One of the restaurant which serves seafood in the city of Malang is the Park Indie Resto Araya. Located in the northern city of Malang, there are a variety of seafood-based menu that can be selected by foodies. Like squid, shrimp, catfish pomfret and so forth.
Ripening process was also varied. One way to cook the most favorite to present the processed seafood restaurant in Taman Indie is to be burned. Here, almost all seafood can be cooked by fire. Of course, with a variety of creative menus and seasoning to taste variants.
Manager Park Indie Resto, Nana Wintoro said, from some grilled seafood menu served in the Garden Indie Resto, there are two menu favorites, namely Shrimp Cumi Bakar Jimbaran and pincers. Both have a different taste because dikreasikan from different regions.
"For Shrimp Bakar Jimbaran is a creation of Bali's traditional recipes. While squid pinchers, creations of traditional Javanese cuisine. Characteristic for Balinese spices usually reddish in color. As for the flavor of Java, there is a touch of brownish color and taste legit.
Pleasure of eating the processed sea in the Garden Indie Resto will increasingly peaked when foodies choose a location on the river side. Mini rice fields complete with views of the river flow clear nan make anyone who was in this place more comfortable to enjoy a variety of processed seafood delights.
"Visitors are most like the river-side location. At that location, they are not only eager to enjoy the meal but also enjoy the beauty of the landscape"
Udang Bakar Jimbaran
By: Executive Chef Park Indie Resto, Heru Atmadji
Material:
Windu Shrimp Size 25 200 grams
Red onion 3 cloves
1 clove Garlic
Red Chilli 3 seeds
Plum Sauce 2 tbsp
1 tablespoon honey
Salt and Sugar to taste
Lime 1 pc
Directions:
1. Rinse shrimp and then split in half crosswise. To eliminate rancidity and keep the freshness, kecruti tiger prawns with lemon. Set aside.
2. Blend seasoning, the onion, garlic and red chili. Then add the salt and sugar. Saute ingredients until fragrant.
3. Once cooked and aromatic spices, combine plum sauce and honey added with salt and sugar. Stir until blended.
4. Prepare fire, good tiger shrimp in a grill. Brush both sides of shrimp with herbs spread as he burned. Back and forth until the reddish color of shrimp (cooked) and smelled delicious. After that lift.
5. Udang Bakar Jimbaran Serve with hot white rice, sambal kangkong Plecing eye and Bali.
Tips:
· Tiger shrimp with 25 point size is 1 kg contains 25 tails. Size is classified as medium and most fit to be cooked by burning.
· Plum sauce in this recipe can be found in supermarkets.
· Cooking shrimp with baked way need not be too long. In addition to mature quickly, if shrimp baked too long they will make the meat becomes hard.
Cumi pinchers
By: Executive Chef Park Indie Resto, Heru Atmadji
Material:
Squid Cuttlefish 250 grams
Laos 1 vertebra
Red onion 3 cloves
1 clove Garlic
2 stalks lemongrass
Citrus Leaves 2-3
Ginger 1 vertebra
Red Sugar 35 grams
50 ml Sweet Soy Sauce
2 tablespoons butter
Salt and Sugar to taste
Directions:
1. Rinse squid, cuttlefish and remove the black skin color. Set aside.
2. Blend seasoning consisting of laos, onion and garlic. Saute seasoning with a little oil after refined. Add lime leaves, lemongrass and ginger are already digeprak. Stir fry until fragrant.
3. Enter the squid into the spice-scented aroma release, followed by brown sugar and add a little water until sunset squid and add the sugar and salt to taste. Cook until cooked and tender squid.
4. Remove squid and using a bamboo stick that has been sliced crosswise so as to form a clothespin. In order to clamp does not open, lockable with red chili cut with a width of 2 cm. Set aside.
5. Prepare coals for grilling. While preparing coals, mix soy sauce and butter and stir well. Soy sauce is used to spread when baked squid.
6. Grilled squid in the embers of the fire as he smeared ketchup sauce and inverted. Because previous squid is cooked, the roasting process does not take too long.
7. Serve squid pincers with distinctive eye Balinese sambal and warm white rice.
Tips:
• Use the squids cuttlefish because the meat more tender. Do not use squid bekutak because although large, but the meat is tough.
· At the time of cleaning squid ink, squid heads should not be discarded. Fixed include in the body by way of slipping inside.
Ripening process was also varied. One way to cook the most favorite to present the processed seafood restaurant in Taman Indie is to be burned. Here, almost all seafood can be cooked by fire. Of course, with a variety of creative menus and seasoning to taste variants.
Manager Park Indie Resto, Nana Wintoro said, from some grilled seafood menu served in the Garden Indie Resto, there are two menu favorites, namely Shrimp Cumi Bakar Jimbaran and pincers. Both have a different taste because dikreasikan from different regions.
"For Shrimp Bakar Jimbaran is a creation of Bali's traditional recipes. While squid pinchers, creations of traditional Javanese cuisine. Characteristic for Balinese spices usually reddish in color. As for the flavor of Java, there is a touch of brownish color and taste legit.
Pleasure of eating the processed sea in the Garden Indie Resto will increasingly peaked when foodies choose a location on the river side. Mini rice fields complete with views of the river flow clear nan make anyone who was in this place more comfortable to enjoy a variety of processed seafood delights.
"Visitors are most like the river-side location. At that location, they are not only eager to enjoy the meal but also enjoy the beauty of the landscape"
Udang Bakar Jimbaran
By: Executive Chef Park Indie Resto, Heru Atmadji
Material:
Windu Shrimp Size 25 200 grams
Red onion 3 cloves
1 clove Garlic
Red Chilli 3 seeds
Plum Sauce 2 tbsp
1 tablespoon honey
Salt and Sugar to taste
Lime 1 pc
Directions:
1. Rinse shrimp and then split in half crosswise. To eliminate rancidity and keep the freshness, kecruti tiger prawns with lemon. Set aside.
2. Blend seasoning, the onion, garlic and red chili. Then add the salt and sugar. Saute ingredients until fragrant.
3. Once cooked and aromatic spices, combine plum sauce and honey added with salt and sugar. Stir until blended.
4. Prepare fire, good tiger shrimp in a grill. Brush both sides of shrimp with herbs spread as he burned. Back and forth until the reddish color of shrimp (cooked) and smelled delicious. After that lift.
5. Udang Bakar Jimbaran Serve with hot white rice, sambal kangkong Plecing eye and Bali.
Tips:
· Tiger shrimp with 25 point size is 1 kg contains 25 tails. Size is classified as medium and most fit to be cooked by burning.
· Plum sauce in this recipe can be found in supermarkets.
· Cooking shrimp with baked way need not be too long. In addition to mature quickly, if shrimp baked too long they will make the meat becomes hard.
Cumi pinchers
By: Executive Chef Park Indie Resto, Heru Atmadji
Material:
Squid Cuttlefish 250 grams
Laos 1 vertebra
Red onion 3 cloves
1 clove Garlic
2 stalks lemongrass
Citrus Leaves 2-3
Ginger 1 vertebra
Red Sugar 35 grams
50 ml Sweet Soy Sauce
2 tablespoons butter
Salt and Sugar to taste
Directions:
1. Rinse squid, cuttlefish and remove the black skin color. Set aside.
2. Blend seasoning consisting of laos, onion and garlic. Saute seasoning with a little oil after refined. Add lime leaves, lemongrass and ginger are already digeprak. Stir fry until fragrant.
3. Enter the squid into the spice-scented aroma release, followed by brown sugar and add a little water until sunset squid and add the sugar and salt to taste. Cook until cooked and tender squid.
4. Remove squid and using a bamboo stick that has been sliced crosswise so as to form a clothespin. In order to clamp does not open, lockable with red chili cut with a width of 2 cm. Set aside.
5. Prepare coals for grilling. While preparing coals, mix soy sauce and butter and stir well. Soy sauce is used to spread when baked squid.
6. Grilled squid in the embers of the fire as he smeared ketchup sauce and inverted. Because previous squid is cooked, the roasting process does not take too long.
7. Serve squid pincers with distinctive eye Balinese sambal and warm white rice.
Tips:
• Use the squids cuttlefish because the meat more tender. Do not use squid bekutak because although large, but the meat is tough.
· At the time of cleaning squid ink, squid heads should not be discarded. Fixed include in the body by way of slipping inside.
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