Gurame Kuah Kuning: A Flavorful Indonesian Dish
Indulge in the vibrant flavors of Indonesian cuisine with this delectable Gurame Kuah Kuning, a traditional dish featuring gourami fish cooked in a savory yellow broth. This recipe is not just about nourishment; it encapsulates the essence of home-cooked meals, where the aroma of spices fills the air, and every bite takes you on a journey through the rich culinary heritage of Indonesia. Perfect for family gatherings or a comforting weeknight dinner, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame Fish | 3 medium-sized fish |
| Spice Paste | |
| – Shallots (Bawang Merah) | 7 cloves |
| – Garlic (Bawang Putih) | 3 cloves |
| – Red Chili Peppers (Cabe Rawit) | 25 or to taste |
| – Black Pepper (Lada) | ½ teaspoon |
| – Fresh Turmeric (Kunyit) | 1 finger-sized piece |
| – Fresh Ginger (Jahe) | 1 finger-sized piece |
| Crushed Seasonings | |
| – Bay Leaves (Daun Salam) | 3 leaves |
| – Lemongrass (Sereh) | 2 stalks |
| – Tomato (Iris) | 1, sliced |
| – Spring Onion and Celery (Iris) | 1 stalk each |
| Cooking Essentials | |
| – Cooking Oil | As needed |
| – Water | As needed |
| – Salt (Garam) | To taste |
| – Seasoning Powder (Sasa) | To taste |
Instructions
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Prepare the Fish: Begin by cleaning the gourami fish thoroughly. Cut each fish into two halves or according to your preference, ensuring all scales and entrails are removed for a fresh taste.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, red chili peppers, black pepper, turmeric, and ginger. Blend these ingredients until they form a smooth paste.
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Sauté the Spices: Heat a generous amount of cooking oil in a large frying pan over medium heat. Once the oil is hot, add the spice paste you prepared earlier. Sauté the mixture until it becomes aromatic, allowing the flavors to meld beautifully.
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Add Fresh Ingredients: Incorporate the sliced tomato, bay leaves, and lemongrass into the pan. Stir well, then add a splash of water to help the spices cook down, ensuring everything is well combined.
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Cook the Fish: Gently add the gourami fish pieces into the pan, ensuring each piece is coated with the fragrant spice mixture. Stir carefully to prevent breaking the fish, allowing it to absorb the rich flavors.
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Add Water: Pour in enough water to create a broth that covers the fish. Adjust the amount based on your preference for a thicker or thinner soup.
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Season the Broth: Sprinkle in salt and seasoning powder (Sasa) to taste. Allow the broth to come to a boil, letting the fish cook thoroughly and the flavors deepen.
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Finish with Greens: Just before serving, add the sliced spring onion and celery to the pan. Stir gently and taste for seasoning, adjusting as necessary.
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Serve and Enjoy: Once the broth is bubbling and the fish is cooked through, transfer your Gurame Kuah Kuning to a serving bowl. This dish is best enjoyed hot, served with steamed rice or as part of a larger Indonesian meal spread.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~30 g |
| Carbohydrates | ~10 g |
| Fat | ~12 g |
| Fiber | ~2 g |
| Sodium | ~600 mg |
Cooking Tips
- Spice Level: Adjust the number of chili peppers according to your spice tolerance. You can substitute with milder peppers if preferred.
- Freshness is Key: Use fresh herbs and spices for the best flavor. If you can find fresh turmeric, it will add a wonderful depth to the dish.
- Serving Suggestions: This dish pairs excellently with a side of fried tofu, steamed rice, or a fresh vegetable salad to balance the richness of the broth.
By following these steps, you can create a memorable Gurame Kuah Kuning that showcases the beauty of Indonesian flavors. Embrace the warmth and comfort of this dish, as it brings family and friends together around the dining table, creating cherished moments and delightful memories. Enjoy!
