Preparation of ingredients for yellow pesmol spice : Blog1

Nila Bumbu Pesmol, West Javan food Tasty and Easy

One  of the many specialties of Western Java  is the tilapia pesmo. Not many people know that this processed fish originates from the Sunda area. This processed fish is a favorite of many, because its fresh taste with a pleasant feeling makes everyone want to eat all the time.

This processed fish is very rare, because this dish has a strong seasoning taste, but the taste is not very strong and remains fresh. In appearance, the menu of this fish dish is yellow, because it is used larmeric. Therefore, this processed fish is also known as yellow spice fish.

Some of the spices and aromatics used in the preparation of this tilapian dish are peacocks and shallots, pieces of rust. It has not only a strong and aroma-flavored taste, but also helps to ensure that the components of the condiment are pleasant, which closes the fish’s fish flavor.

Making these traditional West Javanese dishes  is not really difficult. There are not so many steps you need to take. There are some special tips to make this Nila pesmol dish delicious and attractive to taste buds. Below is a complete diagnosis of recipes that can be practiced.

Fish as the main ingredient, pay attention to its freshness

Before you begin the cooking process, the first thing you need to do is prepare the main ingredient, that is, tilapia. In fact, in this menu you can use any type of fish. But if you want to keep the original West Java feel, you just have to use tilapia. Make sure you choose a new one.

There are several simple tips for choosing a new fish. First, observe the smell of fish that you want to choose. Fresh fish do not have a fishy smell that is very strong to the nose. Fresh fish emits the smell of water that is still tolerated when breathing  with aroma in your nose.

In addition to good pleasure, you can check the freshness of the fish by the color of the fish. Fresh fish always have gillas, the color of which is fresh blood red. The gills are different if they already look gray or brown, that is, the fish is no longer fresh, especially if you click on the jiggling side of the abdomen.

Fresh fish are usually elastic. It also differs in color in scales. Fresh fish scales still look shiny and will not easily escape the body. At the same time, the fish that have been silent for a long time have a pale scales and easily come out when kept. In addition, pay attention to the eyes of white fresh fish.

If you have provided a new selection of fish, then now  you can immediately begin the process of processing tilapia as a West Java dish. Of course, before this, the fish should be thoroughly washed on the scales. Next, squeeze the fish lime so that it does not smell fish.

Preparation of ingredients for yellow pesmol spice

After selecting a fish and lubbering it with lime juice, now is the  time to discuss processing tilapia as typical West Javan food and its recipes. There are not so many necessary substances for the preparation of pesmol spices. You can easily get it on the market or others.

The ingredients you need are red and white onions. Each of them consists of eight for onions, as well as four cloves for garlic. Then prepare a single finger segment for two peacocks, then a zerka and zinger pieces. Then these ingredients for the better spices of the pesmol.

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There is another ingredient for the preparation of the Yolk spice. Remember to add between them two sheets for the bay leaf, then one galangal finger segment, lemongrass with up to two and ten red caienne peppers. This pesmol makes West Javan cuisine more delicious.

Also, do not forget to provide about 150 mL of mineral water, then prepare the chicken broth or dust spices in the form of mushroom broth, salt and granulated sugar, so that the taste of the pesmol spices you make later is balanced and affects the tongue. You can also add a little pepper to fill it.

Fish and also tasty delicate spice preparation

After preparing the usual variety of food in this West Javanese region , you proceed to the next stage, namely, to process the fish, and also to prepare a good spice first. Unlike other fish, this pesmol fox uses pre-roasted fish so that the bedding does not become too fishy.

Make sure you use enough oil to fry the fish and wait until it is hot. The purpose of using this abundant fat is to fry the fish using a pit method for cooking the same. Fry until the fish is golden or yellow-brown, but do not dry too much.

To prevent the roasted fish from cracking, the tip is to sprinkle wheat flour on the fish being roasted in a hot fire. If the fish are ripe, then water it and separate it in advance. Now it’s time to make good spices by grinding peacocks, zerdabs, zinger pieces and onions.

If it is smooth and evenly mixed, you can start sauté the delicate spices until the scent comes. To be savory and tasty, remember to add bay leaf ingredients, pressed lemongrass and galangals while sautéing. Use only low heat so that it does not burn.

It’s time to move on to Pesmol soup for fish

West Javan cuisine and its recipes are really very easy to do. If a good peg is fragrant and has finished sautéing, pour the mineral water you prepared earlier. Boil and cook and stir until marinade is cooked. If cooked, add the rest of the ingredients.

The other ingredients left are some caiman fruit, which must be cooked whole, then start the spice process from a mushroom or chicken broth, some salt sticks, sprinkling granulated sugar on the taste. Make sure the taste correction is tasty, salty, fragrant, even sweetness is right for it to be balanced, so that it is tasty.

If you think it’s too cooked, now is the time to put fried tilapia in a pesmol soup. Wrap the fish thoroughly in pesmol soup, cook until the water is shortened and absorbed into the tilapia meat. Soon the typical West Javan cuisine is ready to revel.

If the soup of the pesmol is significantly reduced and is absorbed into the fish, and the fish is already yellowish due to the pesmolous spice, then you can already raise it and put it on the prepared plate. Make sure you don’t actually finish pesmol soup so that this dish is not too dry.

To serve it, you can add some extra ingredients such as star fruit slices or green tomatoes that not only support the presentation of the dish, but also add sour and fresh taste when eating this traditional Sundan dish.

Now the menu of pesmol tilapia or yellow armrests is ready to serve. You can taste together with the pu of your family or those closest to you. Isn’t it easy to do? Food  recipes specific to West Java and other origin regions will  be tasty and easy to try.