PODEH ACID RIAU SPECIAL BAUNG FISH
Baung fish is a very delicious fresh fish for eating with extraordinary taste
If you come to Riau you can get the typical Riau food.
Processed from fish based which is not less popular than the previous Pekanbaru food is baode podehic acid. From the name, it is clear that there is a difference between catfish curry and sour spicy baung fish. For those of you who don't know yet, spicy acid (spicy acid) baung fish itself is a food that is born based on the influence carried by Malays in Sumatra. This fish-based menu can be an alternative for you who might have tried catfish curry.
To make podehic acid, the inhabitants of Riau make their marinade using various traditional spices such as onion, garlic, ginger, turmeric, galangal, and lemongrass. While the sour taste is produced from the use of kandis acid or Javanese acid water as a marinade of spices and fish. The fish used is baung which is similar to catfish because it is still related to catfish.
Baung fish has a soft, dense texture without fine spines with bright white. When compared with catfish, baung fish has a higher thickness than catfish. In addition to delicious sour spices, baung fish is also suitable when used as goulash. In Pekanbaru, you can find restaurants that serve this menu. One of them is located at Jl. General Sudirman with the name of the food stall in the Spicy Asam Baung Pondok.
PODD FISH ACID
Recipe material:
• 750 gr of baung fish
• 1 tablespoon of lime juice
• 1 teaspoon of salt
• 1 lbr turmeric leaves
• 2 cm galangal, bruised
• 2 for lemongrass, sprinkle 2 cm of ginger, spread it
• 4 lbr orange leaves
• 2 candis acids
• 8 vegetable tomatoes
• 500 ml of water
• 2 tablespoons of cooking oil
Puree
• 100 gr of ground red chili
• 12 shallots cloves
• 5 cloves of garlic
How to make a typical Malay Baung Spicy Curry
1. Wash the baung fish, coat it with lime juice and salt, let it sit for 15 minutes.
2. Heat cooking oil, saute finely spices until fragrant, add turmeric leaves, galangal, lemongrass, ginger, ejruk leaves, candis acid and water, bring to a boil.
3. Add the baung fish, cook until the sauce thickens and the fish is cooked, add the vegetable tomatoes, cook for a while, lift.
It turns out it's very easy. This is the way we like the Malay Traditional Spicy Tamarind Curry Recipe, hopefully you all like it, even though we will still discuss many other foods typical of Riau in the next update.
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