Bitter Melon and Bandeng in Kluwak Sauce (Pamarrasan)
Discover the vibrant flavors of Indonesian cuisine with this aromatic dish featuring bitter melon and bandeng fish, simmered in a rich kluwak sauce. This recipe blends the unique taste of kluwak—a fermented nut with a distinctive earthy flavor—with the robust flavors of fried fish and the subtle bitterness of melon, creating a harmonious and unforgettable meal.
Ingredients:
- 3 large bitter melons (pare)
- 2 bandeng fish (or eel as an alternative)
- 2 stalks lemongrass (bruised)
- 3 cm galangal (bruised)
- 3 cloves garlic (sliced thinly)
- 4 shallots (sliced thinly)
- A handful of dried kluwak nuts (soaked in a little hot water)
- 2 spring onions (chopped)
- Whole bird’s eye chilies (to taste)
- Salt to taste
- Cooking oil
Instructions:
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Prepare the Bitter Melon:
- Slice the bitter melons into thin rounds, ensuring they are not too thick. Sprinkle with a handful of salt and gently squeeze to extract the bitter juices. Rinse the slices under cold water to remove excess salt and bitterness. Set aside.
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Fry the Fish:
- Heat a small amount of cooking oil in a pan over medium heat. Fry the bandeng fish until it is half-cooked and lightly golden. Remove the fish from the pan and set it aside.
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Sauté Aromatics:
- In the same pan, add a bit more oil if needed and sauté the sliced shallots and garlic until fragrant and golden brown. Add the bruised lemongrass and galangal, continuing to sauté until they release their aroma.
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Incorporate Kluwak:
- Stir in the soaked kluwak nuts, cooking briefly to blend the flavors. Be careful not to let the mixture burn. Add a small amount of water to form a thick paste.
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Simmer the Bitter Melon:
- Add the prepared bitter melon slices to the pan, mixing thoroughly with the kluwak paste. Pour in approximately 500 ml of water and stir to combine. Allow the mixture to simmer until the bitter melon is tender.
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Add the Fish:
- Gently fold in the pre-fried bandeng fish. Season with salt to taste and continue to cook for an additional 7-10 minutes. Add whole bird’s eye chilies according to your spice preference.
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Finish and Serve:
- Stir in the chopped spring onions and adjust the seasoning with additional salt or a touch of bouillon powder if desired. Taste and adjust as needed. Once everything is well-mixed and heated through, remove from heat.
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Enjoy:
- Serve the Bitter Melon and Bandeng in Kluwak Sauce hot, alongside steamed rice or as part of a larger Indonesian meal. This dish promises a complex interplay of flavors and textures that will tantalize your taste buds.
Indulge in this flavorful and unique Indonesian dish, perfect for a family dinner or special occasion. Enjoy the depth of kluwak combined with the richness of fried fish and the distinctive taste of bitter melon. Happy cooking!
