Mujaer Bumbu Kuning Kemangi: A Flavorful Indonesian Delight
This recipe for Mujaer Bumbu Kuning Kemangi, a fragrant and savory Indonesian dish, showcases the delightful combination of fried mujaer fish with a rich, aromatic yellow spice mix and the freshness of kemangi leaves. Perfect for a family dinner or a special occasion, this dish brings the essence of traditional Indonesian flavors to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fried Mujaer Fish | 1 fish (cleaned and fried) |
| Kemangi (Thai Basil) | 1 bunch |
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Fresh Turmeric | 1 cm |
| Coriander Seeds | 1 teaspoon |
| Candlenuts | 2 pieces |
| Tomato | 1, chopped |
| Bird’s Eye Chilies | 10 pieces |
| Red Chilies | 2 pieces |
| Lime Leaves | 3 leaves |
| Bay Leaves | 2 leaves |
| Lemongrass | 2 stalks, bruised |
| Galangal | 2 cm, bruised |
| Sugar | to taste |
| Salt | to taste |
| Pepper | to taste |
| Flavor Enhancer | to taste |
Instructions
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Prepare the Spice Paste: In a blender, combine the shallots, garlic, coriander seeds, bird’s eye chilies, and red chilies. Blend until smooth, forming a fragrant spice paste.
-
Sauté the Aromatics: In a large skillet, heat some oil over medium heat. Add the blended spice paste and sauté until fragrant. Incorporate the chopped tomato, bruised galangal, lemongrass, bay leaves, and lime leaves, stirring well to combine.
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Add the Fried Fish: Once the spices have cooked down and the oil has surfaced, gently add the fried mujaer fish to the pan. Cook until the fish is thoroughly coated with the spice mixture and the flavors meld, ensuring the fish remains tender and moist.
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Finish with Kemangi: Finally, fold in the fresh kemangi leaves, allowing them to wilt slightly while retaining their vibrant flavor and aroma.
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Serve: Once everything is well combined and heated through, remove the dish from the heat. Serve your Mujaer Bumbu Kuning Kemangi warm, and enjoy the delightful blend of flavors!
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 280 |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Notes
- This dish pairs beautifully with steamed rice or as part of a larger Indonesian meal spread.
- Adjust the amount of chilies according to your spice preference; the bird’s eye chilies can add significant heat.
Enjoy your culinary adventure with this Mujaer Bumbu Kuning Kemangi, a dish that encapsulates the vibrant flavors of Indonesian cuisine. Happy cooking!
