{"id":482,"date":"2009-01-17T14:29:01","date_gmt":"2009-01-17T06:29:01","guid":{"rendered":"http:\/\/sawanila.com\/v10\/?p=482"},"modified":"2010-03-01T14:30:42","modified_gmt":"2010-03-01T06:30:42","slug":"resepi-talapia-bakar-ala-portugis","status":"publish","type":"post","link":"https:\/\/sawanila.com\/v10\/2009\/01\/resepi-talapia-bakar-ala-portugis\/","title":{"rendered":"Resepi Talapia Bakar ala Portugis"},"content":{"rendered":"<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"http:\/\/www.sawanila.com\/v10\/images\/stories\/food\/2009\/01\/talapiaportugis.jpg\" alt=\"\" \/><\/p>\n<h2>INGREDIENTS<\/h2>\n<ul>\n<li>i pcs of tilapia\/ikan talapia<\/li>\n<li>1\/2 cup of stinky bean aka petai<\/li>\n<li>ladies finger<\/li>\n<li>1 cup of chili paste<\/li>\n<li>1\/2 of onion<\/li>\n<li>1 clove of garlic<\/li>\n<li>2 inch belacan<\/li>\n<li>2 stalk of lemon gras<\/li>\n<li>2 pcs of daun limau purut<\/li>\n<li>1 tbps of sugar<\/li>\n<li>salt to taste<\/li>\n<li>5 tbps of lime juice<\/li>\n<li>oil for frying<\/li>\n<li>2 tbps of soy sauce<\/li>\n<\/ul>\n<h2>METHOD<\/h2>\n<ul>\n<li>blend chili with onion, garlic, belacan, garlic,lime juice, sugar and lemon grass<\/li>\n<li>heat the oil, fry the paste till fragrance then add the salt and daun limau purut<\/li>\n<li>once the il floating then off fire<\/li>\n<li>prepare the banana leave and aliminium foil<\/li>\n<li>place the banana leave on the aluminium foil<\/li>\n<li>put 1\/3 of the paste on the banana leave<\/li>\n<li>then place the fish<\/li>\n<li>then put the paste on the top of fish<\/li>\n<li>add in the petai and ladies finger<\/li>\n<li>then add in the soy sauce<\/li>\n<li>wrap the fish nicely<\/li>\n<li>then place it on the grill pan<\/li>\n<li>grill the fish for 20mins or untill its cooked<\/li>\n<li>once ready, serve with 1\/3 of the chili paste<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS i pcs of tilapia\/ikan talapia 1\/2 cup of stinky bean aka petai ladies finger 1 cup of chili paste 1\/2 of onion 1 clove of garlic 2 inch belacan 2 stalk of lemon gras 2 pcs of daun limau purut 1 tbps of sugar salt to taste 5 tbps of lime juice oil for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[34],"tags":[45,158],"class_list":["post-482","post","type-post","status-publish","format-standard","hentry","category-fish-seafood","tag-bakar","tag-talapia"],"_links":{"self":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/comments?post=482"}],"version-history":[{"count":1,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/482\/revisions"}],"predecessor-version":[{"id":483,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/482\/revisions\/483"}],"wp:attachment":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/media?parent=482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/categories?post=482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/tags?post=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}