Indonesia's Petis

"Petis" is the component in the Indonesian cuisine made from soup (usually from pindang, kupang or shrimp) that is heated until liquid becomes thick gravy like sauce that is more dense. In subsequent processing, sugar caramel nut paste added. This causes a dark chocolate color and sweet taste.


Petis tuna and petis lorjuk from Madura Island, East Java

Generally, petis made from shrimp paste and colored dark black. But at Pamekasan, in Madura Island, it made from tuna fish juice that contains protein. And the color is yellowish brown with distinctive taste delicious tuna.

Petis is also can made by lorjuk in Madura Island. Lorjuk is a solid paste from the boiling lorjuk. That is widely used to mix East Java cuisine such as rujak or spice of lontong balap. Almost all the people of East Java and Madura like this petis because of delicious taste.

Petis sapi from Boyolali, Central Java

In addition to shrimp, kupang and lorjuk, at (Boyolali), central Java, Indonesia, as the producer of such products of petis that made from raw cow's fresh milk, dendeng (beef jerky), abon (shredded), skin and rambak (crackers made from cow hide), also known as petis sapi.
Petis made from a byproduct in the manufacturing process of abon (shredded) and dendeng (beef jerky). The smell 'fishy' in this petis is different between petis udang (shrimp), petis kupang with petis sapi (beef).

The typical aroma of petis

Unlike terasi (shrimp paste), that known and consumed by residents of Southeast Asia generally. Petis seems only known in Indonesia. The aroma of petis is very typical. It's different with terasi. Almost all countries in southeast Asia, like Indonesia, Malaysia, Singapore, Thailand, Vietnam, Philippines, know shrimp paste, with a variation of dosage forms, dry, wet or semi-moist, and the name. But the aroma coming out of the shrimp processed the same countries.

How to storage petis?

Basically, the petis is a food product is durable, because the sugar content is high (such as soy sauce). Paste shelf life of 3-12 months, depending on the process of packaging and storage. Once the packaging is opened, in order to remain durable, store in refrigerator. If not, the possibility of paste will be damaged which is characterized by the growth of fungus (mold) on the surface.

Some foods that flavoring or seasoning by petis

Petis was used as a flavoring (seasoning) in some foods such as rujak, rujak cingur, rujak gobet, rujak manis, kupang lontong (Sidoarjo), semanggi suroboyo(Surabaya), lontong balap (Wonokromo, the name of the area in Surabaya), tahu campur(Lamongan) , tahu tek (Lamongan), or campor (Madura). Telor petis is a favorite home dishes in Surabaya.

Source:
http://id.wikipedia.org/wiki/Petis
http://www.wpi.dkp.go.id/epaper/wpi0310/pages/maret10.pdf

Yummi, coto makassar or coto mangkasara....deeply recommended

Coto Makassar or coto mangkasara....heem, it's my fav ones. Coto Makassar is the typical food of Indonesia, from Makassar, the capital of South Sulawesi province. I known, because I ever stay in there. It is a type of soup, made from meat and offal (entrails) beef that simmered in a long time. Mixed offal stew beef is then sliced and seasoned with specially blended spices. It served in a bowl and eaten with "ketupat" and "burasa". In addition, can be sprinkled with fried onions and a little beat lime juice. Con­sum­ing sam­bal tauco as com­ple­ment in serv­ing Coto Makasar is a proof.

For the native people of Makassar, "burasa" and "ketupat" is like a staple food that can not be separated while eating a meal. Burasa or buras is made of rice like "lontong" or rice cake, but just a different shape because it is wrapped in banana leaves shaped flat like a banana cake. Not only are mixed into coto, domestic poultry can also be enjoyed with peanut sauce. In other side, Ketupat is made of rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves.

Observed from the his­tory, Coto Makasar has a back­ground of advance culi­nary sci­ence because it is usu­ally served at for­mal events in palace. For­tu­nately, nowa­days the enjoy­ment of this food is not only tasted by upper cir­cle in palace, but also by com­mon peo­ple. Coto Mangkasara already spread to various regions in Indonesia, starting at street stalls to restaurants. Chi­nese tra­di­tion influ­enced the process when Chi­nese mer­chants livened up Ban­dar Makasar in 1538–1556.

If you come to Makassar and stopped at the Losari beach, then do not forget to taste this delicious coto Makassar. By the way, please feel free to share in this blog, the location of best taste Coto Makassar that you know, by giving a comment.

The recipe is a bit complex, but that is commensurate with that generated a tasty coto Makassar. Although the complex recipe, but how to cook it is not too difficult. Coto Makassar suitable eaten during lunch or dinner. Here is the recipe and how to cook it.

Ingredients:

• 1 kg beef
• 1/2 kg offal(lung and friends), fried, separate, get in the jar
• 2 liters of rice water
• 5 lemongrass, crushed
• 5 bay leaves
• 250 grams of peanuts, fried, mashed
• 3 tablespoons cooking oil, for sauteing
• 5 cm ginger, crushed
• 1 cm galangal, smashed

Seasoning mashed:

• 10 cloves garlic
• 8 cloves roasted hazelnut
• 1 tablespoon roasted coriander
• 1 teaspoon roasted cumin
• 1 tablespoon salt
• 1 teaspoon pepper

Supplementary ingredients:

• Fried onions
• Scallions
• Chopped celery

Sauce ingredients:

• Puree the 10 pieces of red onion, 5 cloves garlic, chili 10 pieces of braised short curly.
• 100 grams Tauco (fermented soybeans) are sauteed with 6 tablespoons of cooking oil until cooked, add salt and brown sugar to taste. Mix with ingredients that have been mashed

Method:

1. If using tripe or liver, boiled separately until soft, remove, drain, cut into cubes.
2. Water boiled beef with rice, lemon grass, galangal, ginger and bay leaves. Once cooked lift, drained, diced.
3. Heat oil, saute the spice paste until fragrant, add to the broth, add fried peanuts, bring to a boil.
4. Presentation: Prepare a bowl, fill with meat, liver, tripe and lungs. Sprinkle fried shallots, scallions and celery, served with rice cake and sauce.
5. Serve warm.

Lontong Balap: Special and Original's Food From Surabaya

The ingredients

Typical original Surabaya's food in east java, which is cooked from the rice cake, sprouts, fried tofu, Lento (made of soybean), soy sauce, fried onion and chili sauce.

Lento is made from rice peanuts/Tholo with flour, afterwards it is added with galingale, the spring onion, rough-skinned citrus fruit and adequate salt. It is formed round resembled the croquette.

Lontong Balap is full of sprouts. Lontong Balap is not served well without Kerang Satay (Shellfish satay).

Shellfish satay, is made from the shellfish that is boiled and then it is served like satay, but without being roasted. Lontong Balap will be more delicious to eat if being added with hot soy sauce and chili sauce.

The history

Long ago, "lontong balap" sold by using the pole. Vegetable sprouts are included in large pot soil. Borne soil pot front and back. Because of the heavy pot, the seller walks very fast. Imagine if carry a certain weight and fast way in hurry. It was quick as the race (balap) was impressed. Perhaps that way it is called Lontong Balap . Seller was in hurry like racing (balapan).

Source:
http://www.surabaya.go.id/eng/culture.php?page=lontong_balap