Asem Bandeng Kuning Presto: A Delightful Indonesian Fish Dish
This traditional Asem Bandeng Kuning Presto is a flavorful Indonesian dish that infuses tender milkfish (bandeng) with aromatic herbs and spices, creating a tangy and slightly spicy stew. The fish is cooked to perfection in a pressure cooker, allowing all the flavors to meld together beautifully. Whether served with steamed rice or simply enjoyed on its own, this dish is a true celebration of bold, vibrant Indonesian flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Milkfish (Ikan Bandeng) | 1 kg (cleaned and cut into 3 parts) |
| Turmeric (Kunyit) | 2 fingers (about 2 inches) |
| Ginger (Jahe) | 2 fingers (about 2 inches) |
| Lemongrass (Serai) | 1 stalk |
| Bay Leaves (Daun Salam) | 2 leaves |
| Garlic (Bawang Putih) | 4 cloves (thinly sliced) |
| Shallots (Bawang Merah) | 3 shallots (thinly sliced) |
| Red Chilies (Rawit Merah) | 10 chilies |
| Starfruit (Asam Belimbing) | 5 pieces |
| Salt (Garam) | To taste |
| Large Tomato (Tomat Besar) | 1 tomato (cut into wedges) |
| Sugar (Gula Pasir) | A pinch |
| Chicken Bouillon Powder (Kaldu Bubuk) | To taste |
| Water (Air) | 3 glasses (approximately 750 ml) |
Instructions
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Prepare the Milkfish: Start by cleaning and rinsing the fresh milkfish thoroughly. Once clean, cut each fish into three parts, ensuring the pieces are manageable for cooking.
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Cook the Aromatics and Spices: In a large pressure cooker (panci presto), place all the ingredients except for the milkfish. This includes the turmeric, ginger, lemongrass, bay leaves, garlic, shallots, red chilies, starfruit, tomato, sugar, and chicken bouillon powder. Add salt to taste.
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Add Water: Pour the 3 glasses of water into the pot, ensuring the ingredients are submerged, creating a flavorful broth.
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Pressure Cook: Place the cut milkfish into the pot along with the other ingredients. Secure the lid on the pressure cooker and bring it to a boil. Reduce the heat and let it simmer on low for about 45 minutes, or until the fish is fully cooked and the flavors have had time to meld together. The pressure cooker ensures that the fish becomes tender and absorbs all the aromatic flavors from the spices and herbs.
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Serve: After 45 minutes, carefully release the pressure and open the lid. The Asem Bandeng Kuning Presto should be ready, with the fish cooked to perfection and the broth rich in flavor. Serve the dish hot, garnished with fresh herbs if desired, and enjoy with a side of steamed rice or crusty bread.
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 300 kcal |
| Protein | 45 g |
| Carbohydrates | 10 g |
| Fats | 12 g |
| Fiber | 3 g |
| Sodium | 800 mg |
Tips & Variations:
- If you prefer a spicier dish, feel free to increase the number of red chilies or add a touch of chili paste.
- For an even richer broth, you can add a few tablespoons of coconut milk towards the end of cooking.
- You can also serve this dish with a side of fried tofu or tempeh for a more filling meal.
Enjoy this delicious Asem Bandeng Kuning Presto, a unique and aromatic Indonesian dish that’s perfect for any occasion!
