Bandeng Bumbu Kecap: A Deliciously Spiced Mackerel Recipe
Ingredients
- 1 large mackerel (cut into 6 pieces)
- 2 bay leaves
- 1 thumb-sized piece of bruised galangal
- Fried shallots (for garnish)
- 1 packet of Ladaku seasoning (1000)
- Seasoning to taste
- Soy sauce to taste
- A pinch of granulated sugar
- Water as needed
Ground Spice Ingredients
- 3 candlenuts
- 2 cloves of garlic
- Salt to taste
Instructions
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Fry the Mackerel:
Begin by frying the mackerel pieces in hot oil until they are crispy and cooked through. Once done, remove from the oil and drain on a paper towel to remove excess oil. -
Sauté the Ground Spices:
In a pan, heat a bit of oil and add the ground spices along with the bay leaves and bruised galangal. Sauté until the mixture becomes fragrant, allowing the flavors to meld beautifully. -
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Prepare the Sauce:
Add water to the sautéed mixture, then incorporate the seasoning, sugar, and soy sauce. Bring the mixture to a boil, allowing the flavors to combine harmoniously. -
Cook the Mackerel:
Gently add the fried mackerel to the pan, stirring carefully to coat the fish with the sauce. Cook until the liquid reduces slightly, allowing the fish to absorb the flavors (this process is known as “mencek-mencek”). -
Finish the Dish:
Once the sauce has thickened and the fish is well coated, turn off the heat. Garnish with fried shallots for an extra layer of flavor and a delightful crunch.
Serving Suggestion
Serve this fragrant Bandeng Bumbu Kecap with steamed rice and your favorite side dishes. The rich flavors and delightful textures will make this dish a standout at your dining table, perfect for family gatherings or special occasions.
Enjoy this traditional Indonesian recipe that brings together the essence of spices and the deliciousness of mackerel in a way that’s sure to impress!
