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| Petis |
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| Tahu Petis |
Petis ?????
"Petis" is a component in the Indonesian cuisine made from byproducts of food processing sauce (usually from evaporation, kupang or shrimp) that is heated until liquid becomes thick gravy like sauce that is more dense. In subsequent processing, sugar caramel nut paste added. This causes a dark chocolate color and sweet taste.
In addition to shrimp and kupang, at (Boyolali), central Java, Indonesia, as the producer of such products made from raw cow's fresh milk, beef jerky, shredded, skin and rambak (crackers made from cow hide), also known as beef paste. That paste is made from a byproduct in the manufacturing process and beef jerky. The smell 'fishy' paste produced is different between shrimp paste, paste kupang with paste beef.
Unlike in the form of dishes like shrimp paste, known and consumed by residents of Southeast Asia generally, Petis seems only known in Indonesia. Almost all countries in southeast Asia, like Indonesia, Malaysia, Singapore, Thailand, Vietnam, Philippines, know shrimp Terasi, with a variation of dosage forms, dry, wet or semi wet. But the aroma coming out of the shrimp processed the same countries.
Petis was used as a flavoring (seasoning) in some foods such as salad (cingur, you know, gobet, sweet), kupang lontong (Sidoarjo), clover (Surabaya), lontong racing (Wonokromo, the name of the area in Surabaya), tofu mixed (Lamongan) , know tek (Lamongan), or campor (Madura). Petis eggs in Surabaya include a favorite home dishes.
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