Sayur Mangut Ikan Pari: A Delicious Indonesian Delight
Introduction:
Sayur Mangut Ikan Pari is a vibrant and aromatic Indonesian dish that combines the rich flavors of grilled stingray with a luscious coconut milk sauce. This delightful recipe is characterized by its blend of spices, herbs, and the unique taste of stingray, making it a must-try for anyone looking to explore the rich culinary landscape of Indonesia. This dish not only offers a satisfying meal but also brings a taste of tradition and warmth to your dining table.
Ingredients
| Bahan | Kuantitas |
|---|---|
| Ikan pari (stingray), sudah dibakar | 6 potong |
| Santan kelapa murni (pure coconut milk) | ½ buah |
| Cabe merah besar, dipotong-potong | 2 buah |
| Cabe hijau besar, dipotong-potong | 2 buah |
| Sereh (lemongrass), memarkan | 1 buah |
| Daun salam | 1 lembar |
| Daun jeruk | 2 lembar |
| Lengkuas, memarkan | 1 ruas |
Bumbu yang dihaluskan (Ground Spices):
| Bahan | Kuantitas |
|---|---|
| Bawang merah (red onions) | 6 buah |
| Bawang putih (garlic) | 4 buah |
| Cabe merah keriting (curly red chili) | 12 buah |
| Cabe merah rawit (bird’s eye chili) | 8 buah |
| Kencur (aromatic ginger) | 1 ruas |
| Kunyit (turmeric) | ½ ruas |
| Ketumbar bubuk (ground coriander) | 1 sdt |
| Merica bubuk (ground pepper) | ½ sdt |
| Kemiri (candlenuts), disangrai (roasted) | 1 biji utuh |
| Gula (sugar) | Secukupnya (to taste) |
| Garam (salt) | Secukupnya (to taste) |
Instructions
-
Prepare the Spice Paste:
Start by blending the red onions, garlic, curly red chilies, bird’s eye chilies, kencur, turmeric, roasted candlenut, ground coriander, and ground pepper into a smooth paste. Set aside. -
Sauté the Spices:
In a pan, heat a little oil over medium heat. Add the ground spice mixture along with the lemongrass, crushed lengkuas, bay leaves, and kaffir lime leaves. Sauté until the spices are fragrant and cooked through, which should take about 3-5 minutes. -
Incorporate the Coconut Milk:
Once the spices are aromatic, pour in the pure coconut milk, stirring well to combine. Allow the mixture to come to a gentle simmer. -
Add the Grilled Stingray:
Carefully place the grilled stingray pieces into the simmering coconut milk sauce. Stir gently to ensure that the stingray is coated in the flavorful sauce. Let it simmer for about 5-10 minutes, allowing the fish to absorb the flavors. -
Prepare the Cooking Pot:
In a separate pot, bring enough water to a boil. Once boiling, transfer the stingray and coconut sauce mixture into this pot. -
Mix and Cook:
Stir continuously, ensuring that the coconut milk does not separate. This step is crucial for achieving a creamy and cohesive sauce. -
Add the Chopped Chilies:
Next, introduce the sliced red and green chilies into the pot, stirring to distribute evenly. -
Season to Taste:
Season the dish with sugar and salt according to your preference, balancing the flavors of the dish. -
Final Simmer:
Allow the dish to cook for an additional 5-10 minutes, stirring occasionally until it is fully cooked through and the flavors have melded beautifully. -
Serve:
Once ready, transfer the Sayur Mangut Ikan Pari to a serving bowl and garnish with crispy fried shallots on top for an added crunch. This dish pairs wonderfully with steamed rice and a side of fresh vegetables.
Conclusion:
Sayur Mangut Ikan Pari is more than just a meal; it’s an experience filled with rich flavors and traditional Indonesian spices that will transport you to the heart of Indonesia. This recipe serves as a perfect centerpiece for gatherings or a comforting family dinner, promising to delight your taste buds with every bite. Enjoy this culinary journey and share the love of good food with your family and friends!
