PETIS

important component in traditional Indonesian cuisine

The Petis is an important component in traditional Indonesian cuisine, especially for areas of Surabaya, East Java and its surroundings. Petis made from fish processing byproducts (usually of boiled, mussels, or shrimp) were heat until the liquid becomes thick like gravy sauce denser. In subsequent processing, plus caramelized palm sugar paste. This causes the color to dark brown tend to be black and tastes sweet.

In addition to shrimp and mussels, in (Boyolali), Central Java, Indonesia, which  known to be producing region made from raw cow products such as fresh milk, beef jerky, shredded, skin and rambak (crackers made from cowhide), known also Petis cow. Namely paste made from a byproduct in the process of making jerky and shredded cow. Aroma 'fishy' Petis produced is different between shrimp Petis, Petis mussel, with petis cows.

the Petis Commonly used as a flavoring paste (seasoning) in some foods such as salad (cingur, know, gobet, sweet), mussel rice cake (Sidoarjo), clover (Surabaya), rice cakes racing (Wonokromo, regional names in Surabaya), knows intervention (Lamongan) , know tek (Lamongan), or campor (Madura). Petis eggs in Surabaya including favorite home-cooked dishes.

The paste is also often used as sauce in snacks Surabya, East Java and its surroundings, such as ote-ote (weci), know the contents and much lagi.dengan way above skillet melt the paste with added spices - spices and a little water