Presto Milkfish or called Bandeng Presto in Indonesian is smoked milkfish cooked with high pressure cooker that soften the fish texture and bones.
Milkfish or Bandeng is a large toothless silver fish that lives in warm parts of the Pacific and Indian oceans and related to the herring and the salmon, is commonly used in Indonesian cuisine. Presto came from Italian language "quickly", but in this case, it refers to the pressure cooker brand "presto" - the first pressure cooker penetrated the market in Indonesia.
It is ready-to-eat package. It will be more delicious by heating it up in an oven or microwave only for few minutes. There is no additional ingredients needed. A vacuum packed smoked milk fish is the most commonly used method for preserving Bandeng Presto and widely sold in Indonesia especially Semarang where it's first known. It can be kept for 6 months - 1 year in the cool place without reducing the freshness and nutrition.
SUPER BANDENG
One of renowned presto milkfish producer in Indonesia. Its presto milkfish has been known widely from Jakarta even to Australia.
There are some seasoned presto milkfish available:
* Pindang Milkfish (**the most favorite**)
* Plain Smoked Milkfish
* Otah Milkfish
* Pepes Milkfish
* Flour-Fried Milkfish
SO DON'T BE AFRAID TO GIVE A TRY ^.^
