A unique dish that has an interesting story from how it is made.
Different regions, different types of food are made. Ingredients produced by agriculture in each region. Also, related to culture that influences how food is served.
Especially in Indonesia. In my country, there are many tribes and cultures. That makes the food in my area very diverse! Especially traditional foods.
This afternoon I enjoyed a dish with a unique name. Here, we call food Submarine. Look at that! In my opinion, it does look like a submarine, although it is not very long anyway.
This food we called Pempek in my area and that is made from fish flour. There are many types of this unique menu. With various shapes, also fillings. One of the popular types of pempek is the type I ordered.
This type of submarine has an egg filling in it. Why is it called a submarine? Even though the shape is not very similar. Actually, I think there is a reasonable reason.
The cooking process of this food is what finally makes this food called a submarine. In making it, eggs are put into the dough as a filling. After being successfully formed, the dough containing the eggs is then cooked in boiling water.
At the beginning of the cooking process, the dough containing the eggs will sink in boiling water. Just like a submarine! Then, the dough containing the eggs is considered cooked and ready to be lifted when the dough has floated on the surface of the water. For me, this cooking process does look interesting. Just like the familiar cooking process that I use in my kitchen to make several traditional dishes.
Next, after being boiled, the dough containing the eggs will be fried to create a distinctive taste before being served with a distinctive sauce as well.
For the sauce here, they use a sauce that has a fresh sensation. I like this fresh taste. A combination of sour and fresh tamarind and sweet from brown sugar. Also given pieces of pickled cucumber to add to the fresh taste.
Anyway, I also enjoyed avocado juice at the same place. Don't be surprised. In Indonesia, we are used to enjoying avocados in a sweet way, juiced with the addition of sweetened condensed milk.
Maybe it's also because in our area it is influenced by the type of avocado itself. I have a hard time finding the type of avocado that is suitable for savory meals. So, most people in my area only consume avocados for juice.
Of course, in various countries each has its own characteristics adjusted to the abundance of ingredients. All complement each other, worth tasting.
How, do you want to try this submarine-like dish? The taste is very unique but suitable for those of you who like savory flavors.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
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