How to make a
delicious bandeng asap (smoked milkfish) with the special recipe from Sidoarjo : Confectionary
smoked milkfish is most sought by the tourist who visited Sidoarjo because
these Confectionary are very distinctive and unique so that it becomes very
appropriate to take home as souvenirs. The food seekers would be very easy to
find milkfish smoke hanging upfront the shops in all the corners of the city at
Sidoarjo, especially in the main street.
if you want
in a good flavor, you can not keep it
for long time , approximately in two
days only, so if you want to buy for souvenirs make sure you buy it when
you are going home and make sure you are choosing it in fresh condition and
also check the exp date.
How to make
smoked milkfish :
prepare the
milkfish (the size depend in yours), remove scales, gills and viscera. Wash
well until no more blood then drain
Put the
cleans milk fish into spices and marinated (salt, garlic, onion, coriander, nutmeg
and turmeric) for 2 hours, until the spices permeate throughout into the meat.
After that, the seasoning sticks to the skin surface is cleaned so as not to
dirty milk. Then put the stick at the middle of the stomach to supported so
that the smoke can get into the inside of the stomach.
Prepare a
smoke maker, put a coconut shell into the drawer below the smoke tool, and
below the smoke tool put the stove and lit it. The flame will come from the
existing holes on the drawer curing tool so that it will burn the shell of
coconut shell. Then make sure that only embers on the coconut shell. Add sawdust or coconut shell sprinkle to the
embers to create a lot of smoke.
After the
smoke billowing, hang the milkfish on the smoke tool then closed. Add sawdust
or coconut shell every hour that smoke tool continues smoky. Smoked milkfish
for 3 hours. Milkfish is ripe to be brownish yellow and ready to eat and
How to cook
to make it into pindang smoked milkfish.
Actually
smoked milkfish can be eaten directly but to make it more delicious then there
are the typical recipes from Sidoarjo as follows.
Recipes
Pindang milkfish smoke flavoring Ketchup halal and healthy Guaranteed.
Ingredients
:
1 head
smoked milkfish (weight 800 grams), cut into 3 parts
2
tablespoons cooking oil
2 leeks,
cut into pieces
3 large
green chilies, cut personalized
3 large
red chilies, cut personalized
6 star
fruit vegetables, cut personalized
3 lime
leaves
2 stalks
lemongrass, crushed
5 cm
fingerroot (temu kunci), crushed
2 cm
galangal, crushed
2 cm
ginger, crushed
500 ml of
water
50 ml soy
sauce
Blend:
3 red
onions
3 cloves
garlic
1/2
teaspoon salt
3 cm
turmeric, fuel
How to cook
it :
1. Heat the
oil, saute ground spices until fragrant, put green onion, stir well. Add red
chili, green chili, lime leaves, lemon grass, keys, ginger, and ginger and stir
well.
2. Add water
and soy sauce, bring to a boil.
3. Enter the smoked milkfish, tomatoes and starfruit vegetable, cook briefly and lift. Serve warm for 4
person yummy.
Original source from internet and recipe from bandengasapmiraosblogspotcom
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