How to Cook Recipes Asar Fish Maluku Culinary
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Recipes Asar Fish Maluku Culinary
Dalgano Recipes - One of the foods that Ambonese miss overseas is Ikan Asar. Before looking at food recipes, you can check the previous post, namely Top Unique Culinary Indonesia Country. A kind of mackerel that is split wide, grilled, then dried. So dry, this food can last a long time. Eaten with hard sago plates which are also durable for months, Two foods that are easy to carry, make you full quickly, stay hungry for a long time, perfect for long trips. Defending it, I brought this cheap fish on the plane. For the sake of pleasing the stomachs of brethren who have long imagined.
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| Asar Fish Maluku |
Thank God, how come when I come again it's a fish season. In the markets sold cheaply. 25 heads for only 10 thousand rupiahs! Rows of women offer to each angkot that passes. Sweet fresh, didn't have time to put it in the freezer. Besides that, it's also fitting to spend the night at a good aunt's house, likes to travel, and makes a surprise with a typical Tulehu menu. Who isn't happy?
Preparation Asar Fish
After washing the fish, cut it neatly lengthwise from the top of the head, back, to the tail. Do not make the wrong cut from the neck, because when it widens it will be difficult and even break. Slice slowly, being careful not to penetrate in another direction, such as the abdominal wall. After that, open it slowly, remove the contents of the stomach, widen it, then wash it and collect it.
Material:
- Boiled water in 1 basket (small basin)
- Add 4 tablespoons of salt
- Original Vinegar 4 spoons
- Grind 6 or 7 red cayenne pepper and mix well.
How to make Asar Fish Maluku Culinary:
- One by one the fish are covered with seasoning water. Can also be dipped briefly and then lift. After all the fish are wrapped in spices, dry them first so that the spices absorb. The length can be half a day, depending on the hot weather.
- Then after the fish is half dry, prepare a burning tool. People here are used to burning using coconut shell fragments that are easy to get.
- Arrange the fish after the coals have heated up. If it is dry, the fish is browned carefully, turning it over, especially the neck which is sticky.
- I tried flipping it using a spatula to fry it turned out to be devastating. Wood skewers are safer.
- So that the heat is concentrated, you can cover it with banana leaves.
- Place the grilled results neatly on the winnowing, then dry in the sun to dry.
- When it's finished, it's best to keep it in the open air, worrying it's damp and then moldy