Indonesian lamb recipes

Creamy Smoked Milkfish Stew with Tempe and Tofu

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Smoked Milkfish in Coconut Milk

Ingredients:

  • 1 whole smoked milkfish (bandeng asap)
  • 1 package tempe (fermented soybeans)
  • 1 package tofu (I use Bandung tofu)
  • 2 packets instant coconut milk (I use Sun Segitiga)

For the Spice Paste:

  • 6 shallots
  • 4 garlic cloves
  • 6 bird’s eye chilies
  • 4 candlenuts
  • A small piece of galangal
  • A piece of turmeric
  • 2 bay leaves
  • 2 kaffir lime leaves
  • Salt and seasoning to taste

Instructions:

  1. Prepare the Fish and Tofu:

    • Cut the smoked milkfish into several pieces.
    • Slice the tofu and tempe into cubes. Fry them until they are half-cooked, then drain off the excess oil.
  2. Make the Spice Paste:

    • Blend the shallots, garlic, bird’s eye chilies, candlenuts, galangal, and turmeric into a smooth paste.
    • In a pan, heat some oil and sauté the spice paste until fragrant. You can press the galangal with the back of a knife instead of blending it for a more subtle flavor.
  3. Cook the Dish:

    • Add the smoked milkfish, tofu, and tempe to the pan with the sautéed spice paste.
    • Pour in the coconut milk and stir well.
    • Add the bay leaves and kaffir lime leaves. Season with salt and seasoning to taste.
    • Allow the mixture to simmer until it reaches a boil and the flavors meld together.
  4. Serve:

    • Once the dish is cooked and the flavors are well combined, remove it from the heat.
    • Serve hot with steamed rice.

Enjoy this rich and flavorful smoked milkfish in coconut milk, a comforting dish perfect for a satisfying meal!

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