Holiday Ayo - If from East Java we know Pecel Lele, from Yogyakarta we know Mangut Lele, then this time, there is a delicacy of processed catfish typical of Betawi, what is it?

Betawi specialties are foods that come from the Jakarta area. The food in this area is influenced by other cultures such as Chinese, European, and even Arabic. The typical food of Jakarta is proof of the slick cultural acculturation between the indigenous cultures of Indonesia and abroad. However, Betawi food still features the special spices that characterize Indonesian food.

source: cookandrecipe

Well, as for the culinary, the main ingredient of catfish from Betawi is called Pecak Lele. Pecak is processed freshwater fish with a sour, savory taste, with a combination of many spices.

In addition to catfish, freshwater fish used are usually carp. In Javanese terms, pecak is pecel or pecek, namely the process of breaking (pressing with a pestle or penyet). Pecak Lele has several different versions, some are cooked with coconut milk or without coconut milk, some use mashed peanuts (and or cashews) or without peanuts. Some people say Pecak Lele is the same as Pecel Lele, even though they both use catfish as the main ingredient, it turns out that these two cuisines have differences.

source: grid.id

Pecak Lele from Betawi is usually processed by burning / frying. Then, the cooked fish is doused with coconut milk sauce consisting of chili and candlenut spices. Basil leaves are often added as a complementary ingredient in serving Pecak. Not only that, some people sometimes add ground peanuts and cashews. In addition to adding a crunchy texture to Pecak, peanuts will also add a savory taste.

While Pecel Lele is made from fried catfish, then served with additional chili paste and fresh vegetables. Sometimes, Pecel Lele is also called Lele Penyet, because after the catfish is cooked it is then doused with chili sauce, then squeezed or squeezed.

The making of Pecak Lele begins with catfish that is cleaned until it is completely clean. Remove the entrails and gills, and give a few cuts on both sides of the body. Coat with tamarind and salt to taste. Leave it for 10 minutes until the spices are quite absorbed.

After that, roast the catfish over low heat until cooked on both sides. Set aside. Meanwhile, grind the ground spices, then mix with the coconut milk. Prepare a frying pan, put the ground spices and coconut milk into it. Cook the ground spices and coconut milk until it boils, add the basil leaves. Serve the grilled catfish with a splash of pecak sauce. Serve while warm.

Intrigued by the deliciousness? If you don't have time to visit Jakarta to taste this one culinary, you can try it yourself at home and feel the sensation of the spices used to cook this Pecak Lele.