galangal, lemongrass, tamarind, and bowl leaves. Stir until wilted.
  6. Add grated coconut, and mix well.
  7. Add coconut milk, salt, pepper powder, and sugar, then cook until cooked and the sauce becomes thick.
  8. Flush over the mackerel.
  9. The typical Bengkulu puffed fish is ready to be served.

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