Indigo Bumbu Pesmol, Western JavaNese food is delicious and easy
One of the most common dishes of Western Java is tilapia pesmol; not many people know that this processed fish comes from the Sunni region;this processed fish is popular with many because of its fresh flavor that makes everyone want to eat all the time.
This processed fish is very unique because this food tends to have a strong fragrance, but the taste is not too caring and still fresh. In character, the menu of this fish meal is brown because it uses turmeric. Consequently, this processed fish is also known as the yellow fish.
Some of the spices and aromatics used to make this tilapia dish are turmeric, pieces ginger, pecans and shallots. Not only does it add a strong and delicious flavor, the spice ingredients also help to make the pleasant fragrance that closes the fish smell of fish.
To make this traditional Western Javanese meal is really not difficult; the steps you have to take are not too much; it’s just that, there are some special tips to make this Tilapia pesmol food delicious and temptbuds to taste without fail.Here’s a complete touch of recipes that can be used.
Fish are the main ingredient, paying attention to their brightness
The first thing before starting the cooking process, you have to prepare the main ingredients, is tilapia. Well, on this menu you can use any type of fish. But if you want to keep the original feel of West Java, you should only use tilapia. Make sure you choose a new one.
In choosing fresh fish, there are a few simple tips. First, notice the smell of the fish you will choose. Fresh fish don’t smell too much fish with their noses. Fresh fish will send a durable smell of water when the rice is sprinkled through your nose.
In addition to the fragrance, you can also monitor the brightness of the fish through the colour of the gills. Fresh fish always have gills with fresh blood red. It’s different if the gills then look yellow or brown, meaning the fish are no longer fresh, especially if you press the flabby side of the stomach.
Fresh fish are usually more elastic. From the colorof the scales are also different. The fresh fish sings also seemed shiny and not easily separated from their bodies. Meanwhile, fish allowed to stand for long periods have black slings and come out easily when captured. Pay attention to the white part of the fish’s eyes as well.
If you’ve made sure that the selected fish is fresh, you can now start the process of cooking tilapia as a Western Javanese dish immediately.Of course, before you have to wash your fish thoroughly to scale.Then, the fish killer using lemon juice so as not to smell the fish.
Prepare the elements of the Yellow Pesmol Seasoning
After choosing a fish, cleaning it, and still smearing it with lemon juice, it’s now time to discuss cooking tilapia as a common Western Javanese dish and its recipe.The ingredients needed to make pesmol cooking are not too much.Of course you can get it easily on the market or so on.
The ingredients you want are onions and white. Each has a total of eight for cheese, including fourcloves for the cheese. Then, also prepare two pecans, then one finger part for the turmeric and a piece of ginger. These ingredients are for good cooking of the pesmol later on.
There are more ingredients to make a yellow season. There are two plates for the bay leaves, then one galangal finger section, two trunks of lemongrass, and don’t forget to add ten seeds of red pomegranate. This will make this western Javanese food pesmol more delicious.
Don’t forget to give about 150 mL mineral water abundantly, then cook in the form of chicken sauce or powdered pearl juice, salt, and granulated sugar so later the flavor of the pesmol cooking you make is balanced and makes the tongue sway. You can also add a little pepper to help.
Prepare delicious fish and spices
After preparing the usual types of food ingredients of this Western Java region, you will move on to the next step, namely cooking fish and also good spices first;Unlike other fish, this tilapia jab uses fish that have been roasted before so as not to overfish.
Make sure you use enough oil to fish and wait for it to heat. The purpose of this much oil application is because the fish will be fermented using a deep method so that the fish can be reasonably cooked. Dry until the fish is gold or yellow but not too dry.
The tip for froping the fish so that it does not explode is to sprinkle the wheat flour on the fish that is being flushed on a hot fire. If the fish matures, drain and arrange it first. Now, it’s time for you to make a good spice by mashing pecans, turmeric, ginger pieces, and cheese.
If it is neat and mixed, you can start sautéing a good spice until the fragrance is fragrant. Don’t forget to add the ingredients of the bay leaves, the juice acid, and galangal when you sautéing to smell and taste more. Use only low heat to not burn.
It’s time to switch to Pesmol Soup for fish
Western Javanese food and its food are really easy to do. If the good spice just now smells and finishs sautéing, pour the mineral water you have cooked before. cook and stir until the boil and marinade has been cooked.If it has been cooked, add the other remaining ingredients.
The other remaining ingredients are some of the cayenne pomegranates that should be cooked entirely, then start processing with mushroom or chicken boiling water, some salt jumputs, and a sprinkle of granulated sugar to taste. Make sure the solution of the taste is just right from the rebel g, salt, fragrance, even a balanced sweetness, to give it a tasty.
If you feel it’s been cooked enough, now is the time to put the previously fried tilapia into the pesmol soup. Make sure the fish is covered thoroughly in a saucepan and cooked until the water will shrink and absorb into the tilapia meat. Soon a special Western javanese is ready to be enjoyed.
If the pesmol fish has dropped significantly and absorbed into the fish, and the fish is already brown due to pesmol processing, you can lift it up and put it in a prepared plate. Make sure you don’t really finish the pesmol so this dish is not too dry.
To serve it, you can add some additional ingredients, such as a slice of starfruit or green tomato essay that not only supports the introduction of the dish but also adds fresh and fresh flavour when eating this original dish.
Now, a menu of tilapia pesmol or yellow spices is ready to serve. You can taste together with family or pu who are closest to you. Is it easy to make it? Food for Western javanese cuisine and other regions of origin tend spicy and easy to try.