Bubur Jagung Tenggiri Bumbu Kuning: A Delightful Indonesian Corn Porridge with Mackerel
Embark on a culinary journey with this delectable Indonesian dish, Bubur Jagung Tenggiri Bumbu Kuning, a flavorful corn porridge enhanced with tender mackerel. Perfect for a comforting meal or a light evening snack, this recipe showcases a harmonious blend of textures and flavors that are sure to tantalize your taste buds. Follow this step-by-step guide to recreate this dish, bringing a taste of Indonesia into your kitchen.
Ingredients
To prepare this dish, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Tenggiri (Mackerel) fillet | 2 pieces (as big as a hand) |
| Baby corn (grated) | ½ piece |
| White rice | 500 ml |
| Water (for cooking rice) | 2 cups (approx.) |
| Firm tofu | 2 pieces (diced small) |
| Corn (grated) | ½ piece |
| Small tomato | ¼ piece (sliced thin) |
| Balmer (a type of spice) | 1 piece (sliced thin) |
| Balput (another type of spice) | ½ piece (sliced thin) |
| Bay leaf | 1 piece |
| Ginger | A small piece (smashed) |
| Turmeric | A small piece (sliced thin) |
| Cooking oil | For sautéing |
| Nutritional yeast (optional) | A pinch (unsalted) |
| Additional water | 80 ml (for sautéing) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Fat | 10 g |
Instructions
Follow these steps to prepare Bubur Jagung Tenggiri Bumbu Kuning:
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Preparation of Ingredients: Begin by thoroughly washing all the ingredients to ensure cleanliness and freshness. Drain the rice and set aside.
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Cooking the Rice: In a pot, combine the washed white rice with 500 ml of water. Cook the rice over medium heat. Once the rice is half-cooked, gently fold in the grated corn. Continue cooking until the rice is fully cooked and has absorbed the water. Once done, set aside the porridge, dividing it into two servings for later.
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Sautéing the Aromatics: In a non-stick frying pan or teflon, heat a splash of cooking oil over medium heat. Add the sliced balmer, balput, tomato, smashed ginger, sliced turmeric, and bay leaf. Sauté these ingredients until they become fragrant and wilted, allowing their flavors to meld together beautifully.
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Adding Protein: Once the aromatics are ready, add the mackerel fillet and diced tofu to the pan. Sauté briefly until the fish is just cooked through.
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Creating the Sauce: Pour in approximately 80 ml of water, allowing the mixture to come to a gentle simmer. Cook until everything is well combined and fully cooked. If desired, stir in a pinch of nutritional yeast for an added depth of flavor.
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Serving the Dish: To serve, ladle the warm corn porridge into bowls and top with the yellow-spiced mackerel and tofu mixture. This dish is delightful served hot, capturing the essence of Indonesian cuisine.
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Storage for Later: If you plan to enjoy this dish later, store the corn porridge in the refrigerator while keeping the fish mixture in a separate bowl. It is perfectly acceptable to leave the fish at room temperature. Just remember to keep the porridge and fish separate until you are ready to enjoy your meal.
Enjoy the comforting warmth of Bubur Jagung Tenggiri Bumbu Kuning with family and friends, as you share not just a meal, but also the rich culinary traditions of Indonesia. Bon appétit!
