Kembung Masak Tauco: A Delightful Indonesian Dish
Kembung Masak Tauco is a savory and fragrant Indonesian dish that beautifully combines fried mackerel (ikan kembung) with a rich, flavorful tauco sauce. This recipe is perfect for those looking to explore the vibrant flavors of Indonesian cuisine, bringing a taste of the tropics right to your kitchen. Served best with warm rice, this dish is sure to impress at any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kembung (mackerel) | 3 whole, halved and fried |
| Bawang merah (red shallots) | 5, sliced |
| Bawang putih (garlic) | 3, sliced |
| Cabe ijo besar (large green chili) | 4, diagonally sliced |
| Cabe merah keriting (curly red chili) | 5, diagonally sliced |
| Cabe rawit merah (bird’s eye chili) | 5, diagonally sliced |
| Pete (stink beans) | 1 bunch |
| Daun salam (bay leaves) | 2-3 leaves |
| Sereh (lemongrass) | 1 stalk, smashed |
| Lengkuas (galangal) | 1 piece, smashed |
| Jahe (ginger) | 1 piece, smashed |
| Air (water) | 50-100 ml |
| Tauco (fermented soybean paste) | 2 tablespoons |
| Gula (sugar) | a pinch |
| Garam (salt) | to taste |
| Tomat (tomato) | 1/2, diced |
Instructions
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Prepare the Ingredients: Start by preparing all your ingredients. Ensure that the ikan kembung is cleaned, halved, and fried until golden brown. Slice the shallots, garlic, chilies, and tomato, and set them aside.
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Heat the Oil: In a large pan or wok, heat enough oil over medium heat.
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Sauté the Aromatics: Add the sliced shallots and garlic to the hot oil, sautéing until they become translucent and fragrant.
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Incorporate the Chilies: Next, add the large green chilies, curly red chilies, and bird’s eye chilies, stirring well. Cook for another couple of minutes until the chilies soften slightly.
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Add the Aromatics: Toss in the bay leaves, smashed lemongrass, galangal, and ginger. Sauté these ingredients for a few minutes, allowing their flavors to infuse into the oil.
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Mix in the Tauco: Stir in the tauco (fermented soybean paste), followed by the water, sugar, and salt. Mix everything thoroughly and let the sauce simmer for a few minutes to allow the flavors to meld.
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Combine with Fish and Vegetables: Gently add the fried ikan kembung, diced tomato, and stink beans into the sauce. Carefully stir to coat the fish and vegetables with the flavorful sauce without breaking the fish apart.
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Taste and Adjust: Taste the sauce and adjust the seasoning with more salt or sugar as needed. Let everything simmer together for a few more minutes.
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Serve: Once everything is well combined and heated through, remove from heat. Serve hot with a side of warm steamed rice, allowing the vibrant flavors of Kembung Masak Tauco to shine through.
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 300 mg |
This delightful Kembung Masak Tauco dish is not only easy to prepare but also a great way to experience the rich culinary heritage of Indonesia. Enjoy the burst of flavors and the satisfying texture of the fish, perfectly complemented by the aromatic tauco sauce. Happy cooking!
