Spicy Mackerel with Tempe and Tofu in Coconut Sauce

Spicy Mackerel with Tempe and Tofu in Coconut Milk

Ingredients:

• 1/2 kg mackerel (ikan kembung)
• 1/2 block tempe (fermented soybean cake)
• 1/2 block tofu (tofu putih)
• For the Spice Paste:
  • 5 shallots (bawang merah)
  • 3 cloves garlic (bawang putih)
  • 2 candlenuts (miri)
  • 1/2 tablespoon ground pepper (merica bubuk)
  • 1/2 tablespoon coriander (coriander seeds) (ketumbar)
  • 10 chili peppers (adjust to taste) (cabe)
  • 1 thumb-sized piece of galangal (laos)
• 1 pack instant coconut milk (santan instan)
• 5 bird’s eye chilies (cabe rawit)
• Salt and sugar to taste
• Green onions (daun bawang) as needed
• Water as needed
• Oil for sautéing

Instructions:

1. Prepare the Fish, Tempe, and Tofu:

   • Clean the mackerel thoroughly and fry it until it’s half-cooked.
   • Wash the tofu and tempe. You can either steam them or fry them until they are cooked through if frying.

2. Make the Spice Paste:

   Related Articles

   • 
     Spicy Tuna with Green Tomatoes and Chilies
   • 
     Spicy Green Chili Catfish Delight
   • 
     Toddler-Friendly Red Snapper Vegetable Soup
   • 
     Spicy Pickled Milkfish (Bandeng Bumbu Acar)
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!
   • Blend the shallots, garlic, candlenuts, ground pepper, coriander seeds, chili peppers, and galangal into a smooth paste.

3. Cook the Spice Paste:

   • Heat a little oil in a pan. Sauté the spice paste until it becomes fragrant and the oil begins to separate.

4. Combine Ingredients:

   • Add the fried tempe, tofu, and mackerel to the pan with the spice paste. Pour in a little water and cover the pan. Let it cook until the spices have infused into the ingredients.

5. Add Coconut Milk:

   • Once the water has reduced, pour in the instant coconut milk, and season with salt and sugar. Allow the mixture to simmer until it reaches a boil, stirring occasionally to prevent the coconut milk from curdling.

6. Final Touches:

   • Taste and adjust the seasoning if necessary. Add the bird’s eye chilies and chopped green onions. Allow it to simmer briefly until everything is well-combined and heated through.

7. Serve:

   • Once done, remove from heat and serve hot. Enjoy your spicy mackerel with tempe and tofu in rich, creamy coconut milk!

This dish pairs beautifully with steamed rice and is perfect for a comforting meal.