If you are in Kintamani, Bali, You have to try one of the culinary specialties of this archipelago.
One of Kintamani’s special preparations is real tilapia fish. With a thick spice taste, it makes the taste of this dish even more delicious.
Mujair Nyat Nyat Kintamani
Nyat nyat is actually the process of cooking the main raw materials. Nyat nyat is a Balinese cooking method. The process of “nyat nyat” is something where there is more liquid in the food and it is reduced to less.
So nyat nyat here is a cooking technique like betutu, so basically, nyat nyat is not the name of the dish itself.
The word “nyat” itself comes from the Balinese language and means “less.” Because it is far from the beach, Kintamani is more familiar with using tilapia fish compared to areas close to the beach.
The Perfect Taste From A Mix Of Genep Base Seasonings
Mujair nyat nyat is special because there is a combination of spicy, slightly sour, and savory fish flavors that have been mixed with Balinese basic genep spices to create a perfect Indonesian culinary specialty.
The actual process itself does not take long, which is approximately 15 minutes. If the water used to cook the protein has shrunk, it means the nyat is cooked and ready to be served.
Recipes and How to Cook Mujair Nyat Nyat
Necessary materials
The main ingredient is:
- 1 kg of fresh tilapia fish
- 3 stalks of lemongrass
- 1 bunch of basil leaves (according to taste)
- 3 bay leaves
- Cooking oil
- Flavoring
- Salt
Balinese special seasoning:
- 2 cm of turmeric
- 4 cm galangal
- 2 cm of ginger
- 2 cm kencur
- 1/2 teaspoon shrimp paste
- 1/4 teaspoon pepper
- 1 tsp coriander
- 5 shallots
- 2 cloves under the white
- 4 large red chilies
- 4 cayenne peppers or small chilis
Seasoning for fish so it’s not too fishy:
- 1 clove under the white
- 2 cm of turmeric
- 1 tsp coriander
- 1/2 teaspoon salt
- 1/2 lime
How to Process Mujair Fish
- Clean the tilapia fish, starting with removing scales, dirt, stomach, and fins.
- Blend all the fish seasoning ingredients except lime, and don’t forget to add salt to taste.
- After the mujai fish is washed clean, add the lime juice and the spices that have been mashed earlier.
- Stir the spices and lime juice evenly with the tilapia fish.
- Let the seasoned fish rest for 5 minutes so that the spices can infuse perfectly.
- After the spices have absorbed, the fish is then fried until it is cooked. Once cooked, immediately drain
Cooking Process
- Sauté the mashed genep seasoning
- Add bay leaf.
- Add lemongrass that has been thinly sliced before.
- After the spices smell delicious, put the 1 liter of water into the pan.
- Add salt and flavoring according to taste.
- Add a bunch of cleaned basil leaves (this is just an additional ingredient). If you don’t like the taste of basil leaves, you can omit this ingredient)
- Cook the spices and water until it boils, then add the previously fried fish.
- Cook until the spices absorb evenly.
- Gurame is really ready to be served.
This nyat nyat dish is not fixated on just fish, you can replace it with chicken, duck, or beef.
In Kintamani, there are many food stalls that offer this one real mujair menu. If you want to cook yourself, I hope the description of the recipe above can help you try this culinary.
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