Almost all the dishes Ternate involving walnuts, both as a spice ulek, and coarsely chopped.
Apparently, in the coastal areas of North Sulawesi - for example in Bitung - can also be found serving like this. His name is simply reversed: gohu fish. Perhaps this is the freshness of the dish that makes it bears the name gohu which means salad.
Generally, in Ternate, gohu made from tuna fish (Thunnus albacares yellowfin tuna =). When the tuna is not the season, tuna (skipjack) may also be used - even textures are not as smooth as tuna.
Fresh tuna meat (read: raw!) Cut into small pieces, washed, and then smeared with salt and lemon juice Cui (a kind of fragrant lemon-yellow and deep orange), then mixed with roughly chopped leaves balakama (basil). Red onion and chili pepper (called rica gufu in Ternate) coarsely chopped and then sauteed with a little coconut oil. Hot coconut oil with onion and chili is then poured onto pieces of raw tuna. Then sprinkled with crushed peanuts fried rough.
've Imagined it like? Top markotop!
If you've been to Hawaii, you most likely never met like this dish. The difference is, there did not use cayenne pepper and fried peanuts. In Hawaii kemanginya alias replaced with wakame seaweed. This famous dish in Hawaii with the name onopoke.
I also never found a dish that is very similar to this fish gohu - dash cayenne pepper - in General Santos City, southern Philippines. There, this popular dish called kinilauw. Apparently, dishes such as fish gohu Ternate has become a hallmark of traditional societies or the islands. Kinilauw wearing only cut cubes of tuna, coated with salt, mixed with roughly chopped onions and tomatoes, then dikucuri lime juice.
Canary Gatang
Talk about a culinary Ternate, most people would immediately call gatang Canary (canary = crab crab walnuts). In the past, I never tasted a crab that looks like this ancient animal. Now, canary crabs are listed as protected animals. Surprisingly, there remains ambiguity to enforce this rule. Perhaps, for the sake of tourism, a few restaurants in Ternate get special permission to present cuisine from crab walnuts.
Surprisingly too, there are two of President of the Republic of Indonesia (I noted his name for personal gain!) Who loved the crab walnuts. Local government officials were reportedly often carried by the crab-by walnuts to their superiors in Jakarta - as if the regulations concerning environmental sustainability does not apply to the officials.
The price is quite expensive walnuts crab. Super-sized (about 2 pounds of live weight), valued around USD 350 thousand. For the rich, so the price is meaningless. Understandably, one kilo of Wagyu beef cost about USD 700 thousand. That is, the price of crab canary such "cheap" will not save it from extinction.
Some restaurants often claim that they provide walnuts crab cultivation. This is a hoax. Crab difficult ditangkar walnuts. Now, most crabs caught in the wild canary in Halmahera, then sold to several specialty restaurants in Ternate.
Crab canary is an intelligent land animals picking and peeling coconuts, and make their favorite food. That's why walnuts are considered more tasty crab and sweet crab meat than usual.
Please, do not believe in this myth. As I recall - based on the experience of eating it decades ago when the animal is still legal - hard texture, and it was a bit uninteresting. For me, Tarakan crab that weighs about one kilogram is far more sweet and smooth texture. The price is certainly cheaper.
When stopped by the Ternate yesterday, I was entertained by a family who currently hold a wedding event. In a luncheon, I saw a long-term rice cake and yellow rice are provided at the dinner table. Lauknya commodities are fish (tuna) grilled with various sauces, among others: pickle sauce, soy sauce, and peanut sauce. Ternate people's favorite vegetable is eggplant fofoki alias. Baked or fried eggplant, halved, and then given a coconut cream sauce topping.
Saute spinach and papaya flower that is popular in North Sulawesi are also commonly served in Ternate. There is also Ulak-Ulak very similar to Karedok in Tatar Sunda. Ulak-Ulak wearing cabbage, long beans, cucumber, red onion, chili - all raw and chopped fine, then doused with peanut sauce and lemon juice Cui. There is no sense kencur like most Karedok Sunda. However, red onion taste Generous giving pretty spicy-sour taste.
In that event, I was very impressed at boboto fish. In Java, its name is almost identical, namely bothok. In Ternate, boboto can be made from fresh fish and smoked fish, and also can be made from chicken meat. Fish or chicken with a mixture of finely chopped walnuts (finely pulverized in part, some coarsely chopped), wrapped in banana leaves and steamed. Kenarinya flavor really makes this dish can not be forgotten.
Almost all the dishes Ternate involving walnuts - both as a spice ulek, and coarsely chopped. Understandably, North Maluku is an important producer of walnuts. Fish sauce pidis acid (pedas!) also use chopped walnuts. There is also a popular drink with the name guraka water (ginger) with a sprinkling of chopped walnuts on top. A sprinkling of walnuts in this guraka water reminds me of the French tradition sangraian pine-nuts sprinkled on hot tea. Walnuts give additional savory flavors, as well as enriching the texture of food and beverages.
Pupeda
People Ternate has a tradition of a big meal after Friday prayers finished. Usually, people rushed home from the mosque to gather for lunch with family. Much more rollicking cafes go eat with friends.
One tradition at Friday's lunch is to eat pupeda (in Maluku and Papua called papeda) - namely sago cooked with water, shaped like a glue-like starch. Pupeda generally eaten with fish sauce soru. Who cooked for the sauce is usually a fish soru Asar (smoked with fire gonofu aka coco). Soru means sour. Clear liquid, with a tone of sour-spicy, smokey aroma of fish and Asar. Hmm, impressive.
Behind Gamalama Market, there are several stalls pupeda popular for residents of Ternate. In the stalls, in addition soru sauce, also available a variety of side dishes are provided in the table. Likewise pupeda and kasbi (boiled cassava), sweet boiled, and boiled bananas - all provided in the table. Guests eat buffet style, and pay Rp 25 thousand per mouth.
Pupeda eaten with a sauce soru. While other carbohydrates eaten with vegetable wax (vegetable in Jakarta known as egg terubuk), grilled fish, fofoki coconut milk, vegetables Garo (saute kale and papaya flower), and others.