Bandeng Presto (High Pressure Cooked Smoked Milkfish)

French Physicist Denis Papin first presented pressure cooking. He imagined Steam Digester to decrease the time expected to cook food sources. Essentially what the liner does is fix the pneumatic stress inside it to expand the limit of water. Along these lines, the food would be cooked faster.

Bandeng Presto uses a high pressing factor cooking strategy that presumably was presented during Dutch colonization in Semarang, Central Java. Bandeng or Milk Fish contains many that make it harder to eat when cooked with normal pressing factors. Bandeng Presto is Smoked Milk Fish cooked with High-Pressure Cooker.

Bandeng is a huge innocuous silverfish that lives in warm pieces of the Pacific and Indian seas and, identified with the herring and the salmon, is normally utilized in Indonesian food. Presto came from the Italian language “rapidly,” yet for this situation, it alludes to the pressing factor cooker brand “voila” – the primary pressing factor cooker entered the market in Indonesia.

It is promptly ready by profound broiling or prepare on the stove and serve hot/warm. There are no extra fixings required. A vacuum pressed smoked milkfish is the most normally utilized technique for saving Bandeng Presto and is generally sold in Semarang Stores. It very well may be saved for a half year – 1 year in the cool spot without diminishing the newness and nutrition.

Ingredients:

* 1 kg (or 3) new milkfishes, eliminate gills and stomach part

* 1 tablespoon tapai yeast (aged dark rice), grounded

* 2 tablespoon salt

* 3 tablespoon tamarind water

* 10 straight leaves

* 10 cm galangal, cut and pounded

* 2 1/2 liter water

Grounded spices:

* 14 cloves red onion

* 7 cloves garlic

* 4 cm ginger

* 4 cm turmeric

* 1 teaspoon salt

* 150 g huge red bean stew peppers, boiled

* 10 little green stew peppers, boiled

* 8 cloves red onion, boiled

* 4 cloves garlic, boiled

* 1 teaspoon sugar

* 1 teaspoon salt

* 1 teaspoon terasi (shrimp glue), fried

Other Ingredients:

* Banana leaves for wrapping as needed

* Egg's white or seasoned flour as needed

Method:

1. Cut the stomach part of the fish. Tidy them up utilizing water and let them dry.

2. Smear the fishes with tapai yeast, salt, and tamarind water. Leave them for around 1 hour.

3. Smear the fishes with grounded flavors evenly.

4. Put narrows leaves and cuts of galangal on top of the fish.

5. Wrap with banana leaves, so the fishes are not difficult to lift from the pressing factor cooker.

6. Empty 1-liter water into the pressing factor cooker. Put a strainer on top of the cooker

7. Orchestrate the wrapped fish on top of the sieve.

8. Cook until the cooker murmured, 30-50 minutes, relying upon the pressing factor cooker you use.

9. Allow the cooker to cool with an open lid.

10. Pour water again and cook until the water is no more.

11. Take out the fishes and let them dry.

Method for stew sauce

1. Warmth vegetable oil.

2. Sautee grounded flavors until the sauce smells good.

3. Put it into the plate and let it cool.

Serving:

1. Smear the fish with egg white or seasoned flour.

2. Fry until brown.

3. Present with bean stew sauce.

Source by Juandy Liem

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