Bandeng Presto (High
Pressure Cooked
Smoked Milkfish)
By Juandy Liem
Pressure cooking was first
introduced by French Physicist,
Denis Papin. He invented Steam
Digester to reduce the time needed
to cook foods. Basically what the
steamer do is tighten the air
pressure inside it to increase the
boiling point of water, therefore the
food would be cooked faster.
Bandeng Presto uses high pressure
cooking technique that probably
was introduced during Dutch
colonization in Semarang, Central
Java. Bandeng or Milk Fish contains
many bones that makes it harder to
eat when cooked with regular
pressure. Bandeng Presto is
Smoked Milk Fish which cooked
with High Pressure Cooker.
Bandeng is a large toothless silver
fish that lives in warm parts of the
Pacific and Indian oceans and related
to the herring and the salmon, is
commonly used in Indonesian
cuisine. Presto came from Italian
language "quickly", but in this case,
it refer to the pressure cooker brand
"presto" - the first pressure cooker
penetrated the market in Indonesia.
It is readily prepared by deep frying
or bake it in the oven and serve hot/
warm. There is no additional
ingredients needed. A vacuum
packed smoked milk fish is the most
commonly used method for
preserving Bandeng Presto and
widely sold in Semarang Stores. It
can be kept for 6 months - 1 year in
the cool place without reducing the
freshness and nutrition.
Ingredients:
* 1 kg (or 3) fresh milkfishes,
remove gills and stomach part
* 1 tablespoon tapai yeast
(fermented black rice) , grounded
* 2 tablespoon salt
* 3 tablespoon tamarind water
* 10 bay leaves
* 10 cm galangal (see: opor ayam),
sliced and pounded
* 2 1/2 litre water
Grounded spices:
* 14 cloves red onion
* 7 cloves garlic
* 4 cm ginger
* 4 cm turmeric
* 1 teaspoon salt
* 150 g big red chili peppers, boiled
* 10 small green chili peppers, boiled
* 8 cloves red onion, boiled
* 4 cloves garlic, boiled
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 teaspoon terasi (shrimp paste),
fried
Other Ingredients:
* Banana leaves for wrapping as
needed
* Egg's white or flavoured flour as
needed
Method:
1. Slice the stomach part of the
fishes. Clean them up using water
and let them dry.
2. Smear the fishes with tapai yeast,
salt, and tamarind water. Leave
them for about 1 hour.
3. Smear the fishes with grounded
spices evenly.
4. Put bay leaves and slices of
galangal on top of the fishes.
5. Wrap with banana leaves so that
the fishes are easy to lift from the
pressure cooker.
6. Pour 1 litre water into the
pressure cooker. Put a sieve on top
of the cooker
7. Arrange the wrapped fishes
ontop of the sieve.
8. Cook until the cooker hissed,
30-50 minutes depending on the
type of pressure cooker you use.
9. Let the cooker cool with open lid.
10. Pour water again and cook until
the water is no more.
11. Take out the fishes and let them
dry.
Method for chili sauce
1. Heat vegetable oil.
2. Sautee grounded spices until the
sauce smells good.
3. Put into plate and let it cool.
Serving:
1. Smear the fishes with egg's white
or flavoured flour.
2. Fry until brown.
3. Serve with chili sauce.
Indonesians have countless exotic
dishes, you can unveil the secrets of
Indonesian culinary world from a
blog dedicated to Indonesia Recipes
at:
http://original-indonesian-
recipe.blogspot.com
Article Source: http://
EzineArticles.com/?
expert=Juandy_Liem
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