Fish as the main ingredient, pay attention to its freshness : HappyMod

Indigo Boombu Pesmol, West Iawashe food is delicious and easy

Not many people know that this processed fish comes from the Sundanese area.

This processed fish is quite unique, as this dish tends to taste strong, but the taste is not too concentrated and remains fresh. In appearance, the menu of this fish dish is yellow because it uses curcuria. For this reason, this processed fish is also known as yellow sphinx fish.

Some of the spices and flavors used in making this dish tilapia are curcuria, pieces of ginger, baked, and also shamos. Not only does it add a strong and salty taste, the spice ingredient also helps to give a pleasant aroma that closes fish’s fish flavour.

Just  that, there are some special tips, so this tilapia pesmol dish is delicious and tempts the tastes without failing.

Fish as the main ingredient, pay attention to its freshness

The first thing before you start the cooking process, you must prepare the main ingredient, namely tilapia. In fact, you can use any kind of fish on this menu. But if you want to maintain the original feeling of West Java, you should only use tilapia. Make sure you choose fresh.

To choose fresh fish, there are several simple tips. First, observe the smell of the fish you choose. Fresh fish do not have a fish smell that is too beautiful for the nose. Fresh fish will release a tolerated smell of water when inhaled through your nose.

In addition to the aroma, you can check the freshness of the fish through the color of the stings. Fresh fish always have veins whose color is fresh blood-red. It is different if the stings already look gray or brown, which means that the fish are no longer fresh, especially if you press the flameside of the stomach.

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Fresh fish is usually more elastic. It is also different from the color of the shells. Fresh fish still look great and do not separate easily from their bodies. Meanwhile, fish allowed to stand for a long time have pale scales and easily exit when held. Also pay attention to the white part of the eyes of fresh fish.

If you have ensured that fish are fresh of choice, you can now immediately start the process of processing tilapia as West Javan food .

Prepare the ingredients of yellow pesmol spice

After choosing fish, cleaning, and also smearing with lime juice, now is the time to discuss the processing of tilapia as a typical West Javanese food and its recipe.

The ingredients you need are onions and white. Each is eight for onions, as well as four onion kids. Then also prepare two bakes, then one finger segment for curcuria and pieces of ginger. These ingredients are for the fine spice of the pesmol later.

There are several ingredients to make a yellow spice. Among them are two leaves for the duffin, then one gallant segment of the fingers, two stems of lemon grass and remember to add ten grains of red cayenne pepper. This will make this West Javanese pesmol for food even more delicious.

Remember to provide mineral water about 150 mL in abundance, and then the spice in the form of a chicken bouillon or powder edible of mushrooms, salt and granular sugar, so that later the taste of the spice of pesmol you make is balanced and makes the tongue blurry. You can also add a little pepper to supplement.

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Prepare fish and also delicious fine spices

After preparing various food ingredients typical of this region of West Java, you will first proceed to the next step, i.e. fish processing, and also fine spices.

Make sure to use enough oil to fry the fish and wait for it to warm up. The purpose of using this lot of oil is because the fish will be fried using the deep free method so that the fish can cook evenly. Fry until the fish is golden or yellow-brown, but not too dry.

The tip for frying fish so as not to explode is to sprinkle wheat flour on top of the fish that is fried on hot fire. If the fish have matured, drain and remove it first. Now, it is time to make the small spices by crushing eggs, curcuria, pieces of ginger and chromium.

If it is oily and evenly mixed, you can start spicing up the fine spices until the aromatic aroma smells. Remember to add ingredients of duffin leaf, dried lemon grass and gallantry when sautéing, so that the aroma is more fragrant and delicious. Use only low heat so it doesn’t burn.

It’s time to switch to pesmol soup for the fish.

If the fine spices have a smell and finish the sauté, pour the mineral water you have prepared before. Cook and stir until boiling and the marinade is cooked.

Other remaining ingredients are some cayenne peppers that should be cheated whole, and then start the process of spicing with mushroom or chicken bouillon, some salty jumps and sprinkling granular sugar to taste. Make sure the taste correction is true of grissan, salty, spicy, even balanced sweetness, so it’s delicious.

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If you think it is cooked enough, now is the time to put the tilapia that was fried earlier in pesmol soup. Make sure that the fish is thoroughly covered with pesmol soup and cooked until the water is reduced and absorbed into tilapia meat. Soon , West Javanese specialties are ready to be enjoyed.

If the pesmol soup has decreased significantly and absorbed into the fish, and the fish is already yellowish due to the spice of the pesmol, you can raise it and put it on a prepared bowl.

To serve it, you can add some extra ingredients such as pieces of starfruit or green tomatoes that not only support the presentation of the dish but also add sour and fresh flavor when eating this traditional drill-dining dish.

Now, the menu of tilapia pesmol or yellow spices is ready to serve. You can taste it with your family or let them go closest to you. Isn’t it easy to make it? Recipes for West Javan food and other regions of origin tend to be delicious and easy to try.

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