Ikan Kembung with Tofu and Tempe in Spicy Coconut Milk
Ingredients:
| Ingredient | Amount |
|---|---|
| Ikan Kembung (Mackerel) | 1/2 kg |
| Tempeh | 1/2 block |
| Firm Tofu | 1/2 block |
| Shallots | 5 cloves, finely ground |
| Garlic | 3 cloves, finely ground |
| Candlenuts (Kemiri) | 2, finely ground |
| Ground Black Pepper | 1/2 tbsp |
| Coriander Seeds | 1/2 tbsp |
| Red Chilies | 10 (adjust to taste) |
| Galangal (Laos) | 1 thumb-sized piece, crushed |
| Instant Coconut Milk | 1 packet |
| Spring Onions | As needed, chopped |
| Bird’s Eye Chilies | 5 (optional, adjust to taste) |
| Salt | To taste |
| Sugar | To taste |
Instructions:
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Prepare the Fish: Clean the mackerel thoroughly and fry it until half-cooked. Set aside.
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Prepare the Tofu and Tempeh: Clean the tofu and tempeh. You can either steam or fry them until they are just slightly golden. If frying, ensure they remain soft and not over-crispy. Set aside.
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Create the Spice Paste: In a mortar or food processor, blend the shallots, garlic, candlenuts, ground black pepper, coriander seeds, red chilies, and galangal until you get a smooth paste.
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Sauté the Paste: Heat a little oil in a pan and sauté the spice paste until fragrant. Once it turns aromatic, add the tofu, tempeh, and mackerel to the pan.
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Simmer with Water: Pour in a little water, just enough to allow the flavors to blend, and cover the pan. Let the mixture simmer for a few minutes until the fish, tempeh, and tofu absorb the flavors of the spices.
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Add Coconut Milk: Once most of the water has evaporated, pour in the coconut milk. Stir continuously to ensure the coconut milk doesn’t curdle. Add salt and sugar to taste. Bring to a gentle boil while stirring.
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Final Touches: Adjust seasoning with salt and sugar if necessary. Add the bird’s eye chilies and spring onions, then let the mixture boil one last time.
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Serve: Once the dish has reached your desired consistency and the flavors have melded together, remove from heat. Serve hot with steamed rice.
This delicious and hearty dish combines the richness of mackerel, tempeh, and tofu with the spicy and creamy coconut milk base. Perfect for a warm family meal!
