Bandeng Soon (High Pressure cooked smoked milkfish)
![Pressure Cooker]()
Pressure cooking was introduced by the French physicist Denis Papin. He invented the steam digester for the time necessary to cook foods to reduce. Increase substance, that is to take the steamer set the air pressure inside the boiling point of water, so that the food would be cooked quickly.
Soon Bandeng uses high-pressure cooking technology, which was probably introduced during the Dutch colonization in Semarang, Central Java. Bandeng fish or milk contains many bones, makesmore difficult to eat when they are cooked with regular print. Soon Bandeng milk fish, with the pot smoked cooked at high pressure.
Bandeng is a large silver fish with no teeth who lives in the hot zones of the Pacific and Indian Oceans and in connection with the herring and salmon is commonly used in Indonesian cooking. Soon the Italian language comes from "fast", but in this case, refer to the brand pressure cooker, "soon" - the pressure cooker first penetrated the market in Indonesia.
E 'easily prepared by frying or baking in the oven and serve hot / warm. There are other necessary ingredients. A fish smoked milk vacuum is the most common method used for the preservation Bandeng soon and sold widely in Semarang shops. Can be stored for 6 months - 1 year in a cool place, without the freshness and nutrition.
Ingredients:
* 1 kg (or 3) fresh milkfish, remove the gills and the stomach
* 1 tablespoon baking Tapai (fermented black rice),grounding
* 2 tablespoons of salt
* 3 tablespoons tamarind water
* 10 bay leaves
* 10 cm galangal (see: Opora ayam), sliced and crushed
* 2 1 / 2 liters of water
Ground Spices:
* 14 slices of red onion
* 7 cloves of garlic
* 4 cm ginger
* 4 cm turmeric
* 1 teaspoon salt
* 150g large red chillies, cooked
* 10 small green chillies, cooked
* 8 cloves, red onion, boiled
* 4 cloves garlic, cooked
1 teaspoonSugar
* 1 teaspoon salt
* 1 teaspoon terasa (shrimp paste), roasted
Other ingredients:
* Banana leaves for wrapping as needed
* Eggs are white flour or flavored, if necessary
Method:
1 Slices of the stomach. Clean them with water and let dry.
2 Rub the fish with Tapai yeast, salt, water and tamarind. Leave for about 1 hour.
3 Coat the fish with the spices to the ground evenly.
4 Place the bay leaves and slicesGalangal on top of fish.
5 Wrap with banana leaves, so that the fish are easily accessible from the ski lifts have a pressure cooker.
6 Pour 1 liter of water in the pressure cooker. Put a filter on the stove
7 Place the wrapped fish ontop of the screen.
Boiling 8, hissing through the oven 30-50 minutes, depending on the type to use a pressure cooker you.
9 Let the heater cool down with the lid open.
10 Pour the water again and cook until water is gone.
Take 11Dry the fish and leave.
Procedures for the chili sauce
Heat vegetable oil 1.
2 minced Sautee spices to the sauce smells good.
3 Put in pot and let cool.
Service:
1 Coat the fish with egg white flour or flavored.
2 Fry until golden brown.
3 Serve with chili sauce.
samsung dishwasher reviews cordless outdoor speakers
