Indigo Bombo Pasmol, West JavaThe Nese food is delicious and light
One ofthe many typical foods of West Java is tilapia pasmol. Not many people know that this processed fish comes from the Sundhani region. This processed fish is a favorite of many people because of its fresh taste with a pungent feeling that makes everyone want to always eat it.
This processed fish is quite unique because this dish tends to have a strong spice flavor but the flavor is not too concentrated and remains fresh. In appearance, the menu of this fish dish is yellow because it uses turmeric. For this reason, this cultivated fish is also known by the name of yellow herring.
Some of the spices and aromatics used to make this tilapia stew are turmeric, pieces of ginger, lefcans, and also shallots. Not only does it add a strong and salty flavor, the spice ingredient also helps to give a pleasant aroma that closes the fishy aroma of the fishy aroma.
Making thistraditional food in West Java is really not difficult. The steps you need to take are not too much. That’s just it, there are some special tips so that this plate of tilapia pesmol is delicious and tempting to the taste buds without exception. Below is a complete disclosure of recipes that can be applied.
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, namely tilapia. In fact, in this menu you can use any type of fish. But if you want to keep the original feel of West Java, you only need to use tilapia. Be sure to choose fresh.
Choosing a fresh fish has a few simple tips. First, pay attention to the smell of the fish you are going to choose. Fresh fish does not have too pungent fish smell for the nose. Fresh fish will emit a tolerable smell of water when inhaled through the nose.
Besides the aroma, you can also check the freshness of the fish through the color of the gills. Fresh fish always have gills that are freshly blood-red in color. This 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 loose side of the stomach.
Fresh fish are usually more flexible. The color of the scales is also different. Fresh fish scales still look shiny and are not easily separated from their bodies. Meanwhile, fish that are allowed to stand for a long time have pale scales and they come off easily when held. Also pay attention to the white part of the eyes of fresh fish.
If you promised that your favorite fish was fresh, you can now immediately begin the process of processing tilapiaas a West Javanese food. Of course, before that you need to thoroughly wash your fish into scales. Next, grease the fish using lime juice so that they do not have a fishy smell.
Prepare the ingredients of the yellow pasamol seasoning
After choosing the fish, cleaning it, and also applying it with lime juice, it’s time to discuss the processing of tilapiaas a typical Western Javanese food and its recipe. The ingredients needed to make seasoning and pesmol are not too much. You can definitely easily get it in the market or others.
The ingredients you need are onion and white. Each of them amounts to eight for onions, as well as four cloves for garlic. Next, also prepare two pecans, then one finger segment for turmeric and pieces of ginger.
There are additional ingredients for the preparation of yellow seasoning. Between them are two sheets for bay leaf, then one galangal finger section, two stalks of lemongrass, and do not forget to add ten red cayenne peppercorns. This will make thisJavanese Western fooda pastemol even tastier.
Do not forget to also provide mineral water around 150 ml in abundance, then season in the form of chicken broth or mushroom soup powder, salt and granulated sugar, so that later the taste of the pasamol seasoning you are preparing is balanced and causes the tongue to sway. You can also add a little pepper to complete.
Prepare fish and also delicious fine spices
After preparingvarious food ingredients typical of this West Java region, you will move on to the next step, namely processing fish and also the fine spices first. Unlike other fish, this tilapia pesmol uses fish that are fried first so they are not too fishy.
Be sure to use enough oil to fry the fish and wait for it to warm up. The purpose of using this lot of oil is that the fish will be fried using the deepfry 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 fish so that it does not explode is to sprinkle wheat flour on top of the fried fish over a hot fire. If the fish has ripened, strain and set aside first. Now, it’s time for you to prepare the fine spices by the pecan puree, the turmeric, the pieces of ginger and the onion.
If it is smooth and evenly mixed, you can start sautéing the delicate spices until you smell the fragrant aroma. Don’t forget to add ingredients of bay leaf, compressed lemongrass and galangal when sautéed so that the aroma is more fragrant and tastier. Use only low heat so that it does not burn.
It’s time to switch to psamol soup for fish
West Java food and its recipe is indeed quite easy to do. If the fine spices only now have a scent and have finished stirring, pour the mineral water that you prepared earlier. Cook and stir until boiling and the marinade is cooked. If it is already cooked, add all the remaining remaining ingredients.
Other ingredients that remain are some cayenne pepper that must be cooked whole, then start the seasoning process with mushroom or chicken broth, some salt jumps, and a sprinkling of granulated sugar to taste. Make sure that the correction of the taste is just right from the gargling, salty, spicy, even the balanced sweetness, so that it is delicious.
If you feel that it is cooked enough, now is the time to put the tilapia previously fried into the pesmol soup. Make sure the fish is well covered with pasamol soup and cook until the water shrinks and is absorbed into the tilapia meat. Soon Western Javanese specialties are ready to enjoy them.
If the pasamol soup has been significantly reduced and absorbed in the fish, and the fish is already yellowish due to the seasoning of the pasmol, you can pick it up and put it on a ready-made plate. Make sure you don’t actually finish the pasamool soup so that this dish isn’t too dry.
To serve it, you can add some 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 flavor when eating this traditional Sundanese dish.
Now, the menu of tilapia pesmol or yellow spices is ready to be served. You can taste together with your family or pu those closest to you. Isn’t it easy to do that? Food recipes for western Javanese and other regions of origin tend to be tasty and easy to try.