YOGYAKARTA Marinasi and ungkep are two methods of seasoning meat that are often used by the people of Indonesia. Well, in this article, the difference between nationals and ungkep will be discussed. Read it all the way out, yes!
Marinaation is a process of seasoning animal protein, such as chicken meat, beef, goat meat, and fish using a mariade consisting of mixtures of oil, orange water, vinegar, and other spices.
While ungkep is a meat cooking technique with a small fire so that the spices fully absorb.
The fundamental difference between maritime and ungkep, namely that quarantine does not require cooking. In more detail, here are the differences in maritime and ungkep affairs in terms of processing meat:
Maritime time tends to be shorter than ungkep. Generally, the quarantine is carried out for 15 minutes. While ungkep, it takes at least 30 minutes for the meat to feel soft and the spices fully absorbed.
Marimory seasonings are liquid (liquid or pasta) usually all parts of chicken or poultry meat, beef, seafood, or vegetables before cooking to add flavor or for the purpose of softening tougher pieces of meat.
This is different from the ungkep seasoning that has to go through the cooking process. The ungkep seasoning usually comes from spices, such as leaves, ginger, kemiri, ginger and lengkuas, and others. In the cooking process, coconut seasoning can be added coconut milk, brown sugar and various other additional ingredients.
Marinized meat must be cooked immediately so as not to be stale. This is because the contamination is not going through the cooking process, so that the freshness of the meat will decrease after being silenced for a long time.
Unlike tungkep which goes through the cooking process with a small fire. After being caught, chicken or beef can still be stored in the next few days.
That's information about differences in maritime and ungkep. Hopefully this article can add insight to the loyal readers of VOI.ID.
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