Pesmol Fish Recipe Typical of Sundanese, Savory and Tender, Suitable for Those Looking for Fresh Sensation

Dream - Pesmol is a typical Sundanese dish that is synonymous with yellow spices and a spicy sour taste. Those who eat it will feel a fresh sensation after eating pesmol, which has a yellow color from the use of turmeric.

Various types of fish can be cooked with pesmol spices, ranging from carp, mackerel, and others.

Now, for those of you who are looking for a dish with a fresh sensation, Dream will share a pesmol recipe using mackerel as quoted from Diadona.

Curious about how to make pesmol with rich spices and tender mackerel? Here's the recipe.

Ingredients and How to Make

Ingredients:

• 1 kg fresh mackerel (can be replaced with other fish according to taste)
• 1 stalk lemongrass
• 5 leaves of kaffir lime
• 10 red bird's eye chilies
• 2 cm galangal, crushed
• salt to taste
• sugar to taste
• a little water
• cooking oil

Ground Spices:

• 7 shallots
• 5 cloves of garlic
• 5 candlenuts
• 1 cm ginger
• 3 cm turmeric

How to Make:

• Clean the fish, wash it, and add a little lime juice and salt
• Prepare oil for frying the fish, fry until half cooked
• Grind the spices, then sauté the spices and add lemongrass, kaffir lime leaves, and galangal. Sauté until fragrant, then add bird's eye chilies.
• Add water to the pesmol and let it thicken. Then serve.

(Source: Diadona)

Traditional Central Javanese Ayam Ingkung Recipe, Its Savory Taste Makes You Drool

Dream - Have you ever heard or tasted ayam ingkung? This dish made from chicken is one of the traditional dishes typical of Central Java. Its rich and savory taste makes it a favorite among its fans.

Ayam ingkung is usually made and served whole on special occasions such as Islamic New Year, Indonesian Independence Day, or thanksgiving events that are commonly held in Javanese tradition.

If you want to make ayam ingkung at home, here's the recipe that Dream has summarized from Diadona.

Ingredients:

• 1 medium-sized free-range chicken
• 1/2 liter thick coconut milk (from 1 coconut)
• 1 stalk lemongrass, bruised
• 1 thumb-sized galangal, bruised
• 3 kaffir lime leaves
• 4 bay leaves

Ground Spices:

• 5 cloves of garlic
• 8 shallots
• 4 candlenuts
• 1 tsp pepper
• 1/2 tbsp coriander
• 2 large red chilies
• salt to taste
• brown sugar to taste

How to Make:

1. Clean the free-range chicken and leave it whole. Then coat it with the ground spices and let it sit for 15 minutes.
2. Put the chicken in a large pan and pour in the coconut milk. Add the galangal, lemongrass, bay leaves, and kaffir lime leaves. Cook over low heat until fragrant.
3. Cover the pan tightly to ensure the chicken is cooked perfectly. Stir occasionally to prevent the bottom from burning.
4. Turn the chicken over to ensure even cooking. Keep cooking until the coconut milk reduces and is absorbed by the chicken.
5. Once cooked, turn off the heat and transfer the chicken to a serving plate. Serve with sambal and fresh vegetables. Ayam ingkung is ready to be enjoyed!

(Source: Diadona)

Sundanese Coconut Milk-Free Nasi Liwet Recipe by Chef Devina

Dream - During celebrations and family gatherings, nasi liwet is often served to be enjoyed together. In Java, there are two choices of nasi liwet recipes, namely Sundanese nasi liwet and Solo nasi liwet.

For Solo nasi liwet, the savory taste comes from the addition of coconut milk and spices, similar to nasi uduk. On the other hand, Sundanese nasi liwet does not use coconut milk. Its savory taste comes from sautéed spices such as garlic, shallots, galangal, lemongrass, red chili, and anchovies.

If you want to try making Sundanese nasi liwet without coconut milk, you can follow the recipe below. This Sundanese nasi liwet recipe is shared by Chef Devina Hermawan on her YouTube channel. To make it more flavorful, Devina uses butter.

Ingredients:

• 375 gr rice
• 500 ml water
• 12 shallots
• 3 stalks lemongrass, bruised
• 3-5 bay leaves
• 2 large red chilies
• 10 bird's eye chilies
• 2 tbsp margarine
• ½ tsp salt
• ¼ tsp pepper
• 30 grams petai (optional)

How to Make:

- Sauté shallots, lemongrass, bay leaves, red chilies, bird's eye chilies, and petai until fragrant.

- Put the rice and water into a rice cooker, add the sautéed ingredients, margarine, salt, and pepper. Do not stir. Turn on the rice cooker and cook until done.

Watch the complete video

Source: Diadona