MilkFish Presto

 

Milkfish Presto is typical Indonesian food that comes from the city of Semarang, Central Java, Indonesia. The food is made from fish (Chanos Chanos) is flavored with garlic, turmeric and salt. Originally discovered by Hanna Budimulya originally born in the city of starch, Central Java, and

finally became a big icon of the city of Semarang.

This banding is then cooked in a banana leaf pedestal presto manner. Presto is how to cook with high-pressure water vapor. Food cooked in this manner is placed in a pot that can be locked securely. The water inside the pot is then heated to boiling. Water vapor arising will cook food inside the pan. Because fish are known for having a lot of thorns, milkfish Presto is a popular food because of the way the cook presto thorns becomes very soft.
Presto milkfish discovered in 1977 by Hanna Budimulya which berkelahiran Pati. [Need citation needed] At first milkfish Presto is made on a small scale for narrow circles only. But because many people liked, Presto milkfish production is growing and becoming By-the typical of the city of Semarang.

Materials:

1.     1 kg of fresh fish (cleaned)
2.     350 ml of water
3.     2 eggs (beaten off)
4.     Cooking oil to taste
5.     Banana leaves to taste (for the base pressure cooker)

Grinded spices:

1.     15 red onions
2.     6 cloves of garlic
3.     5 cm turmeric
4.     2 thumb of ginger (grated)
5.     3 tablespoons cilantro (roasted)
6.     2 tablespoons salt
7.     4 bay leaves

How to Make the Most milkfish Presto Typical Semarang Favors:

1. Blend the spices on top (except leaves left whole), then coat fish using the blended seasonings until completely blended.
2. Place the banana leaves in the bottom of the pan to taste presto, then enter the milk that has been smeared with spices into the pot, also enter the bay leaves. Next enter the water sufficiently limited or below the bottom of milkfish.
3. Close pressure cooker to really tightly, and cook milkfish with full pressure with time is approximately 30 minutes from the pot began to sizzle. If you've just lift the pots and diambkan a while to cool. If it is cold, open the lid and lift presto milkfish of pan and drain.
4. Furthermore, for the simple processing, coat milkfish Presto with beaten egg, then fried to yellowish, if it is cooked immediately remove and serve.

It's easy and it was not too long, especially if cooked in a special pot with measuring temperature and time. Well if we look from materials provided above it will be able to make milkfish Presto by 4 portions. Well as always the final word we say good luck and remain creative.