Aromatic Indonesian Carp Stew

Sayur Ikan Mas Recipe

Ingredients:

• 1/2 kg of Carp (Ikan Mas), cut into pieces
• For the Spice Paste:
  • 1 clove garlic
  • 1 teaspoon fine salt
  • 1/2 inch turmeric root
  • 1/2 inch ginger
  • 1/4 piece of palm sugar (gula merah)
  • 1/2 teaspoon white pepper
  • 6 bird’s eye chilies (cabe rawit)
  • A dash of flavor enhancer (optional)
  • 2 pieces of honje (aromatic herb), crushed
  • 1 tablespoon cooking oil
  • 5 shallots (bawang merah)

Steps:

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1. Begin by grinding the spice paste ingredients into a smooth mixture. This includes the garlic, fine salt, turmeric, ginger, palm sugar, white pepper, and bird’s eye chilies. You can use a mortar and pestle or a food processor to achieve a fine consistency.

2. Heat the cooking oil in a pan over medium heat. Add the ground spice paste to the pan and sauté until it becomes fragrant and the oil starts to separate from the paste.

3. Pour in enough water to create a sauce, and bring it to a gentle boil. Once the water is simmering, add the cut pieces of carp to the pan.

4. Allow the dish to cook until the fish is tender and the flavors are well absorbed. Be cautious not to stir too frequently to avoid breaking up the fish pieces.

5. Once the fish is cooked and the flavors have melded together, turn off the heat. Transfer the dish to a large serving bowl.

6. Serve the Sayur Ikan Mas warm and enjoy the rich, aromatic flavors of this traditional Indonesian dish.

This recipe is perfect for a hearty and flavorful meal, showcasing the delightful blend of spices and the tender carp.