Nila Bumbu Pesmol, West Javanese food delicious and easy
One of the many specialties of West Java is tilapia pesmol. Not many people know that this processed fish comes from the Sunda area. This processed fish is a favorite of many people because of its fresh flavor with a spicy sensation that makes everyone 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 intense and stays 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 spice fish.
Some of the spices and aromatics used in the preparation of this tilapia dish are turmeric, ginger pieces, for pecans and shallots. It not only adds a strong and salty taste, the spice ingredients also help to give a pleasant aroma, closing the fishy aroma of the fish.
Making this traditional West Javanese food is actually not difficult. The steps you need to do are not too many. It’s just that, there are some special tips, so this Nila pesmol dish is delicious and tempting for the taste buds without fail. The following is a complete 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, on this menu you can use any type of fish. However, if you want to preserve the original West Javanese feel, use only tilapia. Be sure to choose fresh.
To choose fresh fish, there are a few simple tips. First you need to observe the smell of the fish you are going to choose. Fresh fish does not have a fishy smell that is too sharp for the nose. Fresh fish emits a water smell that is still acceptable when inhaled with its aroma through the nose.
Apart from the aroma, you can also check the freshness of the fish through the color of the gills. Fresh fish always has gills, the color of which is fresh blood-red. It 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 flabby side of the stomach.
Fresh fish is usually more elastic. From the color of the scales there is also a difference. The fresh fish scales still look shiny and do not escape easily from the body. Meanwhile, fish that are kept still for a long time have pale scales and come off easily when kept. Also pay attention to the white fresh fish eyes.
If you have ensured a fresh choice of fish, you can now immediately start the process of treating tilapia as this West Javanese food . Of course, you need to thoroughly wash your fish to the scales. Then lubricate the fish using a pinch of lime so that it does not have a fishy smell.
Prepare ingredients for yellow pesmol seasoning
After choosing the fish, cleaning it, and also smearing it with lime juice, now is the time to discuss the processing of tilapia as a typical West Javanese food and its recipes. The ingredients needed to make pesmol seasoning are not too many. You can definitely get it easily in the market or others.
The ingredients you will need are red and white onions. Each of them makes up eight for onions, as well as four cloves for garlic. Then also prepare two pecans, then a finger segment for turmeric and pieces of ginger. These ingredients for pesmol fine seasoning later.
There is another ingredient for making yellow seasoning. Among them are two sheets for bay leaf, then a galangal finger segment, lemongrass as many as two stems, and do not forget to add ten red cayenne peppers. This will make this pesmol West Javanese food even more delicious.
Do not forget to also give about 150 ml of mineral water, then spices in the form of chicken broth or powdered mushroom broth, salt and granulated sugar, so that later the taste of the pesmol seasoning you make is balanced and makes the tongue sway. You can also add a little pepper to complement it.
Prepare fish and also delicious subtle spices
After preparing different food ingredients typical of this West Java region, you move on to the next step, namely the processing of fish and also the fine seasoning first. Unlike other fish, this pesmol uses tilapia fish that is fried in advance so that it is not too fishy.
Be sure to use enough oil to fry the fish and wait until hot. The purpose of using this mass of oil is because the fish is fried using the deep frying method, so the fish can be cooked evenly. Fry until the fish is golden or yellow-brown, but do not dry too much.
A tip for frying fish to prevent it from exploding is to sprinkle wheat flour over the fish, which is fried in a hot fire. If the fish is cooked, drain it and set it aside in advance. Now it’s time for you to make the fine spice by smoothing out pecans, turmeric, ginger pieces and onions.
If it is smooth and evenly mixed, you can start sautéing the fine spices until the smell is smelled. Don’t forget to add bay leaf ingredients, squeezed lemongrass and galangal when sautéing to make the aroma more fragrant and delicious. Use only low heat so that it does not burn.
It’s time to switch to pesmol soup for the fish
West Javanese food and its recipes are actually quite easy to make. If the fine spice is fragrant and is done sautéing, pour the mineral water that you prepared earlier. Boil and stir until boiling and the marinade is cooked. If it is cooked, add the remaining ingredients.
Other ingredients that remain are some cayenne fruits to be cooked whole, and then start the spice process with mushroom or chicken broth, some salt sticks and a sprinkle of granulated sugar to taste. Make sure that the flavor correction is just right from the deliciousness, salty, spicy, even the sweetness is balanced so that it is delicious.
If you feel that it is quite cooked, now is the time to put the fried tilapia in the pesmol soup. Make sure the fish is thoroughly wrapped in pesmol soup and cook until the water shrinks and is absorbed into the tilapia meat. Soon the typical West Javanese food is ready to be enjoyed.
If the pesmol soup has shrunk significantly and absorbed into the fish, and the fish is already yellowish due to the pesmol seasoning, you can already lift itand put it on the prepared plate. Make sure you don’t actually finish the Pestol soup so that this dish isn’t too dry.
To serve it, you can add some extra ingredients such as star fruit pieces or green tomatoes, which 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 seasoning is ready to be served. You can taste together with your family or pu of those closest to you. Isn’t it easy to make? Food recipes typical of West Java and other regions of origin tend to be delicious and easy to try.