| 1 |
Begin by thoroughly cleaning the ikan kembung, then cut each fish into three equal pieces. Heat a generous amount of oil in a frying pan over medium heat, and once hot, carefully add the fish pieces. Fry them until golden brown and cooked through, then remove and set aside on a plate lined with paper towels to absorb excess oil. |
| 2 |
In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, ginger, and galangal. Blend until the mixture forms a smooth paste. If needed, add a little water to help it blend more easily. |
| 3 |
In a large skillet or wok, heat a tablespoon of oil over medium heat and add the spice paste. Sauté the paste until it becomes fragrant and slightly darkens in color, usually about 3-5 minutes. |
| 4 |
Once the spices are aromatic, add the kaffir lime leaves, bay leaves, and galangal pieces. Stir to combine and cook for another 2 minutes. Then, incorporate the carrot slices and a splash of water into the skillet, covering it to allow the carrot to cook through until tender. This should take about 5-7 minutes. |
| 5 |
After the carrots are tender, season the mixture with salt, sugar, and a sprinkle of mushroom broth powder to enhance the flavor. Stir well and adjust seasoning to your taste. |
| 6 |
Finally, gently fold in the fried ikan kembung pieces along with the sliced tomato. Ensure all ingredients are evenly coated with the aromatic sauce, and let it simmer for another 2-3 minutes to meld the flavors together. |
| 7 |
Once everything is well mixed and heated through, remove the skillet from the heat. Serve your Ikan Kembung Bumbu Kuning hot, garnished with chopped green onion for a fresh touch. Enjoy this delicious dish with steamed rice and your choice of side vegetables for a complete meal. |
