Sambal Belut with Ikan Sawah and Tempe Penyet: A Spicy Indonesian Delight
Prepare to embark on a culinary adventure with this traditional Indonesian dish that harmoniously combines the bold flavors of sambal with the unique textures of belut (eel), ikan sawah (swamp fish), and tempeh. This recipe is a perfect balance of spiciness and earthiness, ideal for serving alongside steaming hot rice. Let’s delve into the preparation of this aromatic feast.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Eel (Belut) | 1/4 kg |
| Swamp Fish (Ikan Betok) | 1/4 kg |
| Tempeh | 1 block |
Sambal Ingredients
| Sambal Ingredients | Quantity |
|---|---|
| Bird’s Eye Chili (Cabe Rawit) | 15 pieces |
| Curly Chili (Cabe Keriting) | 3 pieces |
| Garlic (Bawang Putih) | 1 clove |
| Shallots (Bawang Merah) | 3 pieces |
| Kencur (Aromatic Ginger) | 1 small piece |
| Ginger (Jahe) | 1/2 small piece |
| Tamarind (Asam Mateng) | To taste |
| Lime (Jeruk Limo) | To taste |
| Shrimp Paste (Terasi) | To taste |
Instructions
-
Prepare the Fish and Eel:
- Thoroughly clean the belut (eel) and ikan betok (swamp fish). Rinse them well under running water.
- Rub the cleaned fish and eel with a mixture of vinegar and salt. This step helps to enhance the flavor and eliminate any fishy smell.
-
Prepare the Tempeh:
- Cut the tempeh into bite-sized pieces.
- Soak the tempeh in a mixture of seasoning and salt for approximately 15-20 minutes to infuse it with flavor.
-
Fry the Fish and Eel:
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, carefully add the ikan betok and belut to the pan. Fry until both are golden brown and crispy. Make sure they are well-cooked and dry, then remove them from the oil and set aside.
-
Prepare the Sambal:
- In the same pan, add the sambal ingredients: bird’s eye chilies, curly chilies, garlic, shallots, kencur, and ginger. Sauté the ingredients until fragrant, which should take about 3-5 minutes.
- Transfer the sautéed sambal ingredients to a mortar and pestle (cobek) or a food processor, and grind them until smooth, excluding the lime.
-
Combine and Serve:
- In the mortar, add the fried tempeh, ikan betok, and belut. Use the pestle to gently pound them together, ensuring the flavors meld.
- Squeeze fresh lime juice over the mixture and give it a final stir to combine all ingredients evenly.
- Serve the sambal belut, ikan sawah, and tempe penyet with a generous portion of steaming hot rice.
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 30g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | Varies based on added salt |
Tips for Enjoyment
This sambal belut dish is best enjoyed fresh, accompanied by a side of hot rice, which perfectly balances the spiciness of the sambal. You can also pair it with fresh vegetables or a simple cucumber salad for added crunch and freshness.
Explore the rich culinary traditions of Indonesia with this vibrant and flavorful sambal belut recipe. Each bite is a delightful explosion of taste that celebrates the essence of Southeast Asian cuisine! Enjoy your cooking!
