Extreme, 10 Culinary Party From Manado

Extreme, 10 Culinary Party From Manado

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Torang mo message ship to Bunaken for March 24, may? , I asked Fadly through her cell phone. Fadly is one of the coordinators who manage the use of Katamaran ships that usually serve tourists to Bunaken. Everyday Fadly is at the port of Manado Marina Beach, the official jetty to Bunaken.

For that date, our ship so there is a message. The number of people who make about 350 people. So all the ships will be used .. This information makes me think to look for another ship. However, before closing his mobile phone, he reminded that under current regulations, one ship is limited to only 15 people. Imagine how many boats were rented that day.

Information on the arrival of tourists in large numbers to Manado on that date made me interested to make a writing about 10 culinary party from Manado. I hope the tourists who come to Manado and surrounding areas do not need to be surprised to see the extreme culinary Manado. For the lovers of culinary tour of my message do not miss your stroll for typical culinary tour of Manado.

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1. Tinutuan

What is Tinutuan? This one culinary is another name of Manado porridge. The first impression to see tinutuan, surely you will comment, Kok klentrek-klentrek yes. (flabby liquid). It's like that. However, the question of taste is not asked. Manado pulp is processed with a little rice, and mixed with various vegetables, such as kale, spinach leaves, sambiki (yellow squash), sweet potatoes, corn, gedi, and eaten still hot with mixed rica roa (sambel made from Rowa fish) it seems sadap butul, this food. Well, if this Manado porridge plus noodles, then his name changed to midal. In addition to noodles, the more delicious this Manado porridge. Then, your breakfast will feel delicious and full.

2. Pangi

You must have heard of kluwak? Kluwak is a flavoring fruit that is used to make rawon the black sauce. Well, from the same tree, Manado people actually use the young leaves to be used as vegetable pangi. The manufacturing process is very unique. Leaves stoned thin like a tobacco leaf rough. But before, the stem of pangi leaves reduced its thickness. After being stoned, and put the spices and then into the reed. Seasoning consists of green onion, basil, nutmeg, ginger (goraka) and chili pepper. Sometimes boiled half-baked pangi first, But there is also not boiled, depending on their habits. More delicious mixed meat (fat) pork that serves to soften the leaves of pangi. The reed-filled reeds are then heated near the coals but not burned so that the reeds do not break. After approximately one hour evenly, the reed is ready to eat.

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3. SautVegetables from young banana stalks (the deepest stems after they are removed) include favorite Manado favorites. With sliced ??into small banana tree trunks were spiced just as exactly as pangi. Usually mixed with chicken or pork. Saut includes a feast, as it is always available when we come to the event. It tastes good and tasty, and a bit hard. The color is brown.

4. Sauteed Papaya Leaves

Average vegetables typical Manado culinary is organic. That is, the vegetables are indeed taken from forests or gardens that do not need to use chemical drugs. One example there are papaya leaves ini.Sayuran is processed similar to pangi. The difference is cooked in a frying pan or digaro. Generally, papaya leaves are mixed with meat in every processingnya.Supaya bitter flavor is usually mixed with the heart of banana. So, boiled it first and the water is removed and then put in a skillet and seasoned and a little coconut oil. Papaya leaf is favored because it helps to prevent any disease.

5. Spinach Stale

Unlike the papaya leaves of the reed, this kangkung vegetable is instead a complementary one that must exist if you stop by the Minahasa Food or floating diner. Processing as usual is pan-fried. Only difference in kangkungnya. In Manado and surrounding areas, water spinach is easily available in areas with a lot of water such as Lake Tondano, or on the slopes of Mount or Bukit that have a source of running water. Warnya green clean (not a bit blackish) and the average size is large. Uniquely, stem kangkung was still cooked. If chewed, in addition to taste delicious, his voice a little kriuk-kriuk.Do mixed with papaya flowers, good too kok.

6. Tinoransak

Early on, Tinoransak is a traditional food whose main ingredient is pork. Seasoning and how to cook it almost the same as pangi, which is included in the reed and then heated in the embers of fire. So the color of the dish is interesting and not dull usually mixed with a little blood before it is put in the reed. Now, tinoransak has become the type of cuisine that Indonesia so that the meat can be replaced meat goat, beef, chicken or other. The cooking method does not have to be included in the reed, but it can be on a skillet.

7. Kawok

Another name of kawok is the white tailed rats. The white tail is specifically distinguishable from home or street rats. Kawok is easy to get if a hunter comes home from the forest. They get these mice in big trees like the Enau tree (saguer tree). The community process the meat (without the tail), seasoned with the blend of onions, basil, lemongrass, chili, goraka, lemon leaf, turmeric, coconut head. The term head of coconut milk is the first coconut milk from the first squeeze of grated coconut fruit. The next squeeze is not used.

8. Paniki

How to cook Paniki is the same as cooking Kawok. Cook coconut milk with various kinds of spices mixed with ginger typical forest Manado, be an extreme culinary often hunted by tourists. Paniki is a big bat or a bat. Paniki large size much obtainable in Central Sulawesi.Finding this extreme culinary is so easy. Go to the restaurant that reads Minahasa Food. If you go to Tomohon please take a break in Tinoor, a winding climbing road and have a view of Manado city from above. Paniki's spicy taste makes you never stop eating before the dish is complete. Do not forget the wings were tasty sipped.

One panic tail that has not been processed the price start from Rp. 25.000 ribu, depending on the size of the small, Culinary is a bit expensive because if people do not know to clean it, the meat is rancid cooking. Not only that, to get a delicious taste, longer (half day) in the pot with medium heat, more tapping.

9. Tuturuga

If this one is very rare. Tuturaga is a name for labi-labi or turtle. Very rarely found in the market. Mostly there are restaurants along the beach. The culinary scarcity is also caused by the consciousness of the community in preserving the protected animals. When asked about taste, all Manado dishes taste high and delicious because of their spicy preparations. Culinary jewelry includes tuturaga as one type of cuisine, so the meat can be replaced beef, chicken or goat.

10. Woku Belanga

What is meant by the pot is a frying pan for cooking or frying. Woku is a special spice dish with lots of spices. After being gently ground, then applied to the fish before it is inserted in the pot. Condiments stir-fried in the new pot of fish last. Seeing this dish, you will be reminded of the seasoning pepes fish that yellow color. Like Pepes.

Is there any other Manado culinary besides the 10 culinary? There are and many, Ten culinary is a traditional culinary that is often served in parties, such as birthdays, marriages, entering a new home, or a memorial of the soul. Other complementary culinary cuisines include jaha rice, rice wrap, saguer, ragey, kolumbi, sweet corncake, sour sauce and more.

Spicy Manado cuisine makes the tongue continue to sway. Although spicy usually I am still looking for rica dabu-dabu and sambal pelebih. Culinary Manado can be in the form of food that can be brought home by tourists. Manado's unique souvenirs include Cakalang Fufu Fish (Roasted Fish), Rica Roa, Bakasang, Clampertart, Bagea, Candied Nutmeg, Walnuts, Goyang Beans, Taro Crepe, and others. To get the culinary you can buy at the souvenirs along Tikala street, in Wanea or in the supermarket.

Salam Culinary Kompasiana.

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