Mangut Lele & Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 500 g (fried) |
| Tempe | 1 block (sliced) |
| Garlic | 3 cloves |
| Shallots | 4 cloves |
| Roasted Candlenuts | 2 nuts |
| Fresh Turmeric | 1 piece (grilled) |
| Red Chili | 2 pieces |
| Bird’s Eye Chili | To taste |
| Kencur (aromatic ginger) | 1 piece |
| Bay Leaves | 2 leaves |
| Coconut Milk | 500 ml (medium) |
| Water | As needed |
| Sugar | To taste |
| Salt | To taste |
| Bouillon Powder | To taste |
Instructions
-
Prepare the Spice Paste: Blend together the garlic, shallots, roasted candlenuts, turmeric, red chilies, bird’s eye chili (if using), and kencur until smooth.
-
Sauté the Spice Paste: In a pan, heat some oil and sauté the blended spice paste along with the bay leaves until fragrant.
-
-
Add Water and Season: Pour in enough water to cover the mixture, then add sugar, salt, and bouillon powder to taste. Bring the mixture to a boil.
-
Incorporate Coconut Milk: Once boiling, gently stir in the coconut milk, ensuring it doesn’t separate. Taste and adjust seasoning as necessary.
-
Add Main Ingredients: Introduce the fried catfish and sliced tempe into the pot. Simmer on low heat for a longer duration to allow the flavors to meld.
-
Finish with Whole Chilies: Add whole bird’s eye chilies for an extra kick, then remove from heat.
-
Serve: Carefully transfer to a serving dish and enjoy warm with steamed rice.
This Mangut Lele & Tempe recipe combines the rich flavors of spiced coconut milk with crispy fried catfish and tempe, creating a delightful dish that’s perfect for sharing with loved ones. Enjoy the ultimate culinary experience!
