Ikan Mas Tempe Semangit ala Kham
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mas (carp) | 3 or 4 whole fish |
| Tempe semangit (fermented tempe) | 1 piece |
| Bawang merah (red onions) | 5 cloves |
| Bawang putih (garlic) | 5 cloves |
| Cabai besar (large chili) | 5 pieces |
| Cabai rawit (bird’s eye chili) | 12 pieces |
| Gula (sugar) | To taste |
| Penyedap rasa (seasoning) | To taste |
| Jahe (ginger) | 2 pieces |
| Santan kelapa (coconut milk) | To taste |
| Air (water) | As needed |
Instructions
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Prepare the Fish: Clean the ikan mas thoroughly, cutting it to your preferred size. In a pot, boil the fish with ginger and a portion of the ground red onion and garlic mixture until cooked through.
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Prepare the Tempe: Boil the tempe semangit until tender, then drain and mash it into a smooth consistency.
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Make the Spice Paste: Blend the ginger, garlic, red onions, large chilies, and bird’s eye chilies until smooth. In a pan, sauté this spice paste until it becomes aromatic.
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Combine Ingredients: Once the spice mixture is fragrant, add the cooked fish and mashed tempe into the pan. Pour in the coconut milk and enough water to create a sauce.
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Season and Serve: Let the mixture simmer for a few minutes. Adjust the seasoning with sugar and additional seasoning to taste. Once everything is well combined and heated through, serve hot.
Enjoy this aromatic dish that beautifully marries the flavors of fish and fermented tempe!
