Indonesian Pindang Fish and Tofu Stew with Coconut Milk

Kothok Pindang Tahu: A Savory Indonesian Delight

Ingredients:

• For the Main Ingredients:

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  • 2 baskets of pindang fish (salted and preserved fish)
  • 1 pack of yellow tofu (tahu kuning)
  • 1 sachet of coconut milk (santan kara)

• For the Spice Paste:

  • 7 shallots
  • 5 cloves of garlic
  • 7 small bird’s eye chilies (cabai rawit)
  • 2 large red chilies (cabai merah besar)
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of turmeric (kunyit)

• For Additional Flavor:

  • 7 cups of water
  • 1-2 tablespoons of sugar (adjust to taste)
  • Salt and pepper to taste
  • Sliced scallions or daun pre (optional, for garnish)

Instructions:

1. Prepare the Fish:

   • Extract the flesh from the pindang fish and wash it thoroughly.
   • Heat oil in a frying pan and fry the fish pieces until crispy and golden. Drain on paper towels and set aside.

2. Prepare the Tofu:

   • Cut the yellow tofu into small cubes.
   • Fry the tofu cubes in hot oil until they are golden brown and crispy. Drain and set aside.

3. Make the Spice Paste:

   • Slice the shallots, garlic, and large red chilies thinly.
   • Using a mortar and pestle or a blender, grind the ginger and turmeric into a smooth paste.
   • Heat a little oil in a pan and sauté the sliced shallots, garlic, and red chilies until fragrant.
   • Add the ginger and turmeric paste to the pan and continue to sauté until the mixture is aromatic and well-cooked.

4. Combine Ingredients:

   • Add the whole bird’s eye chilies, fried fish, and tofu cubes to the spice mixture in the pan.
   • Stir briefly to combine all the ingredients and coat them with the spice paste.
   • Pour in 7 cups of water, ensuring that the ingredients are submerged. Bring the mixture to a boil.

5. Final Touches:

   • Once boiling, add the sachet of coconut milk, sugar, salt, and pepper. Stir well and let it simmer until everything is well blended and the flavors meld together.
   • Garnish with sliced scallions or daun pre if desired.
   • Taste and adjust seasoning if necessary.

6. Serve:

   • Once the dish is bubbling hot and the flavors are balanced, it is ready to be served.
   • Enjoy your Kothok Pindang Tahu with steamed rice for a complete and satisfying meal.

This recipe for Kothok Pindang Tahu is a wonderful example of Indonesian comfort food, combining the rich flavors of fried tofu and salted fish with aromatic spices and creamy coconut milk. It’s perfect for a hearty lunch or dinner, offering a delightful balance of savory and spicy notes.