Gulai Jengkol Ikan Kembung: A Flavorful Indonesian Dish
Gulai Jengkol Ikan Kembung is a delightful Indonesian dish that brings together the unique flavors of jengkol (a type of Indonesian bean) and ikan kembung (mackerel fish) in a rich, aromatic coconut milk sauce. This recipe is perfect for those looking to explore authentic Indonesian cuisine while offering a blend of savory and slightly spicy notes that are sure to impress at any dinner table. Let’s dive into the ingredients and steps to create this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jengkol (Indonesian bean) | 250 grams |
| Ikan Kembung (Mackerel fish) | 150 grams |
| Santan (coconut milk) | 1000 cc |
| Cooking oil | As needed |
| Ginger | A small piece |
| Salt | 1/2 teaspoon |
| Seasoning (optional) | A pinch |
| Daun Salam (lime leaves) | 3 leaves |
| Lemongrass | 1 stalk |
| Asam Kandis (sour fruit) | 1 piece |
For the Spice Paste:
| Ingredient | Quantity |
|---|---|
| Red curly chili peppers | 6 pieces |
| Garlic | 1 clove |
| Shallots | 3 pieces |
| Candlenuts | 3 pieces |
| Ginger | A small piece |
| Turmeric | A small piece |
Instructions
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Prepare the Jengkol: Begin by heating oil in a frying pan over medium heat. Carefully fry the jengkol until it’s cooked through, making sure to remove the outer skin. Once cooked, take the jengkol out of the oil and plunge it into cold water to halt the cooking process. After a brief cooling, gently pound the jengkol using a mortar and pestle or any heavy object until slightly flattened but still intact. Set aside.
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Fry the Fish: In the same frying pan, add the ikan kembung and fry until it is cooked through or half-cooked, as per your preference. Once ready, remove it from the pan and set aside.
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Make the Spice Paste: In a blender, combine the red curly chilies, garlic, shallots, candlenuts, ginger, and turmeric. Blend until you achieve a smooth paste, adding a little water if necessary. Set this spice paste aside for later use.
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Combine Ingredients: In a large pot, pour in the santan (coconut milk) and add the daun salam, lemongrass, and asam kandis. Stir the mixture gently and bring it to a boil over medium heat.
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Add Jengkol and Fish: Once the coconut milk mixture is boiling, carefully add the fried jengkol and ikan kembung. Stir everything together gently, allowing the flavors to meld as it cooks. Let it simmer until the jengkol and fish have absorbed the rich flavors of the spice paste, approximately 10 to 15 minutes.
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Season to Taste: Taste the dish and adjust seasoning with salt and any additional seasoning to your liking. If the flavors are balanced and satisfactory, your dish is ready to be served.
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Serve: While traditionally the sauce is not overly visible, it is often served in a way that highlights the beautiful presentation of the jengkol and ikan kembung. Garnish as desired and enjoy!
Enjoy Your Cooking Adventure!
Gulai Jengkol Ikan Kembung is a fantastic dish that reflects the rich culinary traditions of Indonesia. Its unique combination of ingredients and spices creates a comforting meal that’s sure to bring warmth to your table. Serve it with steamed rice to soak up all that delicious sauce and enjoy a taste of Indonesia in the comfort of your home. Happy cooking! 😍😘
