Spicy Fish Satay or Regular?

Want to eat fish without the hassle of pulling out the soft spikes? In addition to soft spikes or presto milkfish, milkfish typical satay Banten could be an option. Sate milkfish are often found in Serang, Banten province, because it is typical of this region. That said, satay chef banding introduced by Sultanate of Banten in ancient times. Chef racked his brain, looking for ways to present the banding without a thorn to the guest Sultanate.

Very easy to get milk in the region which is very close to the sea. If you make a trip to Banten Lama, for example, not far from historic sites Kaibon, you will find a fish auction. Near there, lay the fish ponds superluas, one of which belongs Mukodas Martyrs.
Mukodas build such a small village in the middle of the pond that he named Tread Earth. There will be a reading park (under construction) here. Visitors can eat grilled milkfish mud.

However, because this place is not completely finished, guests must first order a fish a day earlier. We had not had time to taste the delicious grilled milkfish mud in Tread Earth. "If the message yesterday, now already mateng," said Mang Udin, Tread guard the Earth.


Spicy and regular

However, due to early departure from Jakarta we so want to eat milkfish, from the embankment Mukodas we rush towards the town of Serang.
We drove to Jalan A Yani, Serang. Exactly opposite the Hospital Cempaka, there are banding Sampurna satay stall, belonging Aslah Yus (54). We ordered two kinds of banding satay, spicy and regular.

Satay is delicious milkfish incredible .. More delicious soy sauce added. For balancing flavors, we ordered chicken soup too.
After we compare the taste, the spicy satay on our tongues taste better. Marinade more pervasive. And, although it was spicy satay, remains still to be inappropriate if not coupled with soy sauce.

Why is it so tasty? Unlike goat satay, pierced his flesh just like that, it is sate sate processed milkfish. Milkfish meat is mixed with thick coconut milk and spices before being stabbed and dicapit with wood. Yus make regular dose, 40 seeds of old coconuts for 50 kilograms of milkfish.
Milkfish scales that have been cleaned and cut in the neck. Large bone in the back pulled. The meat then is separated from his skin.

Meat ground fresh milk until smooth and creamy before it is mixed with herbs, a mixture of coriander, onion, garlic, and salt. Pour the thick coconut milk into the batter and then crushed, pulverized by hand until the dough is chewy.
The dough is then inserted into the milkfish milkfish skin, prick dicapit with bamboo, then wrapped in banana leaves and baked. Once cooked, banana leaf removed. The process was not completed. Time batter dilumurkan to the entire body of milkfish to then be burned once again. (Inovassi)


See also: sushi, hanamasa