Mangut Lele Idola: A Flavorful Indonesian Catfish Stew
Embark on a culinary adventure with Mangut Lele Idola, a traditional Indonesian dish that beautifully marries the rich flavors of catfish with aromatic herbs and spices, resulting in a delightful experience that warms the heart and satisfies the palate. This recipe serves as a testament to the exquisite balance of sweetness, spiciness, and umami, making it a beloved favorite in many homes. Let’s dive into the recipe that celebrates this iconic dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 4 pieces |
| Grated coconut (kelapa parut) | 1/2 coconut |
| Palm sugar (gula merah) | To taste (a small amount) |
| Ground black pepper | 1 teaspoon |
| Ground coriander (ketumbar) | 1 teaspoon |
| Ginger (jahe), crushed | 1 piece (about 1-inch) |
| Galangal (lengkuas), crushed | 1 piece (about 1-inch) |
| Lemongrass (serai), crushed | 1 stalk |
| Bay leaves (daun salam) | 3 leaves |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Red chili peppers, sliced | 2 pieces |
| Green chili peppers, sliced | 2 large pieces |
| Tomato, sliced | 1/2 piece |
| Shallots, thinly sliced | 7 cloves |
Ground Spice Mixture:
| Ingredient | Quantity |
|---|---|
| Garlic (bawang putih) | 3 cloves |
| Red chilies (cabe merah) | 3 large pieces |
| Bird’s eye chilies (cabe rawit) | 3 pieces |
| Fresh turmeric (kunyit), small piece | 1 small piece |
| Candlenuts (kemiri) | 2 pieces |
| Salt | To taste |
| Additional green bird’s eye chilies (optional) | To taste |
Instructions
-
Prepare the Catfish:
Begin by seasoning the catfish with a sprinkle of salt and other spices, ensuring not to make it too salty. Fry the catfish in hot oil until they are half-cooked, then set them aside to drain excess oil. -
Sauté the Aromatics:
In a separate pan, heat a tablespoon of oil over medium heat. Add the thinly sliced shallots and sauté until they become fragrant and slightly golden. Next, introduce the ground spice mixture into the pan, allowing it to cook until the spices release their aromatic essence. -
Add the Herbs and Spices:
Once the mixture is fragrant, add the crushed lemongrass, ginger, galangal, bay leaves, coriander, and kaffir lime leaves. Sauté together, letting the flavors meld beautifully. -
Incorporate the Liquid:
Pour in approximately one cup of water, followed by the palm sugar. Stir gently until the sugar dissolves completely. -
Create the Sauce:
When the mixture comes to a boil, add about two cups of coconut milk while continuously stirring to ensure a smooth consistency. Taste and adjust the seasoning as necessary. -
Combine with Catfish:
Carefully add the previously fried catfish back into the pan. Then, introduce the sliced red and green chilies. Allow the stew to simmer gently, letting the sauce reduce and thicken. -
Final Touches:
Once the sauce has reached a desired thickness, fold in the fresh basil leaves (kemangi) and the sliced tomato, allowing them to wilt slightly in the heat. -
Serve:
Transfer the Mangut Lele Idola to a serving dish, garnishing with additional basil if desired. Enjoy this dish warm, accompanied by steamed rice for a complete and satisfying meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 24 g |
| Carbohydrates | 28 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Conclusion
Mangut Lele Idola is more than just a dish; it embodies the warmth and hospitality of Indonesian cuisine. With its bold flavors and inviting aromas, it is sure to impress both family and friends. Whether for a casual dinner or a special gathering, this recipe is a must-try for anyone looking to explore the depths of traditional Indonesian flavors. Enjoy your culinary journey!
