Gulai Ikan Mas and Tempe: A Flavorful Indonesian Delight
Gulai Ikan Mas and Tempe is a cherished dish from Indonesia, known for its rich and aromatic flavors that beautifully blend fish and tempeh with a luscious coconut milk base. This recipe provides a delightful way to enjoy the depth of traditional Indonesian cooking while incorporating healthy ingredients. Follow this guide to create a heartwarming meal that will impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Mas (carp) | 1/2 kg |
| Tempe (fermented soybean cake) | 1/2 papan (cut to your preference) |
| Coconut milk (KARA) | 1 pack (65 ml) |
| Daun salam (salam leaves) | 2 leaves |
| Daun jeruk (lime leaves) | 2 leaves |
| Sereh (lemongrass) | 1 stalk |
| Lengkuas (galangal) | 3 cm |
| Red chili peppers | 2 (adjust for spice preference) |
| Bawang merah (shallots) | 4 cloves |
| Bawang putih (garlic) | 4 cloves |
| Ketumbar (coriander) | 1/2 tsp (powdered or seeds) |
| Pala (nutmeg) | 1/4 tsp (optional) |
| Kemiri (candlenuts) | 2 nuts |
| Jahe (ginger) | 3 cm |
| Kunyit (turmeric) | 3 cm |
| Sugar, salt, and seasoning | To taste |
| Cooking oil | As needed |
| Lemon juice | For marinating the fish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 400 mg |
Instructions
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Prepare the Fish: Start by cleaning the ikan mas thoroughly. Rinse it under running water, then marinate the fish with lemon juice for about 10 minutes. This step not only cleanses the fish but also infuses it with a refreshing flavor.
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Make the Spice Paste: In a mortar and pestle or food processor, blend the red chili peppers, shallots, garlic, coriander, nutmeg (if using), candlenuts, ginger, and turmeric until you achieve a smooth paste. This aromatic spice mixture will be the heart of your gulai.
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Fry the Fish: Heat some cooking oil in a frying pan over medium heat. Once hot, fry the ikan mas until it’s half-cooked and golden brown. This pre-cooking step helps lock in the flavors and ensures the fish retains its shape during the simmering process. Remove the fish from the pan and set aside.
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Sauté the Spices: In the same pan, add the spice paste and sauté it until it releases a delightful aroma, usually about 3-5 minutes. Be careful not to burn the paste; lower the heat if necessary. Add the lemongrass, galangal, salam leaves, and lime leaves, stirring them in to enhance the fragrance.
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Add the Coconut Milk: Pour in the coconut milk, adding a bit of water if necessary to thin the consistency. Allow the mixture to come to a gentle boil, which will help blend the flavors together.
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Incorporate the Tempeh: Once the coconut milk is boiling, add the cut tempeh pieces. Cook for about 5-7 minutes until the tempeh begins to soften, allowing it to soak up the rich flavors of the broth.
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Combine Fish and Adjust Seasoning: Carefully add the fried ikan mas back into the pan. Season the gulai with sugar, salt, and any additional seasoning to taste. Gently stir the mixture to ensure the fish is coated in the sauce without breaking it apart.
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Simmer: Allow the gulai to simmer on low heat for about 15-20 minutes, or until both the fish and tempeh are thoroughly cooked and tender. The flavors will meld beautifully, creating a dish that is both comforting and satisfying.
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Serve: Once cooked, serve your Gulai Ikan Mas and Tempe hot, ideally with a side of steamed rice or warm bread to soak up the delicious sauce. Garnish with fresh herbs or lime wedges if desired, and enjoy the burst of Indonesian flavors that this dish offers.
This traditional Gulai Ikan Mas and Tempe recipe captures the essence of Indonesian cuisine, marrying rich spices and wholesome ingredients. Its heartwarming flavors are perfect for family gatherings or special occasions, and it embodies the love of cooking that brings everyone together at the table.
