2 catfish - medium size

Cooking oil - for deep fry cooking

To blend - ingredient A:

1 inch – ground ginger

10 cloves – garlic

2 tbsp - tamarind paste (asam jawa)

1 tbsp - tumeric (kunyit) powder

1 tsp -salt

For paste - ingredient B:

1 tsp (or to taste ) - salt

2 tbsp (or to taste ) - sugar

½ tsp ( or to taste ) monosodium glutamate

10 - small chillies ( cili padi )

10 grams -kemangi / cemangi leaves - this leaves has a fragrant smell and to remove fishy smell

1 tbsp - tamarind paste (asam jawa)

1. Remove the belly and the head of catfish. Cut the body into smaller pieces and clean it.
2. Put ingredient A into a bowl and mixed together with the catfish. Leave aside for 30 minutes.
3. Deep fried the seasoned catfish with cooking oil until brown cooked. Dry from oil.
4. Put ingredient B to smasher (lesung) and smashed until become paste.
5. Take fried catfish, and get their flesh from bone.
6. Put together flesh of catfish and ingredient B and smash again until mixed together.
7. Now, it is ready to serve. Great to serve with hot steamed rice.