Prepare fish and also delicious fine spices : SoalSekolahmu

Indigo Bumbu Pesmol, West JavaNese Food is delicious and easy

One of the many typical West Java foods is tilapia pesmol. Few people know that this processed fish comes from the Sundanese region. This processed fish is a favorite of many people because of its fresh taste with a spicy feel that makes everyone want to always eat it.

This processed fish is quite unique, as this dish tends to have a strong spice flavor but the taste is not too concentrated and stays fresh. In appearance, the menu of this fish dish is yellow because it uses turmeric. For this reason, this processed fish is also known as yellow seasoning fish.

Some of the spices and herbs used in the making of this tilapia dish are turmeric, pieces of ginger, pecans and also shallots. Not only does it add a strong and tasty taste, but the spice ingredient also helps to give a pleasant aroma that closes the fish aroma of the fish from the fish aroma.

Making this traditional West Javanese food is actually not difficult. The steps you need to do are not too many. It’s just that, there are some special tips so that this dish of tilapia pesmol is delicious and tempts the taste buds without fail. The following is a complete exposition of recipes that can be put into practice.

Fish as the main ingredient, pay attention to its freshness

The first thing before starting the cooking process, you need to prepare the main ingredient, which is tilapia. In fact, on this menu you can use any type of fish. But if you want to keep the original West Java feel, you should only use tilapia. Be sure to choose new ones.

To choose a fresh fish, there are some simple tips. First of all, observe the smell of the fish you are going to choose. Fresh fish does not have a fishy smell that is too pungent on the nose. Fresh fish will emit a tolerable water smell when inhaled through the nose.

In addition to the aroma, you can also check the freshness of the fish through the color of the gills. Fresh fish always have gills, the color of which is fresh blood red. It is different if the gills already look gray or brown, which means that the fish is no longer fresh, especially if you press on the flaccid side of the belly.

Fresh fish is usually more elastic. From the color of the ladders is also different. Fresh fish scales always look shiny and do not easily separate from their body. Meanwhile, fish that are allowed to stand for a long time have pale scales and easily detach when held. Also pay attention to the white part of the eyes of fresh fish.

If you have made sure that the fish of choice is fresh, you can now immediately begin the process of processing tilapia as a West Javanese food . Of course, before that, you need to thoroughly wash your fish to the scale. Then grease the fish with lime juice so that it does not smell like fish.

Prepare the ingredients of yellow pesmol seasoning

After choosing the fish, cleaning it and smearing it with lime juice, it is now time to discuss the processing of tilapia as a typical West Java food and its recipe. The ingredients needed to make the pesmol seasoning are not too much. You can definitely get it easily in the market or others.

The ingredients you need are onions and white. Each of them amounts to eight for onions, as well as four cloves for garlic. Then also prepare two pecans, then a finger segment for turmeric and pieces of ginger. These ingredients are for fine seasoning of pesmol later.

There are more ingredients to make a yellow seasoning. Among them are two leaves for bay leaf, then a segment of galangal finger, two stalks of lemongrass, and do not forget to add ten red cayenne peppercorns. This will make this pesmol of West Javanese food even more delicious.

Do not forget to also provide mineral water around 150 ml in abundance, then season in the form of chicken broth or powdered mushroom broth, salt and granulated sugar so that later the taste of the pesmol seasoning you make is balanced and makes the tongue swing. You can also add a little pepper to supplement.

Prepare fish and also delicious fine spices

After preparing various food ingredients typical of this region of West Java , you will move on to the next step, namely the processing of fish and also fine spices first. Unlike other fish, this tilapia pesmol uses fish that was fried first so that it is not too fishy.

Be sure to use enough oil to fry the fish and wait for it to heat up. The purpose of using a lot of oil is because the fish will be fried using the deep flesh 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 the fish so that it does not explode is to sprinkle wheat flour on the fish that is fried over a hot fire. If the fish has matured, drain and set aside first. Now it’s time for you to make the fine spices by crushing the pecans, turmeric, ginger pieces and onions.

If it is smooth and evenly mixed, you can start sautéing the fine spices until the fragrant aroma is felt. Don’t forget to add ingredients of bay leaf, squeezed lemongrass and galangal when sautéing so that the aroma is more fragrant and delicious. Just use low heat so it doesn’t burn.

It’s time to switch to Pesmol soup for fish

West Javanese food and its recipe are indeed quite easy to make. If the fine spices have a scent and have finished sautéing, pour the mineral water you prepared earlier. Cook and stir until boiling and the marinade is cooked. If it has been cooked, add the other remaining ingredients.

The other remaining ingredients are cayenne pepper that must be cooked whole, then begin the seasoning process with mushroom or chicken broth, salt pans and a pinch of granulated sugar to taste. Make sure that the taste correction is just from the gagie, salty, spicy, even the balanced sweetness, so that it is delicious.

If you think it’s cooked enough, now it’s time to put the tilapia that was fried earlier in the pesmol soup. Make sure the fish is well covered with pesmol soup and cook until the water shrinks and absorbs into the tilapia meat. Soon, the Javanese specialties of the West are ready to be tasted.

If the pesmol soup has significantly shrunk and absorbed into the fish, and the fish is already yellowish due to the pesmol seasoning, you can lift it up and put it on a prepared plate. Make sure you don’t really finish the pesmol soup so that this dish isn’t too dry.

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

Now the menu of tilapia pesmol or yellow spices is ready to be served. You can taste with your family or could those closest to you. Isn’t it easy to do that? Recipes for West Javanese food and other regions of origin tend to be delicious and easy to try.

Learn More :