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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:
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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.
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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.
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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.
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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!