Petis is the component in the Indonesian food made from a byproduct of processing foods (usually from evaporation, kupang or shrimp) is heated until the liquid becomes thick gravy like sauce that is more dense. In subsequent processing, sugar caramel nut paste added. This causes the color became dark brown and taste sweet.
In addition to shrimp and kupang, at (Boyolali), Central Java, Indonesia, as producers of raw beef based products such as fresh milk, beef jerky, abon, skin and rambak (crackers made from cow hide), also known as beef paste. Namely paste made from a byproduct in the manufacturing process and abon beef jerky. The smell 'fishy' paste produced is different between shrimp paste, paste to paste kupang cows.
Unlike the 'saudara'nya the form of paste, which is known and consumed by the inhabitants of Southeast Asia in general, seems to only paste unknown in Indonesia. Almost all countries in southeast Asia, like Indonesia, Malaysia, Singapore, Thailand, Vietnam, Philippines, known shrimp paste, with a variation of dosage forms, dry, wet or semi-wet, and the name. But the smell that comes out of the shrimp processed in the same countries.
Paste is usually used as a flavoring (seasoning) in some foods such as salad (cingur, you know, gobet, sweet), kupang lontong (Sidoarjo), clover (Surabaya), rice cake racing (Wonokromo, a region in Surabaya), tofu mix (Lamongan) , know tek (Lamongan), or campor (Madura). Petis eggs in Surabaya, including favorite homemade dish.
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