Bandeng Kuah Kuning (Milkfish in Yellow Broth)
Ingredients:
- 1 whole milkfish (Bandeng)
- Tofu
- Chayote (Sayur Manisa)
- 4 candlenuts (kemiri)
- 10 shallots (bawang merah)
- 7 cloves garlic (bawang putih)
- 5 bird’s eye chilies (cabe rawit)
- 3 stalks lemongrass (serai)
- 3 bay leaves (daun salam)
- 2 kaffir lime leaves (daun jeruk)
- 1 thumb-sized piece of ginger (jahe)
- 1 thumb-sized piece of galangal (lengkuas)
- 1 thumb-sized piece of turmeric (kunyit)
- 1 tomato
- 4 additional bird’s eye chilies (optional)
- Basil leaves (kemangi)
- 1 tablespoon ground white pepper
- Salt and seasoning powder to taste
Steps:
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Prepare the Ingredients: Cut the milkfish into 3-4 parts and wash thoroughly. Cut the tofu and chayote into desired sizes. Dice the tomato into small cubes. Crush the lemongrass and galangal.
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Fry the Aromatics: Lightly fry the garlic, shallots, bird’s eye chilies, ginger, and turmeric until fragrant.
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Create the Spice Paste: Blend the fried aromatics along with candlenuts, salt, and ground white pepper to create a smooth paste.
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Boil the Broth: Bring a pot of water to a boil. Add the crushed lemongrass, galangal, bay leaves, and kaffir lime leaves.
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Cook the Ingredients: Once the water is boiling, add the fish, tofu, chayote, and the spice paste. Stir well to combine.
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Finish the Dish: Add the diced tomato and basil leaves. Adjust the seasoning with salt and seasoning powder to taste.
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Serve: Your Bandeng Kuah Kuning is now ready to be served hot. Enjoy this traditional Indonesian dish with steamed rice for a comforting meal.
This delightful recipe offers a symphony of flavors from the rich spices, tender milkfish, and fresh vegetables, creating a harmonious and nutritious dish that is perfect for family meals.
