Haniura Goldfish Recipes ( DEKKE NANIURA ) Typical Of Batak Toba Of North Sumatra

NANIURA GOLDFISH ( DEKKE NANIURA )

Indeed it felt incomplete if a visit to a tourist area, but did not try its culinary. Especially if visiting various areas in Indonesia, you will find a variety of mouth-watering culinary. Not only is rich in seasoning, but also the manufacturing process.

One of them is that you can get culinary in Lake Toba, North Sumatra. You can find a culinary specialties in the eat is raw, but not smells fishy. If you enjoy Ceviche Peru – Peru specialties in which the process of cooking does not use fire, but snapper raw or marinated scallop lemon juice lemun so ripe, in-field You can feel Naniura.

The difference is, if Ceviche is served with sliced red bottom placers, Naniura smothered with subtle seasoning that is yellow. Naniura is one of the Batak of North Tapanuli specialties that can be found in the Lake Toba, Medan and Dykes Siantar.

In the past, Naniura only served to Kings of Batak. However, it now can be enjoyed by many, could even be found in a particular restaurant there. "We need to order it In Balige due preparation and the manufacturing process requires time, it should also be of fresh fish," says Vita-Chairman of the team Or the acceleration of the Culinary and Shopping Kemenpar in Jakarta.

The culinary delights of the Naniura has an interesting manufacturing process. Raw or goldfish called Dekke, cleaned of spines and slime. Later, ripening by way of soaking with water Jungga acid or Kaffir lime. Through this process, the quality of the protein in the CARP becomes more intact because it is not exposed to the flames at all. Not boiled, not fried, not burned, not smoked, and not exposed to the heat of the fire at all.

If you want to make Naniura, the fish used should preferably be smaller in order to be matangnya evenly and still alive in order to keep it fresh. It takes 2 to 3 hours to cook a Naniura also be mandatory food at events indigenous Batak. Naniura ready when consumed in fish flesh already rubbery and easily ripped.

Then, seasoning siramnya consists of a combined 10 kinds of herbs including andaliman and etlingera elatior which have strong flavors of savory, fragrant, and distinctive. This seasoning blend will make Your appetite tempted to immediately taste. Chewy texture of meat fish that's been percolating acid jungga presents its own sensation.

In contrast to other Batak specialties ärsenik, Dekke in Naniura has a chewy texture but easily chewed. Interestingly, the fish used should also be fresh water fish, fitting with the fresh water of Lake Toba.

Haniura Goldfish

Ingredients for 4 servings :

• 1 kg fresh carp
• 3 pieces of jungga Acid or
• 10 bh lime (take the water)
• 1 tablespoon Andaliman (can be bought at kiosks batak Cuisine ingredients)
• 100 g Pecans, roasted
• 5 cm Galangal, grated, grab some water,
• 10 cm Turmeric
• 2 flower makeup (etlingera elatior/honje), steamed until tender
• 10 cloves shallots
• 6 cloves of garlic
• 100 gr Cabe curly red
• Salt to taste
• Cooking oil to taste

How To Make :

1. Clean the goldfish from sisiknya. CARP fillets to take his flesh. For the head of CARP to taste. If love could be halved and make sure of the contents of the head.
2. Fry the saffron, onion and garlic until cooked. Set aside.
3. Blender whole spices (andaliman, Pecans, fried ingredients, chili red) with a little water until smooth.
4. When it is finely, mix with the lime juice and cider galangal. Add salt to taste.
5. Jerky whole fish with seasoning. When the remaining be great fish reply to submerged by the seasoning.
6. Let stand and lid for at least 5 hours, for fish and meat seasoning ripen percolating.
7. Serve hot with rice.

Andaliman & Flower Honje

That's How To Make A Haniura Goldfish

Good Luck ... 

Unknown Friday 5 May 2017 NORTH SUMATRA