Gulai Tunggak Ikan Keting: A Flavorful Traditional Indonesian Stew
Gulai Tunggak Ikan Keting is a rich and aromatic dish that brings together fresh fish, tender vegetables, and a blend of traditional Indonesian spices. The key ingredients—ikan keting (a type of small fish), kacang tunggak (young long beans), and pisang kepok (young banana)—are infused with a fragrant, spicy coconut milk sauce, creating a dish that’s both hearty and satisfying.
This recipe combines the bold flavors of turmeric, ginger, and various spices, making it a perfect dish to serve with steamed rice for a complete meal.
Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Ikan keting (small fish) | 1/4 kg |
| Kacang tunggak (young long beans) | 1 bunch (choose very young ones) |
| Pisang kepok (young banana) | 1-2 bananas, peeled and sliced |
| Minyak goreng (cooking oil) | As needed for frying and sautéing |
| Spice Blend | |
| Lada (black pepper) | 1/2 tsp |
| Tumbar (coriander seeds) | 1/2 tsp |
| Jintan (cumin) | 1/4 tsp |
| Kemiri (candlenuts) | 1 tsp |
| Trasi (shrimp paste) | A small pinch |
| Kunyit (turmeric) | A small piece (about 1 inch) |
| Jahe (ginger) | A small piece (about 1 inch) |
| Kencur (aromatic ginger root) | A small piece (about 1 inch) |
| Pala (nutmeg) | A small pinch |
| Mesoi (clove) | A small pinch |
| Kayu manis (cinnamon stick) | A small piece |
| Other Ingredients | |
| Santan (coconut milk) | 1500 ml |
| Lengkuas (galangal) | A small piece, bruised |
| Daun salam (Indonesian bay leaves) | 2 leaves |
| Daun jeruk (lime leaves) | 2 leaves |
| Serai (lemongrass) | 1 stalk, bruised |
| Gula (sugar) | To taste |
| Garam (salt) | To taste |
| Daun bawang (green onion) | Thinly sliced, for garnish |
| Bawang goreng (fried shallots) | For garnish |
Instructions:
| Step | Instructions |
|---|---|
| Step 1 | Begin by cleaning the ikan keting thoroughly. Rub them with salt, then fry them until half-cooked. Once done, set aside to drain. |
| Step 2 | Cut the kacang tunggak into approximately 2 cm pieces. Peel and slice the pisang kepok into bite-sized pieces. Wash both the kacang tunggak and pisang kepok thoroughly. |
| Step 3 | In a pot, bring the kacang tunggak and pisang kepok to a boil, cooking them until soft. Once cooked, drain them and set them aside. |
| Step 4 | Grind all the spices (lada, tumbar, jintan, kemiri, trasi, kunyit, jahe, kencur, pala, mesoi, and kayu manis) into a fine paste. |
| Step 5 | Heat a little cooking oil in a pan and sauté the spice paste until fragrant. Once the aroma is released, turn off the heat and set the mixture aside. |
| Step 6 | In a large pot, add the fried ikan keting, the boiled kacang tunggak, and pisang kepok. Pour in the coconut milk (santan), and stir well to combine everything. |
| Step 7 | Add the bruised galangal, daun salam, daun jeruk, and serai. Season with salt and sugar to taste. Turn on the heat and cook the mixture over medium heat, stirring occasionally. |
| Step 8 | Continue to simmer until the coconut milk has reduced and thickened slightly, and the flavors have melded together. |
| Step 9 | Once the sauce has thickened, remove the pot from the heat. Garnish with thinly sliced green onions (daun bawang) and fried shallots (bawang goreng) for extra flavor and crunch. |
| Step 10 | Serve the Gulai Tunggak Ikan Keting hot with steamed rice, and enjoy this delightful traditional Indonesian dish! |
Serving Suggestions:
This dish is best enjoyed with freshly steamed white rice, which absorbs the rich, flavorful sauce. For a complete Indonesian-inspired meal, serve it alongside other traditional sides like fried tempeh or crispy emping crackers.
Tips for the Best Gulai Tunggak Ikan Keting:
- Fish Selection: The fresh, small ikan keting adds a delicate flavor, but if unavailable, you can substitute with any small, white-fleshed fish.
- Coconut Milk: Use full-fat coconut milk for a richer, creamier texture. Adjust the amount based on how thick you like your sauce.
- Spice Blend: The combination of spices gives this dish its signature taste, so don’t skip any ingredients, especially the trasi (shrimp paste) which enhances the depth of flavor.
- Vegetable Variations: While kacang tunggak and pisang kepok are traditional, feel free to experiment with other vegetables like green beans or squash.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Fat | 25 g |
| Saturated Fat | 10 g |
| Sodium | 350 mg |
| Sugars | 4 g |
This Gulai Tunggak Ikan Keting recipe showcases the complexity and deliciousness of traditional Indonesian flavors. It’s an excellent way to enjoy a dish that’s both nourishing and full of vibrant, aromatic spices. Try this recipe for your next meal and bring the taste of Indonesia to your table!
