Lele Taworcis (Catfish with Fresh Broth)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Catfish (cut into halves) |
| 2 | Tofu (cut into small triangles) |
| 1 | Carrot (sliced) |
| 8 | Green beans |
| 2 | Tomatoes (cut into quarters) |
| 10 | Bird’s eye chilies (stems removed) |
| 6 | Shallots |
| 3 | Garlic |
| 2 fingers | Turmeric (thinly sliced) |
| 3 cm | Galangal (crushed) |
| 1 cm | Ginger (crushed) |
| A pinch | Coriander |
| To taste | Salt, sugar, and seasoning |
Instructions:
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Prepare the Spice Paste: Begin by blending the shallots, garlic, coriander, and 2 of the bird’s eye chilies until smooth. Set this mixture aside.
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Blanch the Vegetables: In a pot of boiling water, blanch the tofu, carrot, and green beans for about 10 minutes. Drain and set aside.
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Cook the Broth: In a separate pot, bring water to a boil and add the turmeric. Allow it to simmer for about 5 minutes, then add the blanched tofu.
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Combine Ingredients: Once the broth is boiling, add the prepared spice paste along with the galangal, ginger, carrot, and green beans. Allow it to cook for a few moments.
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Add the Fish: Gently add the catfish, remaining chilies, and quartered tomatoes into the pot. Season with salt, sugar, and additional seasoning to taste. Let it boil for approximately 10 minutes.
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Final Touch: Taste the broth and adjust the seasoning if necessary. Once the flavors meld beautifully, turn off the heat.
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Serve: Your Lele Taworcis with fresh broth is ready to be served, perfect for a delightful meal!
This recipe captures the essence of vibrant Indonesian flavors, inviting you to delve into a bowl of deliciousness that pairs beautifully with steamed rice. Enjoy your culinary adventure!
