Prepare fish and delicious subtle spices : LetsMix

Nila Bumbu Pesmol, Western Javanese food Delicious and simple

One of the many specialties of Western Java is the tilapia songol. Few people know that this processed fish comes from the Sundo area. This processed fish is a favorite of many people because of its fresh taste with a spicy 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 taste is not too intense and remains fresh. In appearance, the menu of this fish dish is yellow because it uses turmeric. For this reason, this processed fish is also known as yellow spicy fish.

Some of the spices and aromas used in making this dish from tilapia are turmeric, pieces of ginger, to walnuts and shallots. Not only does it add a strong and tasty flavor, the spice ingredients also help provide a pleasant aroma that encloses the fish aroma of the fish.

Making this traditional West Javanese food is actually not difficult. The steps you have to take are not too much. Only, there are some special tips so this Nila pesmol dish is a delicious and tempting for taste buds without exception. The following is a full exposure of recipes that can be practiced.

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, you can use any type of fish on this menu. But if you want to maintain the original feeling of Western Javanese, you should only use tilapia. Make sure you choose fresh.

To choose fresh fish there are a few simple tips. First, observe the smell of the fish you will choose. Fresh fish does not have a fishy smell that is too sharp for the nose. Fresh fish will emit the smell of water that is still tolerable when inhaled with its aroma through the nose.

In addition to the aroma, you can check the freshness of the fish through the color of the gills. Fresh fish always have gills whose color is fresh blood red. It’s different if the gills already look gray or brown, which means the fish is no longer fresh, especially if you press on the flabby side of your stomach.

Fresh fish is usually more elastic. From the color of scales are also different. Fresh fish scales still look great and can’t easily escape the body. Meanwhile, fish that are kept silent for a long time have pale scales and are easy to remove when kept. Also pay attention to white fresh fish eyes.

If you have provided a fresh selection of fish, you can now immediately start the process of processing tilapia as this Western Javanese feed . Of course, before that you need to thoroughly wash the fish to the scales. Then spread the fish to squeeze lime so that it does not have a fishy smell.

Prepare the ingredients for the spices of yellow poemole

Having picked the fish, cleaned it, and also smeared it with lime juice, now is the time to discuss the processing of tilapia as a typical West Javanese food and its recipes. The necessary ingredients for making spices from songol is not too much. You can definitely easily get it on the market or others.

The ingredients you need are red and white onions. Each of them amounts to eight for onions, as well as four cloves of garlic. Then prepare two walnuts as well, then one finger segment for turmeric and pieces of ginger. These ingredients for the songol fine spices later.

There is another ingredient for making yellow spices. Among them are two bay leaf leaves, then one segment of the finger of the gallanhal, lemongrass even two stems, and do not forget to add ten red cayenne peppers. This will make this songol western Javanese food even tastier.

Do not forget to provide also about 150 ml of mineral water, then spices in the form of chicken broth or mushroom soup powder, salt and granulated sugar, so that later the taste of the spice of the poem you make is balanced and makes the tongue sway. You can also add a little pepper to complement it.

Prepare fish and delicious subtle spices

After preparing the various food ingredients typical of this region of Western Java,  move on to the next step, which is fish processing, but also fine spices. Unlike other fish, this poemol tilapia uses fish that is pre-fried so that it is 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 plot of oil is because the fish will be fried using the deep fish method so that the fish can cook evenly. Fry until the fish turns golden or yellow-brown, but do not dry too much.

A tip for frying fish to prevent it from exploding is sprinkling wheat flour over fish that is fried in hot fire. If the fish has boiled, drain it and set it aside in advance. It’s time to make a fine spice by smoothing walnuts, turmeric, ginger pieces and onions.

If it is smooth and evenly mixed, you can start sautéing fine spices until the smell smells. Don’t forget to add the ingredients of bay leaf, pressed lemongrass and galangal when stewing to make the aroma more fragrant and tastier. Use only light fire so that it does not burn.

It’s time to move on to poem soup for fish

Western Javanese food and its recipes are indeed very easy to make. If the fine spice is fragrant and finished stewing, pour mineral water that you prepared earlier. Cook and stir until it boils and the marinade is cooked. If it is cooked, add the remaining ingredients.

Other ingredients that remain are some cayenne fruits that need to be cooked whole and then start the spice process with mushroom or chicken soup, some salty sticks and a sprinkle of granulated sugar to taste. Make sure that the correction of taste is precisely from tastyness, salty, spicy, even sweetness is balanced, so it is delicious.

If you think it’s pretty cooked, now it’s time to put fried tilapia in poem soup. Make sure that the fish is thoroughly wrapped in songol soup and cook until the water is collected and absorbed into the flesh of tilapia. Soon , typical West Javanese food is ready to be enjoyed.

If the poem soup has significantly decreased and absorbed into the fish, and the fish is already yellowish due to the spices of the poemol, you can already pick itup and putit on a prepared plate. Make sure you don’t actually finish the poem soup so that this dish doesn’t get too dry.

To serve it, you can add some extra ingredients like 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 pesmol tilapia or yellow spices is ready to serve. You can taste together with your family or pu from the closest ones. Isn’t it easy to make? Food recipes typical of West Java and other regions of origin are usually delicious and easy to try.

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