Gulai Salai Patin: A Flavorful Delight
Indulge in the rich and aromatic flavors of Gulai Salai Patin, a traditional dish that showcases the unique taste of smoked patin fish combined with a medley of fragrant herbs and spices. This recipe invites you into the heart of Indonesian cuisine, where each ingredient plays a vital role in creating a warm and inviting meal that is perfect for sharing with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked Patin Fish (Salai Ikan Patin) | 3 pieces |
| Cassava Leaves (Daun Singkong) | To taste |
| Lemongrass (Batang Sereh) | 1 stalk |
| Salam Leaves (Daun Salam) | To taste |
| Turmeric Leaves (Daun Kunyit) | Torn into pieces, to taste |
| Galangal (Lengkuas) | Crushed, to taste |
| Coconut Milk (Santan Kara) | 1 package (approximately 400 ml) |
| Spice Paste (Bumbu Halus) | |
| Shallots (Bawang Merah) | 3 pieces |
| Garlic (Bawang Putih) | 5 cloves |
| Red Curly Chilies (Cabe Keriting Merah) | 5 pieces |
| Bird’s Eye Chilies (Cabe Rawit Merah) | 5 pieces |
| Fresh Turmeric (Kunyit) | 2 cm piece |
| Ground Pepper (Lada Bubuk) | To taste |
| Ground Coriander (Ketumbar Bubuk) | To taste |
| Candlenuts (Kemiri) | 2 pieces |
| Salt | To taste |
| Sugar | To taste |
| Stock Powder (Kaldu Bubuk) | To taste |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | Approximately 25 g |
| Carbohydrates | Approximately 15 g |
| Fats | Approximately 20 g |
| Fiber | Approximately 4 g |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, red curly chilies, bird’s eye chilies, fresh turmeric, ground pepper, ground coriander, and candlenuts together in a food processor or mortar and pestle until you achieve a smooth paste.
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Sauté the Spice Paste: In a large pot, heat a splash of oil over medium heat. Add the spice paste and sauté it until it becomes fragrant, releasing its delicious aromas into the air.
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Add Aromatics: Stir in the lemongrass stalk, salam leaves, torn turmeric leaves, and crushed galangal, allowing them to infuse their flavors into the spice mixture for a couple of minutes.
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Introduce the Fish: Carefully add the smoked patin fish pieces into the pot, gently stirring to coat them with the spice mixture.
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Add Liquids: Pour in the coconut milk and a moderate amount of water—be mindful not to add too much liquid, as this will affect the consistency of the gulai. Stir well to combine.
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Incorporate the Greens: Add the previously boiled cassava leaves to the pot.
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Simmer and Season: Allow the mixture to simmer gently while stirring occasionally. Be cautious not to let the coconut milk curdle; maintain a gentle heat. Taste and season with salt, sugar, and stock powder according to your preference.
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Final Cooking: Let the gulai simmer until the smoked patin fish becomes tender and fully infused with the aromatic flavors, about 15-20 minutes.
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Serve: Once cooked, taste and adjust the seasoning if necessary. Serve the gulai salai patin hot, accompanied by steaming rice for a delightful and satisfying meal.
Enjoying Gulai Salai Patin
This dish is not just a meal; it is an experience that transports you to the vibrant flavors of Indonesian cuisine. The combination of smoked fish, aromatic herbs, and creamy coconut milk creates a dish that is both comforting and invigorating. Perfect for family gatherings or a cozy night in, Gulai Salai Patin is sure to impress with its rich flavors and inviting aromas. Enjoy!
