At a dinner held at the Jazz Gili Gili Trawangan, Lombok, on Monday (4/23/2012), the dishes typical of the Cape marlin fish skewers into the main menu to be missed.
Before serving, when the couple made satay Artiman and Santen Nur is still baked with coconut shell charcoal, yet nothing has been published fragrance appetite.
According Artiman, homemade marlin fish satay was pretty special. "Usually, from tuna, marlin fishing but we put a weight about 40 pounds per tail," said Artiman that fix the price of Rp 10,000 for five satay skewers.
To create a savory flavor and add taste, and Nur Santen Artiman simple seasoning mix is applied on top before baking satai. "First separate the meat from the bones, cut into small pieces continue. After that love flavor of the sifted coconut milk, galangal, ginger, and pecans," said Artiman.
"The secret to sweet, I love lemon lime leaves," he continued.
Before known in Lombok, broil the fish cages said to have originated from the village of Nur Kao birthplace Santen. "It's native village of my mother (Nur Santen). So the parents had to make this baseball every day, Eid day only served in the mosques. Over time, many are interested, so they brought out," the story of Artiman.
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