Nila Masak Kemangi ala JOSHE (Pindang Nila)
Discover the vibrant flavors of Indonesian cuisine with this delightful recipe for Nila Masak Kemangi, also known as Pindang Nila, featuring tender Nile tilapia cooked to perfection with aromatic herbs and spices. This dish is not only quick to prepare, taking under 30 minutes, but it also bursts with fresh, zesty flavors that are sure to please your palate. Let’s dive into this simple yet delicious recipe that combines the freshness of basil with the richness of the tilapia, creating a truly memorable dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile tilapia (cut into 3 pieces) | 1 whole red tilapia |
| Wood ear mushrooms (sliced) | To taste |
| Spices | |
| Garlic (finely chopped) | 1 clove |
| Shallots (thinly sliced) | 2 pieces |
| Turmeric (mashed) | 2 cm |
| Candlenuts (mashed) | ½ piece |
| Ginger (crushed) | 2 cm |
| Galangal (sliced) | 1 slice |
| Bay leaf | 1 leaf |
| Lemongrass (small stalk) | 1 stalk |
| Garnishes | |
| Basil leaves | 1 handful |
| Tomato (cut into quarters) | 1 piece |
| Green onion | 1 stalk |
| Whole chili peppers (to taste) | 3 pieces |
| Cooking oil | 2 tablespoons |
| Water | 500 ml |
| Pepper and salt | To taste |
Instructions
| Step | Instruction |
|---|---|
| 1 | Begin by preparing your intention for cooking; remember, cooking should always be a joyful experience! This recipe focuses on simplicity, opting for a clear broth version. |
| 2 | Heat the cooking oil in a pot over medium heat. Sauté the sliced shallots and minced garlic until they become fragrant, releasing their wonderful aromas into the oil. |
| 3 | Once the shallots and garlic are aromatic, add the mashed turmeric and candlenuts to the pot, stirring to combine. Follow this by pouring in the water and allowing it to come to a gentle simmer. |
| 4 | As the water begins to heat, add the bay leaf, sliced galangal, crushed ginger, and the lemongrass stalk, allowing these flavors to infuse into the broth. |
| 5 | Next, gently place the tilapia pieces into the pot. Allow the fish to cook in the simmering broth until it becomes tender and fully cooked through. |
| 6 | Add the sliced wood ear mushrooms to the pot, stirring gently to combine, and season the broth with salt and pepper to taste. |
| 7 | Finish the dish by adding the basil leaves, chopped green onion, and quartered tomatoes to the pot, allowing them to wilt slightly in the heat. |
| 8 | Taste the broth and adjust the seasoning if necessary, ensuring a balanced flavor profile that highlights the freshness of the herbs and spices. |
| 9 | Serve your Nila Masak Kemangi hot, and enjoy the vibrant flavors of this quick and satisfying dish that brings a taste of Indonesian cuisine to your table! |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 280 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | 70 mg |
| Sodium | 500 mg |
Indulge in the delightful flavors of Nila Masak Kemangi, a recipe that not only nourishes the body but also brings joy and warmth to the heart. Perfect for a family meal or a gathering with friends, this dish celebrates the essence of simple, home-cooked Indonesian cuisine. Enjoy!
