Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.(Wikipedia)
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Jika steemians berkunjung ke Kota Ambon, jangan lupa mencicipi kuliner yang satu ini. Ikan asar dapat ditemukan dengan mudah di desa Galala, dan dapat dijadikan sebagai oleh-oleh karena dapat bertahan selama 5 hari bahkan bisa sampai 1 minggu jika dimasukan kedalam lemari pendingin.
Colo-colo is a type of hot and spicy condiment commonly found in Maluku cuisine of Maluku archipelago, Indonesia. It is believed to be originated from Ambon city. Colo-colo is similar to Manado's dabu-dabu, as they both use a lot of chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice or locally known as lemon cui or jeruk kesturi. (sometimes replaced by kaffir lime or lemon juice). The main difference is that colo-colo recipe often includes additional ingredients, such as chopped lemon basil, kenari nut, and tahi minyak or ampas minyak (black-colored cooking coconut oil residue), or caramelized rarobang (watery residue of coconut oil-making process).[1] As the result, colo-colo is darker and more oily than dabu-dabu.(Wikipedia)
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