Pelasan Ikan Tongkol / Steamed Spicy Cob Fish wrapped in banana-leaves

Pelasan, also known as pepes in Bahasa Indonesia. Yup, it because those foods are wrapped with banana-leaf. The first time I knew and taste Pelasan Ikan Tongkol was from my mother-in-law, it's all because she is from Pasuruan, East Java.

After almost 8 years of marriage, I've been in Pasuruan once some years ago. The weather is so hot, but I love the food. Sadly, I didn't have much time to explore every single place in Pasuruan. But I had an opportunity to taste the famous dish "Kupang", I was curious with that food.

View days ago, my mother-in-law had sent me 5 pieces pelasan ikan tongkol. My assumpsion was my son doesn't like it because its spicy flavor. So when my son wanted the last piece of pelasan, he ate and he liked it. Bam.....he wanted more. I didn't know how to make pelasan tongkol before, and now it's the time. I want to try to make this dish on my own. As I mentioned before, I'm not really a good chef but I bet my son can count me on this thing.

Ingredients :

- cob fish / ikan tongkol cuwe
- chilies
- garlic
- salt
- sugar
- tamarind, soaked in warm water
- banana-leaves for wrapping

How to :
1. Cut cob fish/ ikan tongkol in 7 cm long, set aside.
2. Soak tamarind in warm water.
3. Blend chilies and garlic, add sugar and salt. Then add tamarind into the chili sauce.
4. Arrange the cob fish on the banana-leaves, add with chili sauce. Wrap them up and tie them with a string or pin with wood tooth picks

5. Heat the steamer and steamed all pepes for about 25 minutes. Cool them down.

My son really enjoy this dish especially with warm rice.

Setup Jambu Biji

Living in Indonesia, I never lack of fresh fruits. Mango, jackfruit, orange, apple, guava, tamarillo, strawberry, papaya, water melon and many more. So, in this post I'll write about my mom's original recipe "Setup Jambu Biji ".

I usually eat this every Ramadhan for break fasting. Setup Jambu Biji with ice, cold, sweet, fresh and has lots of vitamin. Mmmmmm......I love this dessert and you also may try this at home. On my way back home, I bought some guava at Pasar Kebayoran and I didn't know what I want to make with it. Then when I saw herbs and spices seller, I saw cinnamon in a plastic bag. Cinnamon is one of the ingredient of Setup Jambu Biji.

So, here it is the recipe

Ingredients :
- sugar
- water
- cinnamon
- guava

How to :

1. Wash guava with clean water (of course), and then cut it out (the size is up to you !)

2. Boil water, sugar and cinnamon in a pan. If you like it sweet just add more sugar. You better taste it first before you put the guava into the pan.

3. After the water has boiled, then put the guava cutlets into the pan. Let them boiled for about 5 minutes then cool them down.

4. Better served cold.

Enjoy....

DMBLGIT goes 5

DMBLGIT (Does My Blog Look Good In This) is a monthly food photography event wherein people submit their best food photos and a team of judges picks out the best of them on the basis of edibility, originality and aesthetics. This year would be the 5th anniversary of DMBLGIT.

My first entry for DMBLGIT was in January 2010, then I am a new comer in this event. So much I can learn in this event, especially in food photography. For you can see, DMBLGIT was created by Andrew of Spittoon and also Nidhi is the host of DMBLGIT June Edition.

I really hope that everyone who read this could also help spread the words for the event and its 5th anniversary by simply mentioning about it in your next post. Help us and also help this photography event, so it can continue for the next months and years.

Personally, I don't want this event will be the last or an end of DMBLGIT. So come on, send your best photo that has appeared on your blog during May 2010 to the host (Nidhi).