Title: Indonesian Sambal Goreng Tofu and Mackerel Recipe
Ingredients:
- 1/2 kg mackerel (steamed and flaked)
- 10-15 pieces tofu puffs, halved
- 1 liter medium-thick coconut milk
- 2 large red chilies, sliced diagonally
- 2 large green chilies, sliced diagonally
- 1 piece ginger, bruised
- 1 piece galangal, bruised
- 1 stalk lemongrass, white part only, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 1 tsp brown sugar
- Salt, to taste
Spice Paste:
- 6 shallots
- 3 garlic cloves
- 3 candlenuts, roasted
- 1/2 tsp coriander seeds
- 2 cm turmeric root
- 3 bird’s eye chilies
- 3 large red chilies
Steps:
- Fry the mackerel until partially cooked, then set aside.
- Sautรฉ the spice paste until fragrant.
- Add ginger, galangal, lemongrass, red and green chilies, bay leaves, and kaffir lime leaves. Stir well.
- Pour in the coconut milk, stirring gently to prevent it from separating. Add salt and brown sugar, adjust seasoning to taste.
- Add the partially cooked mackerel and tofu puffs. Bring to a boil once more.
- Remove from heat and serve hot.
Instructions for Love With Recipes:
Indonesian Sambal Goreng Tofu and Mackerel is a delightful dish that combines the richness of coconut milk with the savory flavors of mackerel and tofu puffs. Start by frying the mackerel until it’s just half cooked, then set it aside. In a pan, sautรฉ a fragrant spice paste made from shallots, garlic, candlenuts, coriander seeds, turmeric, and chilies. Add bruised ginger, galangal, lemongrass, sliced red and green chilies, bay leaves, and kaffir lime leaves, stirring to release their aromas.
Next, pour in a generous amount of medium-thick coconut milk, taking care not to let it curdle. Season with a touch of brown sugar and salt, adjusting to your taste preferences. Introduce the partially cooked mackerel and halved tofu puffs to the simmering sauce, allowing the flavors to meld together beautifully.
Once the dish reaches a hearty boil, remove it from the heat and serve promptly to enjoy its full, creamy goodness. Indonesian Sambal Goreng Tofu and Mackerel is best enjoyed hot, served with steamed rice to soak up the aromatic sauce and savor every bite.
