Maximum Infused Pesmol Seasoning, Note the Recipe

Dream - Nila fish is known for its sweet, salty, and savory taste. The texture of this fish meat is chewy and dense, and there are no small thorns in the meat. It's no wonder that nila fish is often used in cooking, especially when making pesmol.

If Dream Friends want to make pesmol using various typical Indonesian spices, take a look at this recipe.

Ingredients and How to Make

Ingredients:

• 600 grams of nila fish
• Smooth seasoning:
• 7 shallots
• 6 cloves of garlic
• 5 candlenuts
• 1/2 turmeric
• 1/2 ginger

Additional seasoning:

• 15 pieces of red and green bird's eye chilies, whole
• 2 red curly chilies, diagonally sliced
• 1 stalk of spring onion, sliced
• 1 large tomato, sliced
• 1/2 galangal, crushed
• 1 stalk of lemongrass, crushed
• 2 bay leaves
• 1 kaffir lime leaf
• 1.5 glasses of water
• 3 tablespoons of cooking oil
• Salt, broth powder, and sugar to taste

How to make pesmol ikan nila:

1. Clean and marinate the nila fish with lime juice and salt, then fry until cooked, either dry or not, according to taste
2. Heat the cooking oil, sauté the smooth seasoning until fragrant. Add all the additional seasonings. Stir slowly, let the water boil
3. Add the fried fish. Let the seasoning soak in, without stirring, so that the fish does not break
4. Adjust the taste, wait until the seasoning thickens, then remove from heat and serve

(Source: Diadona)

Just Use 3 Types of Beans, Check Out the Recipe for Bubur Suro from Central Java

Dream - When celebrating the Islamic New Year, people in Central Java and East Java are looking forward to the recipe for Bubur Suro as a typical dish when entering the month of Suro. Just like the Hijri calendar, the first day of Suro also falls on 1 Muharram 1445 H, which this year falls on July 19, 2023.

If Dream Friends want to celebrate the Islamic New Year and taste the Bubur Suro from Central Java, you can try the recipe that Dream quoted from Diadona.

Ingredients:

• 200 grams of white rice, washed and soaked
• 2 tablespoons of peanuts, soaked
• 2 tablespoons of soybeans, soaked
• 2 tablespoons of red beans, soaked
• Salt to taste
• 1.5 liters of water

Complementary ingredients:

• Central Javanese lodeh vegetables or kerry vegetables
• Meat fritters
• Emping crackers
• Boiled eggs, cut into four pieces
• Thinly sliced omelette
• Jeruk bali
• Pomegranate
• Basil leaves

Complementary ingredients:

• Central Javanese lodeh vegetables or kerry vegetables
• Meat fritters
• Emping crackers
• Boiled eggs, cut into four pieces
• Thinly sliced omelette
• Jeruk bali
• Pomegranate
• Basil leaves

How to make:

• Cook the rice with various beans with water and salt. Cook while stirring until thickened and cooked. Remove from heat.
• Pour the porridge into a serving bowl. Arrange various complements next to it. Serve the warm bubur suro. 

(Source: Diadona)

Unique Recipe for Teriyaki Goat Meat, Let's Try Making It

Dream - Still have leftover goat meat from last year's sacrifice? If you're tired of making satay or curry, maybe now is the time to try serving it as a new menu.

Goat meat is one of the favorite dishes in Indonesia. In addition to being processed into satay, many also prepare this meat to be made into curry or tongseng.

Now might be the time for Dream Friends to present a menu from this meat by making teriyaki goat meat.

Without further ado, here is the recipe and how to make teriyaki goat meat summarized from Diadona.

Ingredients:

• 250 grams of goat meat
• 1 onion
• 3 cloves of garlic
• 1 sachet of Saori teriyaki sauce
• Sweet soy sauce to taste
• Pepper powder to taste
• Salt and seasoning
• Red curly chili and jablay chili according to taste
  

How to Make Teriyaki Goat Meat

1. First, marinate the meat that has been boiled briefly and stored overnight in the refrigerator with teriyaki sauce, soy sauce, and pepper powder.
2. Slice the onions and chili, then chop the garlic, and sauté in hot oil.
3. After fragrant, add the marinated goat meat. Stir until well combined.
4. Add enough water, then add salt and seasoning. Cook until the water has evaporated.
5. Adjust the taste and serve while hot.

(Source: Diadona)