Mangut Kepala Manyung: A Delightful Indonesian Dish
Mangut Kepala Manyung is a traditional Indonesian dish that brings together the rich flavors of fish head and aromatic spices, creating a sumptuous meal that pairs beautifully with warm rice and crispy crackers. This recipe will guide you through the preparation of this unique dish, ensuring that you can recreate its savory goodness in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish heads (ikan kepala manyung) | 6 pieces |
| Young bamboo shoots (rebung muda) | 500 grams, sliced thin and boiled twice |
| Coconut milk (santan) | 1 liter from 1 coconut |
| Water | 1.5 liters |
| Seasoning | |
| Salt | To taste |
| Brown sugar (gula merah) | To taste |
| Flavor enhancer (penyedap rasa) | To taste |
| MSG (micin) | Optional |
| Bay leaves (daun salam) | 3 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Fresh galangal (laos) | A thumb-sized piece, crushed |
| Ground spices | |
| Red and bird’s eye chilies | 100 grams, steamed |
| Shallots (bawang merah) | 10 pieces |
| Garlic (bawang putih) | 5 cloves |
| Candlenuts (kemiri) | 5 pieces |
| Ginger (jahe) | 2 cm |
| Turmeric (kunyit) | 2 cm |
| Greater galangal (kencur) | 2 pieces, 2 cm each |
| Aromatic orange peel | To taste (optional) |
| Cooking oil | For sautéing |
Instructions
-
Prepare the Ground Spices:
Begin by steaming the red and bird’s eye chilies until soft. Once cooled, combine them with shallots, garlic, candlenuts, ginger, turmeric, and greater galangal in a food processor or mortar and pestle. Blend or pound them into a smooth paste. -
-
Sauté the Spices:
In a large pot or wok, heat some cooking oil over medium heat. Add the ground spice mixture, along with the bay leaves and kaffir lime leaves. Season with a pinch of salt. Sauté this mixture until the spices become fragrant and the oil begins to separate. -
Add the Bamboo Shoots:
Once the spices are aromatic, add the boiled bamboo shoots to the pot. Stir well to coat them in the spice mixture, allowing them to absorb the flavors for a couple of minutes. -
Add Water and Fish:
Pour in the water and bring it to a boil. Carefully add the fish heads to the pot, ensuring they are submerged in the liquid. Season with salt, brown sugar, and the flavor enhancer. If you choose to use MSG, add it now as well. -
Incorporate Coconut Milk:
Once the mixture reaches a rolling boil, gently pour in the coconut milk. Stir to combine and bring back to a gentle boil. Cook until the coconut milk has thickened slightly and the fish heads are fully cooked, which typically takes about 15-20 minutes. -
Taste and Adjust:
Taste the broth and adjust the seasoning as needed. You may want to add more salt or sugar according to your preference. -
Serve:
Mangut Kepala Manyung is best enjoyed hot. Serve it with steamed white rice and your favorite crackers for a delightful meal. Enjoy the burst of flavors and textures, and don’t forget to add more rice if you wish!
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 300-400 kcal |
| Protein | 25-30 g |
| Carbohydrates | 30-40 g |
| Fats | 15-20 g |
| Fiber | 3-5 g |
| Sodium | Varies with seasoning |
This dish is a true representation of Indonesian culinary traditions, where fresh ingredients and vibrant flavors come together in perfect harmony. Whether you’re familiar with Indonesian cuisine or trying it for the first time, Mangut Kepala Manyung is sure to leave a lasting impression. Enjoy your culinary adventure!
