Mujaher Tahu Santan Pedas
This tantalizing recipe for Mujaher Tahu Santan Pedas is a delightful Indonesian dish that brings together the savory flavors of fried fish and tofu in a rich coconut milk sauce, enhanced by a symphony of spices. The fresh herbs and spices not only add depth to the dish but also make it incredibly aromatic and inviting. Perfect for a family meal or a gathering with friends, this dish will surely impress anyone who enjoys a spicy, creamy flavor profile.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mujaher fish | 1/2 kg (approximately 4 medium-sized pieces) |
| Brown tofu | 6 pieces |
| Coconut milk | 400 ml |
| Green onion | 3 stalks |
| Basil leaves | A handful |
| Cooking oil | As needed |
| Spices | |
| Garlic | 2 cloves |
| Shallots | 8 cloves |
| Red chili | 1 piece |
| Bird’s eye chili (cabe rawit) | 10 pieces |
| Candlenuts (kemiri) | 3 pieces |
| Galangal | A small piece |
| Turmeric | 1/4 thumb-sized piece |
| Ginger | 1/2 thumb-sized piece |
| Kaffir lime leaf | 1 leaf |
| Salt | 1/2 tablespoon |
| Sugar | 1/4 tablespoon |
| Seasoning (optional) | 1/4 teaspoon |
Instructions
-
Prepare the Fish
Start by thoroughly cleaning the mujaher fish and cut them into halves. Once cleaned, set them aside to drain. -
-
Fry the Fish
In a frying pan, heat oil over medium heat. Fry the fish pieces until they are golden brown and crispy, about 5-7 minutes per side, depending on thickness. Remove the fried fish and set aside on a paper towel to drain excess oil. -
Prepare the Spice Paste
While the fish is frying, prepare the spice paste. Clean the garlic, shallots, and the large red chili, then slice them into smaller pieces. In the same pan used for frying, add a bit more oil if necessary, and sauté the sliced shallots, garlic, and red chili until they become fragrant and golden brown. Afterward, remove from heat and blend the mixture until smooth, leaving out the galangal and kaffir lime leaf. -
Cook the Tofu and Spice Mixture
In a clean wok or pot, add about 200 ml of water and the blended spice mixture. Add the kaffir lime leaf and galangal to the pot. Once boiling, carefully add the brown tofu, which has been cut into diagonal slices, and the fried fish pieces. Let it simmer for about 3 minutes. -
Add Coconut Milk and Season
Slowly pour in the coconut milk and add the chopped green onions. Taste the sauce and adjust the seasoning with salt, sugar, and any additional seasoning if desired. Allow the mixture to simmer until it thickens slightly, and all flavors meld together. -
Final Touch
Just before serving, stir in the fresh basil leaves and cook for another minute until wilted. -
Serve
Once everything is cooked through and the flavors are well combined, serve your Mujaher Tahu Santan Pedas hot, ideally with steamed rice to soak up the delicious sauce.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Sodium | 500 mg |
Enjoyment Tips
Mujaher Tahu Santan Pedas can be enjoyed on its own, but it also pairs beautifully with steamed jasmine rice or fluffy coconut rice to balance the richness of the dish. Feel free to adjust the spice levels according to your preference; you can reduce the number of bird’s eye chilies for a milder flavor or add more for an extra kick! The addition of lime wedges on the side can also enhance the dish, giving it a fresh zesty flavor.
With its delightful medley of flavors and textures, Mujaher Tahu Santan Pedas is sure to become a favorite in your culinary repertoire, showcasing the incredible diversity and richness of Indonesian cuisine. Happy cooking!
