Pecel Lele ala Kaki Lima
Ingredients:
For the Fried Catfish:
- 4 catfish, cleaned and scaled
- 2 cloves garlic
- 1 cm fresh turmeric
- Coriander, to taste
- Salt, to taste
- Water, as needed
- Oil, for frying
For the Sambal (Chili Sauce):
- 8 red shallots
- 1 clove garlic
- 2 red tomatoes
- Bird’s eye chilies, to taste
- Red curly chilies, to taste
- Palm sugar, to taste
- Fried shrimp paste (terasi), to taste
- Salt, to taste
- 1 lime
Instructions:
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Prepare the Catfish: In a mortar and pestle or food processor, grind the garlic, turmeric, coriander, and salt into a smooth paste. Add a little water to create a marinade. Rub this marinade thoroughly onto the catfish, ensuring that each piece is well-coated. Allow the fish to marinate for at least 30 minutes to absorb the flavors.
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Fry the Catfish: Heat oil in a frying pan over medium heat. Fry the marinated catfish until they are golden brown and crispy on the outside. Ensure they are cooked through and crispy. Remove from the pan and drain on paper towels to remove excess oil.
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Prepare the Sambal: In the same pan used for frying the catfish, add a bit more oil if needed. Fry the shallots, garlic, tomatoes, bird’s eye chilies, and red curly chilies until they are softened but not overly dry.
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Make the Sambal: Once the ingredients are fried, transfer them to a blender or mortar and pestle. Blend or pound the ingredients into a smooth paste. Stir in palm sugar and fried shrimp paste to taste. Adjust seasoning with salt as needed. Finally, squeeze in the juice of one lime and mix well.
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Serve: Serve the crispy fried catfish with the sambal and a side of fresh vegetables or lalapan (traditional Indonesian vegetable accompaniments).
Enjoy your delicious Pecel Lele ala Kaki Lima, a delightful Indonesian street food classic that’s perfect for any occasion!
