| Pressure cooking was first introduced by French | | | | * 4 cm ginger |
| Physicist, Denis Papin. He invented Steam Digester to | | | | * 4 cm turmeric |
| reduce the time needed to cook foods. Basically what | | | | * 1 teaspoon salt |
| the steamer do is tighten the air pressure inside it to | | | | * 150 g big red chili peppers, boiled |
| increase the boiling point of water, therefore the food | | | | * 10 small green chili peppers, boiled |
| would be cooked faster. | | | | * 8 cloves red onion, boiled |
| Bandeng Presto uses high pressure cooking technique | | | | * 4 cloves garlic, boiled |
| that probably was introduced during Dutch colonization | | | | * 1 teaspoon sugar |
| in Semarang, Central Java. Bandeng or Milk Fish | | | | * 1 teaspoon salt |
| contains many bones that makes it harder to eat | | | | * 1 teaspoon terasi (shrimp paste), fried |
| when cooked with regular pressure. Bandeng Presto is | | | | Other Ingredients: |
| Smoked Milk Fish which cooked with High Pressure | | | | * Banana leaves for wrapping as needed |
| Cooker. | | | | * Egg's white or flavoured flour as needed |
| Bandeng is a large toothless silver fish that lives in | | | | Method: |
| warm parts of the Pacific and Indian oceans and | | | | 1. Slice the stomach part of the fishes. Clean them up |
| related to the herring and the salmon, is commonly | | | | using water and let them dry. |
| used in Indonesian cuisine. Presto came from Italian | | | | 2. Smear the fishes with tapai yeast, salt, and tamarind |
| language "quickly", but in this case, it refer to the | | | | water. Leave them for about 1 hour. |
| pressure cooker brand "presto" - the first pressure | | | | 3. Smear the fishes with grounded spices evenly. |
| cooker penetrated the market in Indonesia. | | | | 4. Put bay leaves and slices of galangal on top of the |
| It is readily prepared by deep frying or bake it in the | | | | fishes. |
| oven and serve hot/warm. There is no additional | | | | 5. Wrap with banana leaves so that the fishes are |
| ingredients needed. A vacuum packed smoked milk | | | | easy to lift from the pressure cooker. |
| fish is the most commonly used method for preserving | | | | 6. Pour 1 litre water into the pressure cooker. Put a |
| Bandeng Presto and widely sold in Semarang Stores. It | | | | sieve on top of the cooker |
| can be kept for 6 months - 1 year in the cool place | | | | 7. Arrange the wrapped fishes ontop of the sieve. |
| without reducing the freshness and nutrition. | | | | 8. Cook until the cooker hissed, 30-50 minutes |
| Ingredients: | | | | depending on the type of pressure cooker you use. |
| * 1 kg (or 3) fresh milkfishes, remove gills and stomach | | | | 9. Let the cooker cool with open lid. |
| part | | | | 10. Pour water again and cook until the water is no |
| * 1 tablespoon tapai yeast (fermented black rice) , | | | | more. |
| grounded | | | | 11. Take out the fishes and let them dry. |
| * 2 tablespoon salt | | | | Method for chili sauce |
| * 3 tablespoon tamarind water | | | | 1. Heat vegetable oil. |
| * 10 bay leaves | | | | 2. Sautee grounded spices until the sauce smells good. |
| * 10 cm galangal (see: opor ayam), sliced and pounded | | | | 3. Put into plate and let it cool. |
| * 2 1/2 litre water | | | | Serving: |
| Grounded spices: | | | | 1. Smear the fishes with egg's white or flavoured flour. |
| * 14 cloves red onion | | | | 2. Fry until brown. |
| * 7 cloves garlic | | | | 3. Serve with chili sauce. |