Pensi snack is cuisine which made out of fresh water cockle shells of Maninjau lake which located in Tanjung Raya subdistrict of Agam regency,west sumatera, Indonesia . it has small body, swarthy,and it is accustomed to be caught by fishermans from the base of lake by using scoop-net on traditional small boat. this catching committed from dawn till sunrise in order that the catching result could be sold as fast as possible.it has been estimated that a ton of raw pensi per day which could be caught by fishermans. Most of them were sold to local traditional market and its remains sold to another cities such as Bukittinggi, Pariaman, padang,etc.
Beside it sold directly to traditional market, it was made as assorted food such as snack and side dish. The making process is by leaving it intact and continuously controlled while stirred in order that its leather wouldn't be opened. if it opened so it will be no longer good to be served as snack.
Not only it made as snack, it was made as side dish which ussually called as urai pensi. The making process is by cooking its meat only. Usually, people prefer made pensi as snack because it more efficient in cultivating process and has more seling point. It more simple to be cooked and served. It can be found easily around maninjau lake such as at food stalls and small shops in the edge of the lake.
Pensi snack is one of the Maninjau Lake's icon. Everyone who visited this place always remember this cuisine. Even lots of tourist came flocking from another provinces and overseas only looked for it while enjoying the beauty of panorama's lake. The peculiar feature of it is on its delicious taste. It was cultivated by submerged it first in the water in order to clean the dirt which embedded because the process of catching. And then cooked with water and stirred. When it has done, it separated from water then mixed with several of spices combination consist of fried onion, celery and ginger plant. to made it more delicious, salt added at sufficiently till get the right taste. After finished, pensi is ready to be served or to be sold.
And this one could be considerable beneficial, Based on local college's research that pensi's small meat contains rich nutrient which could increase your stamina and stimulate wits of brain, You have to trust it. Moreover it's very cheap, merchant usually sell it between Rp 1000—Rp.2000 / portion.
After visiting Maninjau lake i'll "bring" you to Pekanbaru city, Riau Province. it's located in the east of west sumatera, that's why it used to be called east sumatera before changed its name into Riau.Don't forget to enjoy one of the most favorite cuisine in this city that is gulai ikan patin. it's kind of fish curry which made out of fish called patin(pangasius hipothalmus).
The peculiar feature on it's in the yellow colored gravy mixed with pieces of patin fish. The special aroma of patin's meat assimilated with spices aroma could stimulate your appetite. Its soft meat and delicious spices are the tractive power of this menu.
What makes it different amongst gulai ikan patin ouside of Pekanbaru??,That is mixing of torch ginger on it. Torch ginger is put into the gravy and cooked till withered.Beside as vegetable which makes it more fresh , it used as flavoring of gulai ikan patin. This menu usually ate at lunch and dinner, and it more special if accompanied with another dishes such as ikan asin (salty fish ), gulai udang (lobster curry),etc. Don't forget about beverage offer, consist of jus jagung(corn juice), air mata pengantin (tear of wedding),laksamana mengamuk (warrior run amuck),Unique names right?. If you wanna eat gulai ikan patin with different taste, just try asam pedas(hot sour) of ikan patin. It much more hot than usual gulai ikan patin.
You can easily find this cuisine at food stall, restaurant around Arengka,Simpang Tiga (near Sultan Syarif Kasim II Airport), Sudirman street and Leighton Bridge (the 1st Siaga Bridge).Its price aroud Rp.35000-Rp.40000/portion.
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