Bandeng Goreng Kuah Santan (Fried Milkfish in Coconut Sauce)
Ingredients
| Ingredient | Quantity |
|---|---|
| Milkfish (Bandeng) | 500 grams (cleaned and washed) |
| Bird’s Eye Chili (Cabai Rawit) | 10 pieces |
| Large Red Chili (Cabai Merah) | 2 pieces (seeds removed) |
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 4 cloves |
| Candlenuts (Kemiri) | 3 pieces |
| Turmeric (Kunyit) | 1 finger-length piece |
| Bay Leaf (Daun Salam) | 1 leaf |
| Galangal (Laos) | 1 finger-length piece |
| Coconut Milk (Santan) | 250 ml |
| Mushroom Broth Powder (Kaldu Jamur) | ½ teaspoon |
| Salt (Garam) | to taste |
| Sugar (Gula Pasir) | ½ teaspoon |
| Cooking Oil | for sautéing |
Instructions
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Begin by frying the cleaned milkfish in hot oil until it is halfway dry and golden brown, then remove from the pan and set aside.
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Rinse all the spices thoroughly. Use a blender or mortar and pestle to grind the shallots, garlic, candlenuts, bird’s eye chili, and large red chili into a smooth paste.
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In the same pan, heat a little oil and sauté the ground spice mixture until fragrant and cooked through. Add the bay leaf and galangal, followed by the fried milkfish.
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Stir gently to ensure the fish is well coated with the spices. Gradually pour in the coconut milk and season with salt, mushroom broth powder, and sugar.
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Allow the mixture to simmer, adjusting the seasoning to taste. Once the coconut milk has come to a gentle boil, turn off the heat.
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Your Bandeng Goreng Kuah Santan is now ready to be served! Enjoy this delightful dish with steamed rice for a comforting meal.
This recipe beautifully combines the rich flavors of coconut with the tender milkfish, creating an ultimate culinary experience that celebrates the essence of traditional Indonesian cuisine.
