Title: Semur with Grilled Snapper and Tempeh
Ingredients
| Ingredient | Quantity |
|---|---|
| Grilled Snapper | 400 grams (approx. 14 oz) |
| Tempeh | 8 pieces |
| Spice Paste: | |
| Red Shallots | 9 cloves |
| Garlic | 5 cloves |
| Nutmeg | 1 cm piece |
| Black Pepper | 30 grains (to taste) |
| Candlenuts | 4 large pieces |
| Ginger | 4 cm piece |
| Curly Red Chili | 5 pieces |
| Additional Seasonings: | |
| Salt | to taste |
| Sugar | to taste |
| Soy Sauce | to taste |
| Chicken Powder | to taste |
| Coconut Milk | from 1/4 coconut (approx. 700 ml) |
| Cooking Oil | for frying |
| Lime Leaves | a few leaves |
| Bay Leaves | a few leaves |
Instructions
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Fry the Tempeh and Fish: Start by frying the tempeh and grilled snapper in hot oil until they are half-cooked. This step enhances the texture and flavor of both ingredients.
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Prepare the Spice Paste: While the tempeh and fish are frying, combine the red shallots, garlic, nutmeg, black pepper, candlenuts, ginger, and curly red chili in a blender or food processor. Blend until a smooth paste is formed.
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Sauté the Spice Paste: In a separate pan, heat some oil over medium heat and sauté the spice paste until it becomes fragrant. This should take about 3-5 minutes.
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Incorporate Coconut Milk: Pour the coconut milk into the sautéed spice mixture. Stir well to combine. Add the lime leaves and bay leaves for added aroma.
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Season the Dish: Gradually incorporate additional seasonings, including salt, sugar, and chicken powder. For sweetness, adjust the sugar to your preference; since soy sauce can be expensive, you may want to use it sparingly.
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Add Soy Sauce: Once the mixture is well combined, add the soy sauce according to your taste. If you prefer a sweeter and thicker sauce, feel free to add more soy sauce.
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Check the Flavor: Taste the sauce and adjust the seasoning as needed. Wait until the mixture comes to a gentle boil.
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Simmer the Tempeh and Fish: Lower the heat and gently add the fried tempeh and fish to the pot. Ensure that each piece is coated well with the sauce, allowing it to absorb the flavors. Keep the heat low to prevent burning.
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Let it Cook: After letting the tempeh and fish simmer, increase the heat slightly and let it boil for a few minutes. This step helps to prevent spoilage while ensuring the flavors meld beautifully.
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Ready to Serve: Once everything is well cooked and the flavors have fully developed, remove from heat. Serve your Semur hot with steamed rice or your favorite side dish.
Cooking Tips
- Feel free to adjust the amount of chili used in the spice paste based on your spice preference.
- This dish is best enjoyed fresh, but it can also be stored in an airtight container in the refrigerator for a day or two.
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Enjoy the rich flavors of this traditional Indonesian dish, combining the savory notes of grilled snapper with the unique texture of tempeh, all enveloped in a fragrant coconut and spice-infused sauce!
