DELICIOUS IRIAN JAYA CULINARY

Treat yourself or your family with a variety of interesting and delicious dishes. Various traditional dishes we should try Irian Jaya traditional food has the hallmark of the staple food is corn, or another menu of red clam known as Biadara Rica or fresh raw fish delights. Here we will try some culinary dishes Irian Jaya: Biadara Rica, Yellow Fish, Asar Fish Lemon Dabu-dabu, Ganemo Santan, Sinole, Kasbi Boiled and Coconut, Sago Iris Colo Coconut Water, Saguer, Ikan Mentah.

DELICIOUS IRIAN JAYA CULINARY

Treat yourself or your family with a variety of interesting and delicious dishes. Various traditional dishes we should try Irian Jaya traditional food has the hallmark of the staple food is corn, or another menu of red clam known as Biadara Rica or fresh raw fish delights. Here we will try some culinary dishes Irian Jaya :

CULINARY CUISINE RECIPES IRIAN JAYA :

• BIADARA RICA
• YELLOW FISH
• ASAR FISH AND LEMON DABU-DABU
• GANEMO SANTAN
• SINOLE
• KASBI BOILED AND COCONUT
• SAGO IRIS COLO COCONUT WATER
• SAGUER
• RAW FISH

BIADARA RICA
(Shellfish red)

Material :

1. Biadara (shells)
2. 5 red chilies
3. 3 shallots
4. 1 stem ginger finger
5. 2 tablespoons of cooking oil
6. salt to taste
7. 1 tomato

How to make :

• Chilli, ginger and garlic until finely then sauteed with oil
• 3 minutes later after seasoning sauteed fragrant then enter biadara
• Stir until evenly with seasoning Biadara sauteed until evenly and give salt to taste.
• Serve while warm.

YELLOW FISH

Material :

1. 1 kg red snapper
2. 1 stem turmeric
3. 1 stem galangal
4. 1 stalk lemongrass
5. 1 orange juice (squeeze the water)
6. 1 tomato
7. 3 shallots
8. 5 red chilies
9. 1 stem ginger
10. Basil leave
11. 2 tablespoons of cooking oil
12. salt to taste.

How to make :

• Peeled red onion, chilli, lemongrass, ginger and galangal in mash until smooth.
• Heat oil and saute the ingredients that have been smoothed.
• After seasoning the pan should be, about 5 minutes then enter the fish and stir until evenly, then enter about 6 cups of warm water, lime juice and salt to taste.
• Prior to his appointment enter basil leaves and tomato stir briefly and serve.

ASAR FISH AND LEMON DABU-DABU
(Ikan Pepes and orange sauce)

Material :

1. 1 fish tuna
2. 3 tablespoons salt
3. banana leaves to taste
4. 3 chilies
5. 1 tomato
6. 3 shallots
7. 1 lemon
8. 
   

How to make :

• The fish is cleaned and spread with salt
• Wrap the fish that had been smeared with salt and then baked in a banana leaf
• Chilli, tomato and sliced ​​red onion and season with lime juice
• Once the fish is cooked serve accompanied by spicy orange flavoring.

GANEMO SANTAN
(Vegetable Melinjo)

Material :

1. Vegetable melinjo
2. 3 shallots
3. 2 chilies
4. 1 coconuts taken santannya
5. Vegetable lilies (trubuk)

How to make :

• Pepper and onion finely ground and cooked with coconut milk until boiling
• After boiling enter melinjo vegetables with vegetable wax (trubuk) then stirred. Add salt to taste, let it boil and serve.

SINOLE

Material :

1. 1/4 kg of raw sago
2. 1/2 coconuts
3. 2 tablespoons sugar
4. salt to taste.

How to make :

• Sago raw dried and then sieved
• Coconut grated and then fried in a skillet rather hot (without oil)
• Then enter sago, sugar and salt
• Stir all until well blended after being cooked, Sinole ready to serve.

KASBI BOILED AND COCONUT
(Cassava and coconut)

Material :

1. 1 kg of cassava
2. 1 coconuts mengkal (medium)
3. 2 tablespoons salt

How to make :

• Kasbi (cassava) is boiled, then season with salt
• Once cooked appointed
• Coconut shredded or sliced.
• Serve boiled cassava and a companion that had grated coconut.

SAGO IRIS COLO COCONUT WATER

Material :

1. 1/4 kg of raw sago
2. coconut water (Coconuts were still in the shell)

How to make :

• Sago sieved and then dried.
• Sago printed in the mold before being burned
• After cooking sago elongated be sliced
• Sago in the dye serve with coconut water

SAGUER

Material :
Namely coconut flower ovaries are still small (Virgin coconut) are still dipohon.

 How to make :

• Will young fruit (sliced ​​coconut mayang ends) and enter it into the mouth of the bottle and tied.
• Once the bottle is left tied to Virgin coconut water dripping into the bottle, let the newly appointed until a week.

IKAN MENTAH

Material :

1. Fresh fish (Salmon)
2. 1/2 ounce of onion
3. 3 tablespoons vinegar
4. 6 pieces of red cayenne pepper
5. salt to taste
6. basil leaves to taste
7. 2 lemon or lime.

How to make :

• The fish is cleaned and   throw away boned
• Fish small cut or sliced ​​and mixed with vinegar, citrus, salt, sliced ​​red chili, basil and sliced.
• Toss well and let stand for a few minutes, then serve.

Thus little culinary recipes of traditional Indonesian cuisine originating from Irian Jaya.
Enjoy!