Bandeng Asap Masak Santan: A Rich and Flavorful Recipe
Dive into the delightful flavors of Indonesian cuisine with Bandeng Asap Masak Santan, a luscious dish that beautifully combines smoked milkfish with coconut milk, fresh long beans, and aromatic spices. This recipe promises a symphony of flavors that is both comforting and indulgent, perfect for a special family meal or gathering. Let’s explore this delectable dish together!
Ingredients
| Ingredients | Quantity |
|---|---|
| Smoked milkfish (Bandeng) | 2 pieces |
| Long beans (Kacang Panjang) | As needed, cut into pieces |
| Bird’s eye chilies (Cabai Rawit) | 6 pieces |
| Instant coconut milk (Santan) | 1 packet (e.g., Kara) |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Candlenut | 1 piece |
| Galangal | 1 segment, peeled and crushed |
| Salt | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Ground pepper | 1/2 teaspoon |
| Water | As needed (to thin the coconut milk) |
Nutritional Information
Note: Nutritional values may vary based on the specific ingredients used and serving sizes.
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 300 |
| Protein | 25g |
| Carbohydrates | 15g |
| Fats | 18g |
| Fiber | 2g |
| Sodium | 400mg |
Instructions
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Preparation of the Fish: Begin by cutting the smoked milkfish into desired portions. At this stage, you can choose to fry the fish lightly or leave it as is. For an added layer of flavor and texture, I recommend frying the fish until it’s golden brown. This step will enhance the overall taste of the dish.
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Blending the Aromatics: In a blender or mortar and pestle, combine the garlic, shallots, and candlenut. Blend them into a fine paste until the mixture is smooth and fragrant. The key here is to achieve a fine consistency that allows the flavors to meld beautifully when cooked.
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Sautéing the Spices: In a pan over medium heat, add a little oil and then sauté the aromatic paste along with the crushed galangal. Stir the mixture until it becomes fragrant and the colors brighten, about 2-3 minutes. This step infuses the oil with the rich flavors of the spices.
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Adding the Coconut Milk: Pour in the instant coconut milk, and if you prefer a thinner sauce, add a splash of water to achieve your desired consistency. Stir well to combine with the sautéed spices, then reduce the heat to low.
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Seasoning the Sauce: Add the salt, sugar, and ground pepper to the coconut milk mixture. Stir gently to ensure all the seasonings are well integrated. Allow this mixture to simmer gently, keeping a close eye to prevent the coconut milk from separating. It should come to a light boil.
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Incorporating the Vegetables: Once the coconut milk has thickened slightly and the flavors are well blended, add the long beans and the smoked fish to the pan. Stir gently to coat the fish and beans with the sauce.
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Finishing Touches: Finally, add the bird’s eye chilies, taking care not to cook them for too long to preserve their vibrant color and fresh taste. Cook for an additional 2-3 minutes until the long beans are tender yet still crisp.
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Serving: Once the long beans have wilted slightly, remove the pan from the heat. Transfer the dish to a serving plate and enjoy your Bandeng Asap Masak Santan with a side of steamed rice, allowing the coconut sauce to complement the flavors of the fish and vegetables perfectly.
Final Thoughts
Bandeng Asap Masak Santan is more than just a meal; it’s a celebration of flavors and textures that will transport you to the heart of Indonesia with every bite. The combination of smoky fish, creamy coconut milk, and fresh vegetables creates a dish that is both comforting and satisfying. Whether served at a family gathering or as a special treat for yourself, this recipe is sure to delight and impress.
So gather your ingredients, unleash your culinary creativity, and relish in the joy of creating and sharing this exquisite dish!
