Materials Processing Preserved Fish

-

Processing Preserved Fish
Processing Preserved Fish

Preserved is a traditional food for generations that was originally produced for the side of surplus fish caught from rivers, canals and rice fields. Also preserved is the famous traditional fermented from Malaysia.

Usually preserved produced from freshwater species perch, tilapia, carp, perch, Loma, snakehead and others. However, most favored perch for its excellent taste and aroma mengamit taste when cooked in various ways and recipes of the local community.

Analysis conducted by the Malaysian Agricultural Research and Development Institute (MARDI) prove that preserved fish have high protein content and lower salt content than the other durable fish.

According to traditional methods, the marinade takes quite a long time, around four to eight weeks. Modern research discovered a new method to produce fish that can be preserved fish marinated for about one to two weeks.

Methods of processing preserved:

Selected freshwater fish will weeding, stomach removed and cleaned.
Drain the water from the fish before smeared with salt at 15 percent.

After the powdered salt, fish marinated for 2 to 3 days.
After undergoing the process marinade, fish again washed with water and drain through three processes.

Once dried fish mixed with fried rice that had been destroyed, before being put into an airtight jar and mixed with a little tamarind.

Curing for the second time for about 14 days in an airtight jar.
Preserved who've gone through the process of "maturity" is now wrapped and ready to be marketed.

Methods of processing preserved
Methods of processing preserved

Today I want to share some ways of how to make pickled fish. This is the way that I always use when I make preserved fish:
 
Add tamarind and marinate in an airtight container for two days (one day I marinate). If many possible marinate for two days.
  1. Fried rice without oil on low heat, until browned.
  2.  Stirring constantly, so do not scorch.
  3.  When I brown rice, rice blender, do not be too smooth. There is somewhat a little rough.
  4.  Fish marinated for two days, wash again. Wash. This time, the fish smell. Let the water drain .... stench.
  5.  When fish are already coated with rice in a container. Marinate in an airtight container and let the fermented one to two weeks. 
  6.  When my son stratified curing each layer of fish with tamarind.

Ok, ready .... Wait a week or two, then be fried ....

 

Popular posts from this blog

Kadazan Food: Ambuyat Hinava Butod

-
Image
Sabah Food: Kadazan Ambuyat, Hinava, Butod Kadazan food is an identity and identification of the Kadazan. The village of Kadazan dusun has a variety of unique dishes. These dishes are usually available in festive seasons such as the Kaamatan Festival celebrated annually on May 30 and 31. In addition to the day of the festival, the Kadazan hamlet of the village who live in the village, still practice this traditional way of cooking or dishes on a daily basis. In addition, it also serves as a special meal for special occasions such as weddings and other occasions organized by the Kadazan tribe of the hamlet. Traditional Kadazan dusun ethnic food consists of various types because of the natural condition of the earth's surface forming a lot of sources of food search. Among the famous traditional foods among the Kadazan hamlets are Hinava, Noonsom, Pinasakan, Bosou, and Lihing Sup Sushi. These foods can be prepared in many ways according to the custom practices of the Kadaza
Read more

Chicken Satay and Beef Satay Recipe

-
Image
Beef satay and chicken satay recipe Satay , one's favorite food regardless of race. It is also popular not only in Malaysia but also in the know on the countries of Southeast Asia. On the continent of South America in the country of Guyana have also satay, but bigger in size. We are aware that many people from Indonesia by the Dutch colonists brought to Guyana to forced labor there. Maybe they that brought culture. Satay in the Americas are the pieces of meat in the marinade with spices then prick the stem stick. It is then roasted or smoked over coals. Satay in peanut sauce or eat with satay sauce.  In addition it is also eaten with rice cake or rice cake, cucumber and onion.  T he first time when eat satay little longer. At that time each time parents can ita salary, he would take us to eat satay. When it was still in the selling satay traditional manner. If there is anyone who still remember, in the city of Johor Bahru in front of the old market, there is an old uncle who sell s
Read more

Popular Food in Malaysia

-
Image
The topic of food in Malaysia  has always been a hot topic for everyone because of course when the hard work we will find something to satiate the stomach. Sometimes we look for ideas if we want to try the food - although there are a lot of food that is popular in our country. Here I try to some time that these foods are usually served although sometimes he also served does not count the time. Breakfast Nasi lemak popular breakfast Malaysia is rich with culture, it is not surprising that there are food options since morning to night without a break. Our usual breakfast in the morning consisted of a meat dish heavy to light it does not arise if we say that there are no suitable food for us - to meet the health condition and so on. Nasi lemak - the most popular dish in the morning from an empty nasi lemak, nasi lemak eggs eye to berlauk nasi lemak. Nasi lemak with fried bean mixture is basic and anchovies are the main starters most of the Malay community but accepted by most people in
Read more