Creamy Coconut Snapper Stew with Tempe and Long Beans

White Snapper Cooked in Coconut Milk

Ingredients:

• 2 pieces of white snapper head, cleaned
• 1/2 block tempe, cut into triangles
• Long beans (optional)
• 10 small red chilies
• 65 ml ready-to-use coconut milk
• 300 ml water
• 4 cloves garlic
• 8 cloves shallots
• 1 ripe tomato
• Sugar and salt to taste

Instructions:

1. Preparation of Snapper Head:

   • Begin by deciding how you’d like to prepare the snapper head. You can either braise it first or boil it. For a more traditional approach, braise the snapper head until it starts to develop a deeper flavor.

2. Blend the Aromatics:

   • In the meantime, blend the garlic, shallots, and half of the ripe tomato until smooth. You can use a traditional pestle and mortar for a more authentic texture.

3. Cook the Base:

   • Heat a little oil in a pan and sauté the blended mixture until it becomes fragrant and slightly golden.

4. Add Liquids:

   • Pour in the water and bring to a simmer. Allow it to cook until it reduces slightly.

5. Incorporate Coconut Milk:

   • Stir in the ready-to-use coconut milk. Continue to stir to ensure the coconut milk does not separate or curdle.

6. Add Remaining Ingredients:

   • Add the tempe, long beans (if using), small red chilies, and the remaining half of the tomato. Stir gently to combine.

7. Simmer Until Done:

   • Let the mixture cook, stirring occasionally, until the vegetables and tempe are fully cooked and the flavors have melded together.

8. Season and Serve:

   • Adjust the seasoning with sugar and salt to taste. Once everything is well-cooked and the flavors are balanced, the dish is ready to serve.

9. Enjoy Your Dish:

   • Serve hot and enjoy this rich and flavorful white snapper dish cooked in coconut milk.

Feel free to experiment with the ingredients and adjust them to your liking. Happy cooking! 😊