Gulai Hijau Ikan Asap dan Tempe
Gulai Hijau Ikan Asap dan Tempe is a delicious Indonesian dish that combines smoky fish and savory tempeh in a rich green curry. This dish is not only flavorful but also offers a beautiful balance of textures and aromas, making it a perfect choice for a comforting meal. Below, you’ll find a detailed recipe with step-by-step instructions to help you recreate this delightful dish in your own kitchen.
Ingredients
| Ingredient | Amount |
|---|---|
| Smoked fish (ikan asap) | 250 grams |
| Tempeh (tempe) | ½ block |
| Coconut milk (santan) | 500 ml |
| Spice Paste (Bumbu Halus) | |
| Green chilies (cabai hijau) | 100 grams |
| Shallots (bawang merah) | 6 pieces |
| Garlic (bawang putih) | 3 cloves |
| Fresh turmeric (kunyit) | 1 thumb-sized piece |
| Coriander (ketumbar) | ½ teaspoon |
| Candlenuts (kemiri) | 3 pieces |
| Additional Seasonings | |
| Bay leaves (daun salam) | To taste |
| Galangal (lengkuas) | To taste |
| Kaffir lime leaves (daun jeruk) | To taste |
| Salt (garam) | To taste |
| Palm sugar (gula jawa) | A little |
| Oil (minyak) | For sautéing |
Instructions
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Prepare the Ingredients: Start by cutting the tempeh into your desired shapes. Rinse the smoked fish thoroughly to remove any excess salt and impurities, then set aside.
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Make the Spice Paste: Blend or grind the ingredients for the spice paste together until smooth. This can be done using a blender for quicker results. The spice paste is a key component that adds depth and flavor to the dish.
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Sauté the Spice Paste: In a pot or skillet, heat a splash of oil over medium heat. Add the blended spice paste along with the bay leaves, galangal, and kaffir lime leaves. Sauté the mixture until the chilies are fragrant and the paste turns a deep green color, indicating that it’s cooked through.
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Add Coconut Milk and Other Ingredients: Pour in the coconut milk gradually while stirring to combine it with the spice paste. Add the tempeh and smoked fish to the pot, ensuring everything is evenly coated in the aromatic sauce.
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Season the Dish: Add salt and palm sugar to taste. The sugar balances the spiciness of the chilies, enhancing the overall flavor of the gulai.
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Cook and Reduce: Allow the gulai to simmer on low heat, stirring occasionally, until the coconut milk thickens slightly and the flavors meld together beautifully. This usually takes about 15-20 minutes.
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Taste and Adjust: Before serving, taste the dish and adjust the seasoning if necessary, adding more salt or sugar according to your preference.
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Serve: Once ready, serve the Gulai Hijau Ikan Asap dan Tempe hot, accompanied by steamed rice and perhaps a side of fresh vegetables or salad for a complete meal.
This dish showcases the incredible flavors of Indonesian cuisine, bringing together the smokiness of fish and the hearty texture of tempeh in a luscious, coconut-infused sauce. Enjoy every bite of this delightful dish that is sure to impress your family and friends!
