Bandeng Presto Balur Telur: Indonesian Spiced Milkfish in Crispy Egg Coating
Discover a delectable Indonesian classic with this Bandeng Presto Balur Telur recipe, where tender milkfish is cooked to perfection in a pressure cooker and then crisped up with a golden egg coating. Ideal for a flavorful and satisfying meal, this dish pairs wonderfully with a spicy sambal for a true taste of Indonesia.
Ingredients
For the Bandeng Presto (Pressure-Cooked Milkfish):
- 1 kg milkfish, cut into 2 or 3 pieces, cleaned
- 10 cm galangal, bruised
- 3 bay leaves
- 3 stalks lemongrass, bruised
- 1.5 tbsp salt
- 5 cm turmeric, peeled and bruised
- 10 cm ginger, peeled and bruised
For the Egg Coating:
- 2 eggs
- 1 tsp chicken bouillon powder
- Oil for frying
- Water as needed
Instructions
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Prepare the Bandeng Presto:
- Place the cleaned milkfish into a pressure cooker. Add the galangal, bay leaves, lemongrass, salt, turmeric, and ginger.
- Pour in enough water to cover the fish completely. Seal the pressure cooker and cook for 1.5 to 2 hours, depending on your pressure cooker. Check periodically to ensure the water does not run out and the fish does not burn.
- Once cooking is complete, turn off the heat and let the fish cool down. You can either fry the fish immediately or store it in the refrigerator for later use.
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Prepare the Egg Coating:
- In a bowl, whisk together the eggs and chicken bouillon powder until well combined.
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Fry the Bandeng Presto:
- Heat oil in a frying pan over medium-high heat.
- Dip the cooked milkfish pieces into the egg mixture, ensuring they are well coated.
- Fry the fish in the hot oil until the egg coating turns golden brown and crispy. For extra crispiness, ensure the oil is very hot when frying.
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Serve:
- Serve the crispy Bandeng Presto Balur Telur hot, accompanied by a spicy sambal for an authentic Indonesian experience.
Enjoy this savory and crispy Indonesian delight that’s perfect for a special meal or a flavorful addition to any occasion.
