Prepare the ingredients of yellow pesmol masala : ChordLirikLagu

IndiGo Bamboo Pesmol and West Javanese food is delicious and easy

Tilapia pesmol is one of the many common foods in West Java . Not many know that this processed fish comes from the Suntanese region. This processed fish is a favorite of many people because of its new taste and spicy feel that everyone always wants to eat.

This processed fish is quite unique because this dish has a strong spice spice, but the taste is not very concentrated and remains fresh. Visually, the menu of this fish dish is yellow because it uses turmeric. For this reason, this processed fish is also known by the name of the yellow masala fish.

There are also some spices and spices used to make this tilapia dish, as well as turmeric, ginger pieces, pecan and onion. Not only does it add a strong and tasty flavor, but the spice ingredient also helps in providing a beautiful aroma that closes the fish aroma of the fish fragrance of the fish.

Making this traditional Western Javanese food isn’t really difficult. The steps you need to take aren’t too much. This is the only one, there are some special tips, so this tilapia pesmol dish is delicious and tempts the taste buds without fail. The following is a complete exposure of recipes that can be put into practice.

Fish as the main ingredient, focus on its freshness

The first thing before you start the cooking process is that you should prepare the main ingredient, i.e. tilapia. In fact, you can use any type of fish in this menu. But if you want to retain the true experience of West Java, you should only use tilapia. Make sure you choose new ones.

There are some simple tips for choosing a new fish. First, observe the smell of the fish you are going to choose. The new fish doesn’t have a very harsh fish smell on the nose.   When inhaled through your nose  , the pure fish will emit an unbearable smell of water.

Apart from the aroma, you can also check the freshness of the fish through the colour of the ear. Fresh fish always have new blood-red colored gills. This is different if the ears are already gray or brown, which means the fish is no longer fresh, especially if you’re pressing the flabby side of the stomach.

New fish is usually more elastic. It is different from the color of the scales. The scales of the new fish still look bright and cannot be easily separated from their bodies. Meanwhile, fish that are allowed to stay for a long time have pale scales that come out easily when caught. Also notice the white part of the eyes of the new fish.

If you’ve made sure that the fish of your choice is fresh, now you  can soon start the process of processing tilapia as a Western Javanese food. Of course, before that you should wash your fish thoroughly on the scales. Then, give grease to the fish with lemon juice so that it doesn’t get the smell of fish.

Prepare the ingredients of yellow pesmol masala

After choosing the fish, cleaning it and applying it with lemon juice,  it’s time to discuss the processing of tilapia as a typical Western Javanese food and its recipe. The ingredients required to make pesmol masala aren’t too much. You can definitely get it easily in the market or in others.

The ingredients you need are onion and white. Each of them is eight cloves for onions and four cloves for garlic. Then, prepare two pecans, then a finger part for turmeric and a piece of ginger. These ingredients are then for the good spices of pesmol.

There are more ingredients to make yellow masala. Don’t forget to add two sheets for bay leaf, then a galunk finger part, two lemongrass stalks, and ten red cayenne pepper grains. This will make this Western Javanese food more delicious for pesmol.

And don’t forget to provide an abundance of mineral water around 150 ml, and then cook the spices in the form of chicken broth or powdered mushroom broth, salt and granulated sugar, so that you balance the taste of the pesmol masala you make and swing the tongue. You can also add a little pepper as a complement.

Prepare fish and delicious good spices

After preparing the various food ingredients of this West Java region, you will move on to the next stage, namely fish processing and better spices first. Unlike other fish, this tilapia pesmol uses fried fish first, so it’s not very much fish.

Make sure you use enough oil to fry the fish and wait until it heats up. The purpose of using this lot of oil is to fry the fish using the deepfry method so that the fish can be cooked equally. Sauté until the fish becomes golden, yellow-brown, or colored, but not too dry.

The tip to fry the fish is to sprinkle wheat flour on top of the fish roasted in the fire so that it does not explode. If the fish has matured, drain and set aside first. Now, it’s time for you to make good spices by grinding pecans, turmeric, ginger pieces and onions.

If it’s smooth and evenly mixed, you can start sautéing good spices until the aroma smells. Don’t forget to add ingredients of bay leaf, pressed lemongrass, and galangal when you’re sautéing, so that the aroma becomes more aromad and tastier. Use low heat to keep it from burning.

It’s time to switch to pesmol soup for fish

The West Javanese food and its recipe are definitely very easy to do. If good spices now have a flavour, and if the sautéing is complete, pour your pre-prepared mineral water. Cook and stir until it boils and cook the marinade. If it is cooked, add any other remaining ingredients.

Start the spicy process with some cayenne pepper to be cooked whole with the rest of the other ingredients, followed by mushrooms or chicken broth, a few salt jumps, and a spring of granulated sugar to taste. Make sure that the correction of taste is correct from gurgansi, salt, masala and balanced sweetness, so it’s delicious.

If you think it’s cooked enough, it’s time to put it in a previously roasted tilapia pesmol soup. Make sure the fish is well wrapped in pesmol soup and cook until the water shrinks and is absorbed into the tilapia meat. Soon west Javanese is ready to enjoy specialties.

If the pesmol soup has shrunk considerably and has been absorbed into the fish, the fish is already yellow because of the pesmol masala, you can lift it up and put it on the prepared plate. Make sure you don’t really finish the pesmol soup, so this dish isn’t too dry.

To serve it, you can not only support the presentation of the dish, but you can also add some additional ingredients such as star fruit or green tomatoes that add sour and fresh flavour while eating this traditional Sundanese dish.

Now, tilapia pesmol or a menu of yellow spices is ready to be served. You can have fun with your family or with those closest to you. Isn’t it easy to make it? Recipes for West Javanese food and other regions of origin are  tasty and easy to experiment with.

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