This cooking method is common throughout Indonesia, from Sumatra to Eastern Indonesia. In this particular recipe, all the spices are not ground, but chopped instead and sweat until fragrant. The soup is then used to boil fresh seafood before serving time. It yields a spicy, sour, and savory seafood soup.
The modern version is made by simply replacing the milkfish with salmon. Bilimbi can be substituted with lime.
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