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How to Create the Most Delicious Presto Milkfish from Semarang

Balinese seasoned milkfish recipe What's good, this time we will present a phenomenal recipe made from milkfish, namely presto milkfish. Speaking of presto milkfish, who hasn't seen or tasted it? As we said before, milkfish presto is phenomenal, so everyone has at least seen it, especially milkfish presto, which is an Indonesian dish.

If you don't know the history of presto milkfish, it is a typical Indonesian culinary originating from Semarang, Central Java. It's quite easy to make, the seasoning is not as difficult as other dishes, just add garlic, turmeric and salt and perfect processing to make a phenomenal presto milkfish. The inventor of this type of culinary is Hanna Budimulya from Pati who later became big and at the same time became an icon of the city of Semarang that will never be forgotten. Since its discovery in 1977, presto milkfish, which was originally made to be consumed by a handful of people, has now become a typical snack or souvenir from Semarang.

How to make pressure milkfish It's also very easy, the cleaned milkfish is put in a special pot bearing the usual banana leaf, then steamed or cooked with high pressure steam. Currently, there are lots of pots for making pressure cookers that are sold in the market with quite a variety of prices. But for those of you who don't have it, you can just use a pan that can be locked tightly, so that the steam from the stew doesn't come out of the pot. By cooking like this, you get another advantage, namely the spines or fish bones will become soft and not annoying when enjoying it.

Well, that's roughly the image that can be taken from history and how to cook presto milkfish, which has now spread throughout the archipelago and even abroad. You can also make your own presto milkfish at home to fill a meal with your family. But if you want to try other cuisines from milkfish, you can also see the article at Yellow Seasoned Milkfish Recipe . So, for this opportunity, let's look at the special presto milkfish recipe here How to Make the Most Delicious Presto Milkfish from Semarang the following.

Ingredients :
  • 1 kg fresh milkfish (cleaned)
  • 350 ml of water
  • 2 eggs (beaten off)
  • Right amount of oil
  • Banana leaves to taste (for pressure cooker pads)
Ground spices:
  • 15 red onions
  • 6 cloves of garlic
  • 5 cm turmeric
  • 2 thumbs of galangal (grated)
  • 3 tablespoons coriander (roasted)
  • 2 tablespoons salt
  • 4 bay leaves
How to Make the Most Delicious Presto Milkfish from Semarang:
  1. Puree the above spices (except the bay leaf, leave it intact), then coat the milkfish using the mashed spices until completely blended.
  2. Put enough banana leaves in the bottom of the pressure cooker, then put the milkfish that has been coated with spices into the saucepan, also add the bay leaves. Next, add enough water to or below the milkfish pad.
  3. Cover the pressure cooker completely, then cook the milkfish at full pressure, about 30 minutes from the time the pan begins to sizzle. If it's enough, remove the pan and let it sit for a while to cool. If it's bland, open the lid of the pot and remove the pressure cooker from the pan and drain.
  4. Next, for simple processing, coat the milkfish presto with beaten egg, then fry it until it is yellowish in color, when it is cooked, remove it immediately and serve.
It's very easy and doesn't take too long, right, especially if it's cooked in a special pan with a temperature and time gauge. Now if we look at the ingredients provided above, it will be able to make 4 servings of pressure milkfish. So, as a final word, we always wish you good luck and keep being creative.

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