{"id":1297,"date":"2016-06-20T00:59:06","date_gmt":"2016-06-19T16:59:06","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=1297"},"modified":"2016-06-20T00:59:13","modified_gmt":"2016-06-19T16:59:13","slug":"ikan-pari-bakar-sambal","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/ikan-pari-bakar-sambal\/","title":{"rendered":"Ikan Pari Bakar Sambal"},"content":{"rendered":"<p><a href=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/ikan-pari-bakar-sambal\/ikan-pari-bakar-sambal\/\" rel=\"attachment wp-att-1298 noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1298\" src=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/ikan-pari-bakar-sambal.jpg\" alt=\"ikan pari bakar sambal\" width=\"648\" height=\"453\" srcset=\"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/ikan-pari-bakar-sambal.jpg 648w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/ikan-pari-bakar-sambal-300x210.jpg 300w\" sizes=\"auto, (max-width: 648px) 100vw, 648px\" \/><\/a><\/p>\n<p><span id=\"fbPhotoSnowliftCaption\" class=\"fbPhotosPhotoCaption\" tabindex=\"0\" data-ft=\"{&quot;tn&quot;:&quot;K&quot;}\"><span class=\"hasCaption\">Ikan Pari Bakar Sambal<\/p>\n<p>Bahan-Bahan:<\/p>\n<p>Ikan Bakar \u2013<span class=\"text_exposed_show\"><\/p>\n<p>15 btg cili kering ( atau lebih ) potong &amp; rendam<br \/>\n3 biji bawang besar<br \/>\n2 biji bawang putih<br \/>\n1\/2 cm belacan<br \/>\n1 biji tomato<br \/>\nKisar semua bahan hingga halus<br \/>\n1\/2 kilo ikan pari cuci kemudian salut ngan asam jawa tanpa air. Ada orang rendam 5 minit dalam air kapur utk hilangkan hancing.<br \/>\nBila hendak guna ikan pari dicuci bersih<br \/>\nbeberapa helai daun pisang<br \/>\n3 biji atau lebih limau kasturi<br \/>\n( utk perah atas ikan )<br \/>\nDaun ketumbar ( racik kasar )<br \/>\nGaram<\/p>\n<p>Bahan Pencicah (Sambal Kicap):<\/p>\n<p>Cili padi 5-10 tangkai \u2013 Ikut selera<br \/>\n5 ulas bawang putih<br \/>\n1 sudu gula pasir<br \/>\n1 sudu gula merah<br \/>\nGaram secukuprasa<br \/>\nSerbuk Perasa \u2013 Jika suka<br \/>\nSedikit jus limau<\/p>\n<p>Cara Membuat:<\/p>\n<p>Ikan Bakar \u2013<\/p>\n<p>1. Panaskan minyak tumis bahan kisar hingga naik minyak. Gaul rata jangan sampai hangus.<\/p>\n<p>2. Masukkan garam dan perasa. Bila dah garing, angkat dan ketepikan.<\/p>\n<p>3. Alas daun pisang diatas alat pembakar. Letak sedikit sambal kemudian letak ikan. tutup ikan dengan sambal skali lagi. Bakar ikan hingga masak.<\/p>\n<p>4. Perahkan limau dan taburkan daun ketumbar bila hendak hidangkan. Sedap dicicah dengan sambal kicap.<\/p>\n<p>Sambal Kicap \u2013<\/p>\n<p>1. Goreng terlebih dahulu cili padi bersama bawang putih tersebut sehingga kulit cili padi nampak agak masak sedikit dan bawang putih nampak kekuningan.<\/p>\n<p>2. Tumbuk cili padi, bawang putih tadi bersama gula pasir dan gula merah, garam dan perasa. Bila sudah siap ditumbuk, bolehlah tambahkan kicap manis dan sedikit jus limau. Sedia untuk dihidang.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ikan Pari Bakar Sambal Bahan-Bahan: Ikan Bakar \u2013 15 btg cili kering ( atau lebih ) potong &amp; rendam 3 biji bawang besar 2 biji bawang putih 1\/2 cm belacan 1 biji tomato Kisar semua bahan hingga halus 1\/2 kilo ikan pari cuci kemudian salut ngan asam jawa tanpa air. Ada orang rendam 5 minit dalam air kapur utk hilangkan hancing. Bila hendak guna ikan pari dicuci bersih beberapa helai daun pisang 3 biji atau lebih limau kasturi ( utk perah atas ikan ) Daun ketumbar ( racik kasar ) Garam Bahan Pencicah (Sambal Kicap): Cili padi 5-10 tangkai \u2013 <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-1297","post","type-post","status-publish","format-standard","hentry","category-ikan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-kV","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=1297"}],"version-history":[{"count":2,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1297\/revisions"}],"predecessor-version":[{"id":1300,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1297\/revisions\/1300"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=1297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=1297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=1297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}