Ikan Kembung Masak Santan
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kembung (mackerel) | 2 fish, cut into pieces |
| Cabai hijau (green chilies) | 4 large, sliced |
| Cabai merah (red chilies) | 5, sliced |
| Bawang putih (garlic) | 2 cloves, sliced |
| Bawang merah (shallots) | 3 cloves, sliced |
| Baby corn | To taste, sliced |
| Daun bawang (spring onions) | To taste, sliced |
| Tomat hijau (green tomatoes) | 2, chopped |
| Daun salam (bay leaves) | 2 leaves |
| Lengkuas (galangal) | 1 piece, crushed |
| Jahe (ginger) | 1 piece, crushed |
| Garam (salt) | To taste |
| Gula (sugar) | To taste |
| Lada (pepper) | To taste |
| Santan Kara (coconut milk) | To taste |
| Royco sapi (beef seasoning) | Optional |
| Air bersih (clean water) | As needed |
Instructions
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Sauté Aromatics: Heat a pan over medium heat and sauté the sliced garlic, shallots, and both types of chilies until fragrant, releasing their essential oils.
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Add Spices and Fish: Incorporate the bay leaves, crushed galangal, crushed ginger, and the fish pieces into the pan. Pour in enough clean water to cover the ingredients and bring to a boil.
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Simmer and Season: Once boiling, add the baby corn, chopped green tomatoes, salt, sugar, optional beef seasoning, and pepper. Cover with a lid and reduce to a gentle simmer, allowing the flavors to meld together—don’t let it simmer too low!
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Final Touches: Taste and adjust seasoning as needed. Add the spring onions and pour in the coconut milk, stirring gently. Let it cook for a few more minutes before removing from heat.
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Serve: Once ready, serve warm with steamed rice for a comforting and flavorful meal. Enjoy! 🙏🙏
This delightful dish features tender mackerel infused with aromatic spices and creamy coconut milk, creating a rich and satisfying experience.
