10 Ternikmat Fish Sups In Asia, There Are Technicals From Indonesia

YOGYAKARTA Sup is not only served warmly. There is also a type of soup that is served cold. It depends on how the needs, or adjust the season, for warm soup with fish ingredients below, it is best in Asia and one of them is tekwan.

In Vietnamese, sweet acid soup is called canh mitigation crypta with sour, sweet, and spicy taste. The soup is made from broth made from Javanese acid with additions of pineapple, tomatoes, okra, tauge, and other vegetables.

Most of Vietnam's sweet acid soups use catfish. But there are also those that include goldfish,galhead,fermiologists, or salmon. Launching TasteAtlas, this fish soup is served with a ketumbar leaf hat with warm rice.

slightly shifted to Malaysia, particularly to the Kelantan and Terengganu areas. In this area, it is famous for the soup of fish that has thick soup. Usually use noodles from rice flour. Made by making pasta and then poured it in a flat pan and then rolled it up. After that, it is steamed and cut long into noodles.

For broth, make it with coconut milk and fish paste. The seasoning is ginger, onions, and garlic. Vegetables used include cucumber slices and green beans.

Still from Malaysia, especially from the Penang area, there is a warm soup called Assam Kalak. Assam laksa is a Malaysian traditional acid noodle soup made from fish bases. This is one of the many types of laks, popular noodle soup spread throughout Southeast Asia. The dishes consist of bihun, fish suwirant, and vegetable slices, most generally cucumber, onions, and lettuce. Assam laksak tastes sharp because it uses Javanese acid as the main spice.

Slightly different from the dishes of the two types of laks above, although both from Malaysia, Penang laksak is a street snack that uses fish as a mixture of ingredients. The fish used include mechanical and sardines. For the spices, use Javanese acid, lemongrass, shrimp paste, onions, mint leaves, and pineapple.

Popular techwomen use fish meatballs with clear soup which has a sea flavor. Usually, tekwan-filled fish meatballs are made from shrimp paste, tapoka, and flour, boiled or fried before adding it to the soup. Kaldu is usually made of fish or shrimp, mushrooms, dried flower, and garlic. In the presentation, in addition to containing fish meatballs, there are also benchmark slices or white cabbage. Several types of tekwan are filled with bidang or other vegetables. This warm soup food is believed to come from Palembang, South Sumatra.

The fish used in the fish soup typical of the Mekong River delta, Vietnam, are freshwater fish. Such as concerns and catfish. Some types of sweet acid soup from Vietnam, some are made from chicken, beef, or pork.

Fish soup from Singapore, made from fish with soup plus milk and spices. It contains bihun (bee hoon), fish head or fried fish meat slices, and mustard. Fish that are used for filling, includingMINAl fish, baul, garoupa. Sometimes, this fish soup from Singapore, is peppered with brendy or rice wine.

Mohinga is a fish and bihun soup that was considered a working-class food in the 19th century. This is because the price is cheap but over time, mohenga is popular and sold in instant packaging. Mohinga, usually consumed at breakfast.

Food from South Korea, is quite popular in Indonesia because it is widely highlighted in Korean dramas. Including fish soup which is known as MONEYpotang with mud or loach fish. The spices include chili paste, soybean paste, and ginger. In addition, vegetables such as mustard, cabbage, and leeks decorate a bowl of MONEYpotetang.

This soup is quite controversial, because it uses shark fins as its main ingredient. This soup from China is peppered with various types of broth. This soup is believed to be first served to an emperor during the Sung Dynasty. Therefore, serving this expensive soup is currently considered a sign of honor. To replace expensive and controversial ingredients, usually use a bipartone, sea cucumber, and maw fish.

That's a culinary reference in the form of fish soup which is considered the most delicious in Asia. Is there a warm dish that can be a comfort food above, have you ever tasted?