Indeed it felt incomplete if a visit to a tourist
area, but did not try its culinary. Especially if visiting various areas in
Indonesia, you will find a variety of mouth-watering culinary. Not only is rich
in seasoning, but also the manufacturing process.
One of them is that you can get culinary in Lake
Toba, North Sumatra. You can find a culinary specialties in the eat is raw, but
not smells fishy. If you enjoy Ceviche Peru – Peru specialties in which the
process of cooking does not use fire, but snapper raw or marinated scallop
lemon juice lemun so ripe, in-field You can feel Naniura.
The difference is, if Ceviche is served with sliced
red bottom placers, Naniura smothered with subtle seasoning that is yellow.
Naniura is one of the Batak of North Tapanuli specialties that can be found in
the Lake Toba, Medan and Dykes Siantar.
In the past, Naniura only served to Kings of Batak.
However, it now can be enjoyed by many, could even be found in a particular
restaurant there. "We need to order it In Balige due preparation and the
manufacturing process requires time, it should also be of fresh fish,"
says Vita-Chairman of the team Or the acceleration of the Culinary and Shopping
Kemenpar in Jakarta.
The culinary delights of the Naniura has an
interesting manufacturing process. Raw or goldfish called Dekke, cleaned of
spines and slime. Later, ripening by way of soaking with water Jungga acid or
Kaffir lime. Through this process, the quality of the protein in the CARP
becomes more intact because it is not exposed to the flames at all. Not boiled,
not fried, not burned, not smoked, and not exposed to the heat of the fire at
all.
If you want to make Naniura, the fish used should
preferably be smaller in order to be matangnya evenly and still alive in order
to keep it fresh. It takes 2 to 3 hours to cook a Naniura also be mandatory
food at events indigenous Batak. Naniura ready when consumed in fish flesh
already rubbery and easily ripped.
Then, seasoning siramnya consists of a combined 10
kinds of herbs including andaliman and etlingera elatior which have strong
flavors of savory, fragrant, and distinctive. This seasoning blend will make
Your appetite tempted to immediately taste. Chewy texture of meat fish that's
been percolating acid jungga presents its own sensation.
In contrast to other Batak specialties ärsenik,
Dekke in Naniura has a chewy texture but easily chewed. Interestingly, the fish
used should also be fresh water fish, fitting
with the fresh water of Lake Toba.
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