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Another one made ​​from carp diet, named carp-fry sauce dabu dabu. Sliced ​​red onions, tomatoes, lemon juice as a sauce-dabu dabu, making sense of carp are very diverse, which is salty, sour, spicy and savory.

Dabu-dabu sauce is actually a typical sambal Manado city with a dominant characteristic of a spicy taste. Even though it looks simple enough, but make no mistake once, Dabu-dabu sauce will be able to add flavor in the dressing fish with this sauce.

To make the sauce fried carp dabu-dabu, first prepare a fresh carp. Later on in the wash and peel the skin and in the flesh split into two parts.

Next, prepare the cooking oil heated to 100 degrees, perfect for toasting and drier. Before the carp fried in garlic that give seasoning blend that has been mixed with salt and fresh water. Once completed, the carp meat coat with cassava flour are given a special flavor. After that, the meat on carp fry until cooked. Add the butter, when frying, so it's more fragrant and tasty.

To make the sauce dabu-dabu, prepare the onion flavor in a small iris-ketch, which in the chopped chilies, and lime in small pieces. Add salt, fish oil. After the intervention, then given a hot cooking oil. Stir until evenly distributed. Dabu-dabu sauce then pour into carp meat that has been fried.

To complete the dish, we can add slices of cucumber, tomato, and lettuce. Carp dish dabu-dabu sauce is perfect when enjoyed as a meal for lunch, and dinner. Besides delicious taste of fried carp-dabu dabu. Salty, sour and savory spicy.

If you are interested, you can try it yourself at home, or come to a variety of restaurants in the Manado city.

Any cooked, the fish will taste very delicious on the tongue. In fact, by the way pantura Semarang coastal-style cooking, fish spines do not seem so annoying anymore. Menu kropok milkfish is the name of the menu is ready to spoil the savory taste of fresh fish.
Baron Restaurant is one restaurant that provides a Milkfish Kropok. In the area of ​​one acre in the coastal area west coast of Semarang, was set adrift building just above the pond. The fans milkfish, could spoil the tongue. Just choose, would select to capture the fish, or a bit impatient with the way of fishing. To be sure, cooked milk taken directly from the pond alive and fresh.

Typical in this place is how to process milk so as not to feel prickly. Small slit lined milkfish. In this way needles become imperceptible and easy to chew, without fear of piercing the lips and tongue. Milkfish are cooked in this way is known as milkfish kropok that is a typical menu Semarang past. Milkfish is a way of cooking with burnt milk directly without seasoning. In this way, aroma and taste of meat so it is more natural bass.

While milkfish was burned, another chef prepare a kropok flavor. This is typical of coastal spice blend flavors with spicy, sweet, and salty. Milk that has been cooked and then burned washed down with kropok flavor.

Kropok milkfish served with rice, sauce, vegetables, spinach and stir. For bass lovers, Semarang is a typical menu is different. In addition to not interfere with thorns, a sense of typical kropok flavor was fitted on the tongue.

Anyone who doubts that Indonesia is rich in culture? One is a culinary tour of the various types and shapes from Sabang to Papua. Indonesia is the culinary diversity of interest to dijejalahi, studied, and of course, be preserved so as not to be recognized elsewhere. One of the unique culinary tour of Indonesia which will be discussed this time is rawon.

When you come to Surabaya, is not complete if not enjoy the traditional culinary variety offered by the capital of East Java. One of them Rawon, which became an icon as well as the charm of the tours offered culinary spots.

Rawon is one type of food like soup as soup, but not the soup. Sauce rawon highly concentrated. However, it should not be frowned before trying. Although the black liquid, but it was so delicious. Sauce rawon which is filled with black beef is sliced ​​into small dice.

Rawon be the favorite food of East Java, a kind of meat soup. One characteristic of this dish, lay in thick blackish-colored gravy. That's because wearing rawon flavored beans kluwek, ie, large seeds are superficially similar to fruit jengkol. Kluwek unbelievable high content of vitamin C and beta carotene. Thus, this substance gives the sour taste of black meat soup ala East Java.

Have you been able to imagine it?

Many versions rawon or how to cook all produce different sensations.