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By

:

Gabriel Bagus S. Idham Padmaya M. Tri Galih S. Weka Puspita Akbar XI.SCIENCE.3 SMAN1SDA / 2009-2010

(13) (14) (31) (32)

Indonesian food comes from many sources of ingredients and spices, from various kinds of chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...

And one of them is OtakOtak Bandeng (Stuffed Milkfish)

Stuffed milkfish (otak-otak bandeng) is a

traditional food that

come from sidoarjo. This food basicly is mingling the meat of milkfish and some traditional ingridient that have khas and various tastes. To make us understand about otak-otak bandeng we are from

group 3, vistted the produsen of stuffed milkish that pleced in kartini street. We interviewed Mrs. Mufidah and Mr. Kharis who started the

bussines since 1992. They get the milkfish from the traditional market, not far from the place they lived.

In front of the store

1 whole bandeng (milkfish) or substitute sea bass

or mackerel (about 700 g)

6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine 100 ml thick coconut milk from coconut 2 eggs, beaten

banana leaves, or substitute foil

2 tsp. coriander seeds

6 shallots3 cloves garlic 4 candlenuts 1 cm fresh gangale (lengkuas) 2 tsp. sugar

salt to taste

Scale and gut the fish through the gills. kitchen towel paper.

Wash

the fish inside and out and dry thoroughly with

Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release

the meat from the skin.

Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head

until you feel the bone snap.to break the skin anywhere.

Carefully pull out

the bone through the gill-opening. Take care not

Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.

Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail

back through the head opening. Flake the meatand fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. beaten paste. eggs and the pounded Mix the meat with the grated coconut, coconut milk, SpiceBlend till smooth. The consistency

should be like soft butter.

Put the stuffing back inside the fish through the gill-opening. the fish. ends. Sew up the opening after stuffing Wrap in a banana leaf and secure the

Steam until done, approximately 15-20

minutes. Unwrap and grill over a barbecue or inthe oven until brown before serving.