Gulai Tunggak Ikan Keting
Ingredients
- 1/4 kg ikan keting (small catfish)
- 1 bunch kacang tunggak (yardlong beans), ensure they are very young
- 1 young pisang kepok (kepok banana)
- Cooking oil for frying fish and sautΓ©ing spices
- Spice Paste:
- 1/2 tsp white pepper
- 1/2 tsp coriander seeds
- 1/4 tsp cumin
- 1 tsp candlenuts
- A small piece of shrimp paste (terasi)
- A segment of turmeric, ginger, and lesser galangal (kencur)
- A pinch of nutmeg, star anise (mesoi), and cinnamon
- 1500 ml coconut milk
- A segment of galangal, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- Sugar to taste
- Salt to taste
- Chopped spring onions for garnish
- Fried shallots for garnish
Steps
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Prepare the Fish:
- Clean the ikan keting thoroughly. Rub with salt, then fry until half-cooked. Set aside and drain excess oil.
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Prepare the Vegetables:
- Cut the kacang tunggak into approximately 2 cm pieces.
- Peel and cut the young pisang kepok into pieces according to your preference, then wash them thoroughly.
- Boil the kacang tunggak and pisang kepok until tender. Drain and set aside.
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Make the Spice Paste:
- Grind all the spices listed under the spice paste section into a smooth paste.
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Cooking:
- Heat a little oil in a pan and sautΓ© the spice paste until fragrant. Turn off the heat.
- Add the half-cooked ikan keting and the boiled vegetables to the pan.
- Pour in the coconut milk and stir until well combined.
- Turn the heat back on and bring the mixture to a boil. Cook until the coconut milk reduces and thickens.
- Turn off the heat.
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Serving:
- Garnish with chopped spring onions and fried shallots before serving.
Enjoy your delightful Gulai Tunggak Ikan Keting! We hope this unique dish brings a burst of flavor to your table and becomes a cherished part of your culinary repertoire.
