Rancangan buku resep makanan khas Nusantara berbahan dasar ikan

Haidar, K.M Syauqi Hafidz (2024) Rancangan buku resep makanan khas Nusantara berbahan dasar ikan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buku Resep ini mengajak para pembaca dalam sebuah perjalanan yang memikat kaya akan cita rasa dan kelezatan kuliner khas indonesia berbahan dasar ikan. Di dalam buku ini menyajikan beragam resep hidangan autentik khas Nusantara yang ada di setiap daerah. Melalui penjelasan yang rinci dan langkah-langkah yang mudah diikuti, buku ini bukan hanya sekedar panduan memasak, tetapi mengajarnya bahan rempah yang biasa digunakan Masyarakat indonesia. Dari bahan dasar ikan seperti ikan tuna, dan ikan kakap merah menjadi bahan utama untuk hidangan laut yang khas. Ikan-ikan ini sering dimasak dengan rempah-rempah dan saus tradisional, dan juga hidangan seperti "ikan bakar" (ikan panggang), "ikan goreng" dan "ikan pepes" (ikan bumbu yang dibungkus dalam daun pisang dan dipanggang) adalah contoh hidangan yang menggunakan ikan air tawar sebagai bahan dasar adalah Ikan gurami, dan ikan mas. Buku ini tidak hanya menyajikan resep-resep lezat, tetapi juga menjadi sumber inspirasi belajar, melestarikan resep-resep yang sudah ada, dan memberikan informasi cara memasak ikan dengan baik. Dengan demikian, dapat disimpulkan bahwa tujuan penulis untuk menyajikan makanan khas Nusantara berbahan dasar ikan telah tercapai melalui rancangan buku resep ini./ This cookbook takes readers on an enchanting journey through the rich flavors and culinary delights of Indonesian fish-based specialties. This book presents a variety of recipes for authentic dishes typical of the archipelago that exist in each region. Through detailed explanations and easy-to-follow steps, this book is not just a cooking guide, but teaches the ingredients commonly used in Indonesian society. From basic fish ingredients such as tuna, and red snapper to the main ingredients for typical seafood dishes. These fish are often cooked with traditional spices and sauces, and also dishes such as "ikan bakar" (grilled fish), "ikan goreng" and "ikan pepes" (seasoned fish wrapped in banana leaves and grilled) are examples of dishes that use freshwater fish as the basic ingredients are gourami, and carp. This book not only presents delicious recipes, but also serves as a source of learning inspiration, preserves existing recipes, and provides information on how to cook fish properly. Thus, it can be concluded that the author's goal of presenting Indonesian specialties made from fish has been achieved through the design of this cookbook.

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