Indonesian fish recipes

Coconut-Creamed Smoked Milkfish with Tempeh and Tofu

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Bandeng Asap in Coconut Milk

Delight your taste buds with this traditional Indonesian dish, Bandeng Asap masak santan, featuring smoked milkfish cooked in rich coconut milk, complemented by tempeh and tofu. The balance of flavors from the aromatic spices and creamy texture of coconut milk creates a dish that is both comforting and satisfying, perfect for pairing with steamed rice.

Ingredients

Ingredient Quantity
Smoked Milkfish (Bandeng Asap) 1 whole fish (cut into pieces)
Tempeh 1 package
Tofu (preferably Bandung tofu) 1 package
Instant Coconut Milk 2 packets (Sun Segitiga)
Spice Paste
Shallots 6 cloves
Garlic 4 cloves
Bird’s Eye Chili 6 pieces
Candlenuts (Kemiri) 4 pieces
Galangal 1 small piece (crushed)
Turmeric 1 small piece
Kaffir Lime Leaves 2 leaves
Bay Leaves 2 leaves
Salt to taste
Flavor Enhancer to taste

Instructions

  1. Prepare the Ingredients: Begin by cutting the smoked milkfish into several pieces, ensuring they are manageable for cooking. Next, cut the tofu into triangles and slice the tempeh into thin pieces.

  2. Fry the Tofu and Tempeh: In a hot pan, fry the tofu and tempeh pieces until they are half-cooked. Once they achieve a light golden color, remove them from the heat and let them drain on a paper towel to absorb any excess oil.

  3. Make the Spice Paste: In a mortar and pestle, blend the shallots, garlic, bird’s eye chili, and candlenuts until they form a smooth paste. It’s advisable to crush the galangal and turmeric rather than blend them for a more authentic texture.

  4. Sauté the Spice Paste: Heat a little oil in a pot over medium heat, then add the prepared spice paste. Sauté the mixture until it becomes fragrant, allowing the spices to infuse the oil.

  5. Combine Ingredients: Once the paste is aromatic, carefully add the smoked milkfish, fried tofu, and tempeh into the pot. Pour in the instant coconut milk and add enough water to cover the ingredients.

  6. Add Aromatics: Toss in the kaffir lime leaves and bay leaves for added fragrance. Season the mixture with salt and your preferred flavor enhancer.

  7. Cook: Allow the dish to come to a gentle boil. Once boiling, reduce the heat and let it simmer until all the ingredients are well-cooked and the flavors meld beautifully together.

  8. Serve: Your delicious Bandeng Asap in Coconut Milk is ready! Serve hot alongside a generous portion of steamed rice for a fulfilling meal that will warm your heart and satisfy your cravings.

Nutritional Information

Nutrient Amount per Serving (approx. 1 cup)
Calories 320 kcal
Protein 22 g
Fat 18 g
Carbohydrates 16 g
Fiber 3 g
Sodium 560 mg

This Bandeng Asap masak santan recipe not only showcases the rich culinary traditions of Indonesia but also embodies the love and care that goes into every home-cooked meal. Perfect for family gatherings or a cozy dinner, it’s a delightful dish that invites you to savor each bite. Enjoy your culinary adventure!

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