Wedel Bandeng (Sautéed Milkfish Offal)
Discover the unique flavors of Wedel Bandeng, a classic Indonesian dish that uses milkfish offal, bringing out its rich, savory essence through a blend of spices and aromatics. Perfect for adventurous foodies seeking authentic Indonesian flavors, this recipe uses fresh, bold ingredients like bird’s eye chilies, lime, and traditional seasonings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milkfish offal (jerohan bandeng), cleaned | 250 grams |
| Lime | 1 fruit (juice only) |
| Shallots, thinly sliced | 5 cloves |
| Garlic, thinly sliced | 2 cloves |
| Large red chili, sliced | 1 piece |
| Bird’s eye chilies (rawit) | 20 pieces (adjust to taste) |
| Galangal, crushed | As needed |
| Ginger, crushed | As needed |
| Kaffir lime leaf | 1 leaf |
| Bay leaf | 1 leaf |
| Cooking oil | As needed |
| Salt | To taste |
| Seasoning powder (e.g., Masako) | 1 packet |
Instructions
| Step | Instructions |
|---|---|
| 1 | Clean the milkfish offal thoroughly by removing any waste or bile residue. Rinse well, then drizzle with lime juice. Let it sit briefly to neutralize any fishy odor, then rinse again to ensure freshness. |
| 2 | Sauté the aromatics: In a hot pan, heat the cooking oil, then add shallots and garlic. Sauté until the aroma is fragrant. |
| 3 | Add the spices and chilies: Stir in the large red chili, bird’s eye chilies, galangal, ginger, kaffir lime leaf, and bay leaf. Cook until the spices are fragrant and the chilies soften slightly. |
| 4 | Season the mixture: Add salt and seasoning powder (Masako) to the pan, adjusting to taste. Stir to combine well with the sautéed spices. |
| 5 | Cook the milkfish offal: Add the cleaned milkfish offal to the pan. Stir occasionally and cook until the offal is tender and fully cooked. |
| 6 | Serve and enjoy: Remove from heat, and serve hot with steamed rice. Enjoy the authentic flavors of this Indonesian delicacy! |
