In the past, the city of Tangerang
called the Citadel, referring to the presence of a large fortress built on the
banks of the River Cisadane Netherlands. Fort that serves as an observation
post to secure Batavia and observation of the army of the Sultan of Banten
attack.
China's Castle is also a term that refers to the descendants of Chinese residents of the Fort and surrounding areas. In fact, according to Tina Layang Parahyang history book, the Chinese presence in the area had been there since the beginning of the 15th century. The nomads were settled in Hokkien Cisadane River estuary, an area which is still known as the Dragon Bay.
The presence of Chinese descent who had more than six centuries there has also left itself a real culinary trail. One of the Peranakan Chinese cuisine that still exist in Tangerang is ceng Cuan fish. The Chinese in Tangerang was no one knows what this Cuan bell. However, they generally believe that the fish is cooked molasses Cuan everyday dish - not the kind of dish that only appear at the celebrations or parties.
The Chinese usually cook fish samge clutches of Cuan (alu-alu fish = fish nuts = barracuda). On feast days, they use the fish in the Betawi culture has always regarded as a luxury fish. But, generally, mackerel fish is also often used to cook the syrup Cuan.
The main seasoning fish ceng Cuan is tauco and soy sauce. Please remember, Tangerang had always been known as a producer of soy sauce and the famous tauco. Until now, the term Fortress Ketchup is still used to refer to soy sauce made in Tangerang. Some of the old brand still exists today, and still is with the technique and process of making way first.
Fried fish first, and then cooked in soy sauce and sweet tauco. Notes of pepper, ginger, shallots, and garlic together to create flavors that look really tasty and fresh. Normally, when I served the fish with white rice syrup Cuan, I'm not willing distinctive flavor is "plagued" with other cuisines. That is, the fish is eaten as a side dish of molasses Cuan single. Mak nyuss!
Among ethnic Chinese in Tangerang, fish ceng Cuan is still well known and liked. Understandably, other than making it pretty easy, this dish is suitable in the tongue, and preferably all ages.
A food stall in the Old Market Tangerang is one of my favorite places to find this Peranakan cuisine.
China's Castle is also a term that refers to the descendants of Chinese residents of the Fort and surrounding areas. In fact, according to Tina Layang Parahyang history book, the Chinese presence in the area had been there since the beginning of the 15th century. The nomads were settled in Hokkien Cisadane River estuary, an area which is still known as the Dragon Bay.
The presence of Chinese descent who had more than six centuries there has also left itself a real culinary trail. One of the Peranakan Chinese cuisine that still exist in Tangerang is ceng Cuan fish. The Chinese in Tangerang was no one knows what this Cuan bell. However, they generally believe that the fish is cooked molasses Cuan everyday dish - not the kind of dish that only appear at the celebrations or parties.
The Chinese usually cook fish samge clutches of Cuan (alu-alu fish = fish nuts = barracuda). On feast days, they use the fish in the Betawi culture has always regarded as a luxury fish. But, generally, mackerel fish is also often used to cook the syrup Cuan.
The main seasoning fish ceng Cuan is tauco and soy sauce. Please remember, Tangerang had always been known as a producer of soy sauce and the famous tauco. Until now, the term Fortress Ketchup is still used to refer to soy sauce made in Tangerang. Some of the old brand still exists today, and still is with the technique and process of making way first.
Fried fish first, and then cooked in soy sauce and sweet tauco. Notes of pepper, ginger, shallots, and garlic together to create flavors that look really tasty and fresh. Normally, when I served the fish with white rice syrup Cuan, I'm not willing distinctive flavor is "plagued" with other cuisines. That is, the fish is eaten as a side dish of molasses Cuan single. Mak nyuss!
Among ethnic Chinese in Tangerang, fish ceng Cuan is still well known and liked. Understandably, other than making it pretty easy, this dish is suitable in the tongue, and preferably all ages.
A food stall in the Old Market Tangerang is one of my favorite places to find this Peranakan cuisine.
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