Ikan Dorang Bakar

07 Juli 2018 Lagi diet gak boleh makan nasi, goreng2an, tepung2an..sungguh bewraattt 😂😂 buka2 fat secret trs cek2 deh makanan apa yg kalorinya sedikit 😀

60 Grams Spices, Ginger, Ground

Indonesian and Malay grilled fish

Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.

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Resep Ikan Bakar Kecap

Ikan bakar dengan bumbu sederhana yang gurih dan lezat ini, menjadi favorit para penikmat hidangan laut saat berkunjung ke restoran seafood.

Lumuri ikan dengan jeruk nipis dan garam. Diamkan selama 5 menit.

Lumuri ikan dengan bumbu hingga rata.

Bakar ikan di atas grill pan atau bara api hingga matang sambil diolesi sisa bumbu sesekali. Angkat. Sajikan segera dengan pelengkap.

Ganti air jeruk nipis dengan air lemon cui atau air jeruk purut untuk memberi aroma yang berbeda.

Seberapa endeus resep ini

What is ikan bakar colo colo ?

Ikan bakar colo-colo is a traditional Indonesian grilled fish served with a special spicy sauce known as colo-colo. This dish is originated from Maluku. The fish, typically marinated with spices, is grilled until it is charred and smoky. The colo-colo sauce, which accompanies the grilled fish, is made from a blend of chopped tomatoes, shallots, chili peppers, lime juice, and more often than not, sweet soy sauce.

Prep Time 44 minutes mins

Cook Time 15 minutes mins

Total Time 59 minutes mins

Please rate the recipe if you have tried it!

If you bought your fish frozen, let them thaw overnight in the fridge. Clean and gut the fish. Pat them dry.

Combine all the ingredients for marinade. Rub the marinade inside the cavity of the fish. It gives more flavor. If you rub it on the outside of the fish, the spices and herbs will get burnt when you grill them

Let it marinate for 15-30 minutes while you prepare the sambal colo colo

Cut the tomatoes in half and remove the seeds. The seeds will make the sambal watery. Diced the tomatoes, red onion, and also the chili peppers and basil leaves

Alternatively, you can use a food processor to chop them if you have one

Put them in a heat-proof bowl. Add the seasonings and toss to combine. Heat up the oil in a pan until really hot. When you start seeing smoke coming out, remove from the heat immediately

Very carefully, pour the hot oil over the tomato mixture. The oil sizzles vigorously. So be careful about this. The hot oil scalds the tomato mixture and give it a nice aroma.

Drizzle in some kecap manis in to the sambal if you like. You can also serve the kecap manis on the side when you serve it with the fish

Ikan bakar is traditionally grilled over charcoal in Indonesia, but Alas, I don't have access to this. So, a large non-stick pan and a stove will have to do, but it still give good result

Preheat your non-stick pan over medium heat. Drizzle the pan with a bit of oil. When the pan is hot enough, pat the fish dry again, sprinkle some flaky sea salt over the side you are going to grill. Place the fish, salt-side down on the pan. Grill in batches. Cover with a lid. The steam created helps to cook the fish a bit faster and more evenly.

If you have banana leaves, cover the fish with banana leaves. This imparts some great aroma to the fish during grilling. If you don't have one, just use a lid to cover. Let them grill for about 4-6 minutes on one side, depending on the size of the fish

Uncover the lid and flip the fish over and sprinkle with a bit of flaky sea salt and cover back to let them cook. To check whether the fish is cooked, you can easily flake the flesh with a fork. If it doesn't flake, cook a bit longer

* Percent Daily Values are based on a 2000 calorie diet.

Origin and popularity

Grilling is one of the oldest and earliest cooking methods to prepare fish. Freshwater fish and seafood are among the main source of protein intake for the inhabitants of islands. Naturally, this method is immensely popular and quite widespread in the maritime realm of the Indonesian archipelago. Thus the grilled-barbecued fish is regarded as a classic dish of Indonesian cuisine.[2][3]

As an archipelagic nation, ikan bakar is very popular in Indonesia and is commonly found in many places, from an Acehnese beach to a restaurant perched over Kupang's harbour in East Nusa Tenggara, to the center of Jakarta's business district.[2] Various specific versions exist, including Sundanese ikan bakar Cianjur,[4] which is usually grilled freshwater fish, such as carp and gourami, and Balinese ikan bakar Jimbaran, freshly grilled seafood fish in warung clustered near Jimbaran beach and fish market in Bali.[5] Barbecued seafood, however, is especially popular in Sulawesi and Maluku, where most of the people work as fishermen, and both areas have vast seas which bring them different kinds of seafood.[6] Usually, the fish is marinated with a mixture of spice pastes, sometimes with belacan or kecap manis (sweet soy sauce), and then grilled, sometimes protected with a sheet of banana leaf placed between the seafood and grill to avoid the fish being stuck to the grill and broken to pieces.[6]

Marination and spices

The fish is usually marinated with a mixture of sweet soy sauce and coconut oil or margarine, applied with a brush during grilling. The spice mixture may vary among regions and places, but usually it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt.[7] In Java and most of Indonesia, ikan bakar usually tastes rather sweet because the generous amount of sweet soy sauce either as marination or dipping sauce.[8] It is commonly consumed with steamed rice and the sweet sticky soy sauce poured over finely chopped green chilies and shallots.[2] The ikan bakar of Minangkabau (Padang), most of Sumatra and also Malay Peninsula are usually spicier and yellow-reddish in colour because of the generous amount of chili pepper, turmeric and other spices, and the absence of sweet soy sauce.[9]

Ikan bakar is usually served with sambal belacan (chili with shrimp paste) or sambal kecap (sliced chilli peppers and shallot in sweet soy sauce) as dipping sauce or condiment and slices of lemon as garnish. The East Indonesian Manado and Maluku ikan bakar usually uses rica-rica,[10] dabu-dabu[11] or colo-colo condiment.[12]

There are many variants of ikan bakar, differ from the recipes of marinate spices, dipping sauces or sambals, to the species of fishes being grilled. Almost all kinds of edible fish and seafood can be made into ikan bakar, the most popular are freshwater gourami, patin and ikan mas, to seafood tongkol or cakalang, bawal, tenggiri, kuwe, baronang, kerapu, kakap merah (red snapper), and pari (stingray).[13] Some of the popular forms of seafood besides fish include sotong (squid), and udang (shrimp).

Enjoying ikan bakar on a beach is a popular culinary itinerary during a visit to popular Indonesian tourism destinations; such as Jimbaran beach in Bali,[14] Losari beach in Makassar, and Muara Karang harbor in Jakarta.

In Indonesia, ikan bakar might be consumed any day throughout the year. However, in recent years, barbecuing fish and grilling corn cobs has grown to become a tradition on celebrating New Year's Eve.[15][16] Ikan bakar and jagung bakar has become a New Year's barbecue party essentials among Indonesians.[17]

Wikimedia Commons has media related to

Welcome to Ikan Bakar Cianjur. Here at IBC we believe that we're more than a restaurant, we're preservers of Indonesia' Culinary Heritage.

Concoction of longan, young coconut, pineapple, avocado and raisins, topped with shaved ice, syrup & crispy astor cookie

Ikan Bakar is a popular dish in Malaysia and Indonesia, literally translated as “burned fish”, where fish or any other forms of seafood is charcoal grilled then topped with sambal and served over banana leaf.

Open food courts in Malaysia is a way of life, when we used to live there, there is no week that passed that we never dined in to one. It’s a great way to eat specially during dinners where everyone is tired and all you want to do at home is chill and relax, it is inexpensive as well and there are tons of selections. One of the ones we usually go to is Ming Tien Food Court near SS2, Asia Cafe in Subang Jaya and Jalan Alor Night Food Court in Bukit Bintang and once you are near the premises on any of these places the first smell that will welcome you is the aroma of this Ikan Bakar, that pungent sambal belachan and grilling seafood like Ikan Pari is really unforgettable.

During my first months there I totally avoid it, because the smoke alone makes you teary because of that cooking chilli essence infused in the air, but as I learn to eat hot and spicy food I started to try this dish. At first it was painful but my love of seafood prevailed over the hot chillies then bit by bit, week by week, I started to really like it and even crave for it, that is why after office hours I regularly ask my friends to dine at dinner time as the food courts mentioned above. Ikan Bakar is such a nice dish popular in Malaysia and Indonesia, literally translated as “burned fish”, where fish or any other forms of seafood is charcoal grilled then topped with sambal and served over banana leaf.

There are many variations of ikan bakar, where it differs from marinades, dipping sauces and spices, popular fish used are freshwater gourami, carp, pomfret, trevally, sting ray and red snapper. Today since red snapper is the most popular fish here in New Zealand it will be our choice of fish, its delicate white flesh is perfect for the sambal that we are preparing.

Misi kami di Cookpad adalah untuk membuat masak sehari-hari makin menyenangkan, karena kami percaya bahwa memasak adalah kunci menuju kehidupan yang lebih bahagia dan lebih sehat bagi manusia, komunitas, dan bumi. Kami mendukung koki rumahan di seluruh dunia untuk membantu satu sama lain dengan berbagi resep dan pengalaman memasak.

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aku lg hamil kurang lebih 8 minggu, dan selama hamil makan ikan bakar beberapa kali, karna hamil pertama dan kurang cRi info kalo ternyata gak boleh makan makanan yang dibakar, kalo sudah kejadian harus gmn ?

Can I prepare sambal colo colo in a big batch?

Freshly made sambal colo colo can be kept in the fridge for up to one week. So I don’t recommend preparing it in a big batch. You can double or triple the recipe if you know it’s going to be consumed in about a week. I don’t recommend freezing the sambal as the texture of the tomatoes and onion/shallots change.

What kind of fish to use

In Indonesia, mackerel (ikan kembung) and skipjack tuna (ikan tongkol) are the two most common ones used to prepare ikan bakar colo colo. However, you can use any fish you want. The sambal colo colo works beautifully on pretty much any fish if you ask me.