Bandeng Kuah Kuning: Indonesian Yellow Snapper Soup
Indulge in the vibrant and aromatic flavors of Bandeng Kuah Kuning, a delightful Indonesian dish that celebrates the unique tastes of yellow snapper, known as ikan bandeng. This dish, featuring a rich broth infused with spices, offers a tantalizing combination of fish, tofu, and seasonal vegetables, creating a comforting meal that will warm your heart and satisfy your taste buds. Perfect for family gatherings or a cozy evening at home, let’s dive into this delectable recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Snapper (Ikan Bandeng) | 1 whole fish |
| Tofu | 1 block |
| Sayur Manisa (Chayote) | 1 piece |
| Candlenuts (Kemiri) | 4 pieces |
| Shallots (Bawang Merah) | 10 cloves |
| Garlic (Bawang Putih) | 7 cloves |
| Bird’s Eye Chilies (Cabe Rawit) | 5 pieces |
| Lemongrass (Serai) | 3 stalks |
| Bay Leaves (Daun Salam) | 3 leaves |
| Kaffir Lime Leaves (Daun Jeruk) | 2 leaves |
| Ginger (Jahe) | 1 thumb-sized piece |
| Galangal (Lengkuas) | 1 thumb-sized piece |
| Turmeric (Kunyit) | 1 thumb-sized piece |
| Tomato | 1 piece |
| Optional Bird’s Eye Chilies | 4 pieces |
| Basil (Kemangi) | To taste |
| Ground Pepper (Merica Bubuk) | 1 tablespoon |
| Salt and Seasoning | To taste |
| Water | As needed |
Instructions
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Prepare the Ingredients: Begin by cutting the yellow snapper into 3-4 pieces and washing them thoroughly to remove any impurities. Next, chop the tofu and sayur manisa into your preferred sizes, and dice the tomato into small cubes. Lightly bruise the lemongrass and galangal to release their flavors.
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Sauté the Aromatics: In a hot pan, briefly fry the garlic, shallots, and bird’s eye chilies until they become fragrant and golden brown. This step enhances the flavors of the base ingredients.
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Blend the Spice Paste: Once the aromatics are ready, transfer them to a blender along with the candlenuts, ginger, turmeric, salt, and ground pepper. Blend until a smooth paste forms, ensuring that all ingredients are well incorporated.
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Start the Broth: In a pot, bring water to a boil, then add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves. Allow this aromatic mixture to simmer for a few minutes, releasing its essential oils into the broth.
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Cook the Fish and Vegetables: After the broth has reached a rolling boil, gently add the pieces of yellow snapper, tofu, sayur manisa, and the prepared spice paste. Stir well to ensure everything is evenly coated with the spices.
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Finish with Fresh Ingredients: Once the fish is nearly cooked, add the diced tomatoes and fresh basil leaves to the pot. Allow the soup to simmer for an additional 5-10 minutes, letting all the flavors meld beautifully. Adjust the seasoning with salt and additional seasoning as desired.
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Serve and Enjoy: Your Bandeng Kuah Kuning is now ready to be served! Ladle the soup into bowls, ensuring each serving has an ample amount of fish, tofu, and vegetables. This dish is perfect with a side of steamed rice, allowing you to soak up all the delicious broth.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 300 |
| Protein | 25g |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Sugar | 2g |
| Sodium | 600mg |
Conclusion
Bandeng Kuah Kuning is not just a meal; it’s a celebration of flavors, textures, and the rich culinary heritage of Indonesia. This dish combines the delicate taste of yellow snapper with aromatic herbs and spices, creating a delightful balance that can please any palate. Whether you are familiar with Indonesian cuisine or exploring new flavors, this dish is sure to become a favorite in your home. Enjoy the warmth and comfort of this wonderful recipe, and share the love of cooking with friends and family!
