Bumbu Kuning Ikan Nila: A Culinary Delight
Indulging in the vibrant flavors of Indonesian cuisine, Bumbu Kuning Ikan Nila brings forth a medley of spices and ingredients that not only elevate the humble tilapia but also create a dish bursting with character and warmth. Perfect for family gatherings or a cozy dinner at home, this recipe invites you to explore the aromatic world of Indonesian cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Nila (Tilapia) | 1 kg |
| Garlic (Bawang Putih) | 5 cloves |
| Shallots (Bawang Merah) | 6 cloves |
| Bird’s Eye Chili (Cabe Rawit Setan) | 15 whole |
| Ladaku Seasoning | 1/4 teaspoon |
| Coriander (Ketumbar) | 1/2 teaspoon |
| Candlenuts (Kemiri) | 3 pieces |
| Turmeric (Kunyit) | 2 cm, fresh |
| Galangal (Lengkuas) | 2 cm, fresh |
| Lemongrass (Serai) | 1 stalk |
| Kaffir Lime Leaves (Daun Jeruk) | 4 leaves |
| Bay Leaves (Daun Salam) | 3 leaves |
| Ginger (Jahe) | 2 cm, fresh |
| Coconut Milk (Santan) | 1/2 coconut, squeezed |
| Salt (Garam) | 1.5 teaspoons |
| Masako Seasoning | 1 packet |
| Sugar (Gula) | 1.5 tablespoons |
| Water | To taste |
| Cooking Oil | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 450 |
| Protein | 35 g |
| Carbohydrates | 15 g |
| Fats | 30 g |
| Fiber | 2 g |
| Sodium | Varies |
Instructions
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Prepare the Fish: Begin by cutting the ikan nila (tilapia) into two portions. Heat oil in a pan and fry the fish until golden and cooked through. Once done, set the fish aside to drain excess oil.
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Make the Spice Paste: In a blender or food processor, combine the bawang merah (shallots), bawang putih (garlic), ladaku seasoning, ketumbar (coriander), kemiri (candlenuts), kunyit (turmeric), gula (sugar), garam (salt), and masako seasoning. Blend until a smooth paste forms. Set this spice paste aside for later use.
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Prepare Aromatic Ingredients: Using a mortar and pestle, lightly crush the serai (lemongrass), lengkuas (galangal), and jahe (ginger) to release their flavors.
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Cook the Spice Mixture: In a large pot, heat a bit of oil over medium heat. Add the previously made spice paste along with the crushed cabe rawit setan (bird’s eye chili), serai, lengkuas, and jahe. Sauté the mixture until it becomes fragrant, filling your kitchen with an enticing aroma.
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Combine Fish and Liquid: Gently place the fried fish into the pot, allowing the flavors to meld. Add enough water to cover the fish partially, letting the spices penetrate the fish and ensuring it remains moist.
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Finish with Coconut Milk: Pour in the santan (coconut milk) and stir gently. Allow the mixture to simmer until it reaches a boil. Taste and adjust seasoning as necessary; this is your opportunity to make it uniquely yours.
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Serve: Once cooked through and flavorful, remove from heat and serve the Bumbu Kuning Ikan Nila hot with steamed rice, accompanied by fresh vegetables or a side salad for a complete meal.
Tips for Perfecting Bumbu Kuning Ikan Nila
- Adjusting Spice Level: If you prefer a milder dish, reduce the number of cabe rawit (bird’s eye chili) used in the recipe.
- Experiment with Ingredients: Feel free to incorporate other fish varieties or vegetables to create a delightful variation of this recipe.
- Serving Suggestions: This dish pairs beautifully with a side of jasmine rice and a refreshing cucumber salad to balance the richness of the coconut milk.
Enjoyment and Final Thoughts
Creating Bumbu Kuning Ikan Nila is more than just preparing a meal; it’s about embracing the vibrant flavors and aromatic spices that characterize Indonesian cuisine. Whether you are sharing this dish with family or savoring it on your own, the warmth and depth of flavors will undoubtedly make this culinary journey one to remember. Enjoy your cooking adventure, and may this dish bring joy and satisfaction to your table!
