Haruan Masak Habang Recipe
Indulge in a Traditional Delight: Haruan Masak Habang
This delightful dish, Haruan Masak Habang, showcases the unique flavors of Indonesian cuisine, particularly using the freshwater fish known as haruan or ikan gabus. With its fragrant spices and rich taste, this dish is perfect served alongside lontong sayur or nasi kuning, making it a fantastic choice for festive occasions or family gatherings. Let’s dive into the recipe, complete with ingredients, preparation steps, and nutritional information.
Ingredients
| Ingredients | Quantity |
|---|---|
| Ikan gabus / haruan (freshwater fish) | 1 kg, cut into pieces |
| Jeruk nipis (lime) | 1 fruit |
| Kecap manis (sweet soy sauce) | 3 tablespoons |
| Kayu manis (cinnamon sticks) | 2 sticks |
| Bumbu halus (ground spices) | |
| Bawang merah (red shallots) | 10 pieces |
| Bawang putih (garlic) | 5 cloves |
| Cabe kering (dried chili, boiled) | 200 grams |
| Kemiri (candlenuts) | 4 pieces |
| Jahe (ginger) | 2 pieces (2 inches) |
| Lengkuas (galangal) | 1 piece (2 inches) |
| Garam (salt) | To taste |
| Gula (sugar) | To taste |
| Penyedap (seasoning) | To taste |
Preparation Steps
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Prepare the Fish: Begin by cleaning the ikan gabus thoroughly. Squeeze the juice of the jeruk nipis over the fish pieces and allow them to marinate for about 1 hour. After marinating, rinse the fish under cold water to remove any excess acidity and set aside.
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Fry the Fish: Heat a sufficient amount of oil in a frying pan. Carefully add the marinated fish pieces and fry until they are lightly golden and have a slightly dry texture. Remove the fish from the pan and drain on paper towels to absorb excess oil.
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Cook the Ground Spices: In the same pan, retain a small amount of oil. Add the bumbu halus, which consists of finely ground bawang merah, bawang putih, cabe kering, kemiri, jahe, and lengkuas. Sauté the spices over medium heat until they release a fragrant aroma and are well cooked.
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Combine Ingredients: To the sautéed spices, add the kayu manis for added warmth and flavor. Gently stir to mix. Now, add the fried fish back into the pan, ensuring each piece is well coated with the spice mixture.
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Season the Dish: Pour the kecap manis over the fish and stir to combine thoroughly. Adjust the seasoning with garam, gula, and penyedap to taste. Allow the dish to simmer for a few minutes, ensuring that all flavors meld together beautifully and the fish is cooked through.
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Serve: Once cooked, transfer the Haruan Masak Habang to a serving dish. For an extra touch of flavor and presentation, garnish with crispy bawang goreng (fried shallots). This dish is best enjoyed warm alongside lontong sayur or nasi kuning, offering a delightful balance of flavors that is sure to please any palate.
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Cooking Tips
- Fish Selection: While ikan gabus is traditionally used, you can substitute it with other firm white fish like tilapia or catfish if preferred.
- Spice Level: Adjust the number of cabe kering to suit your heat preference. For a milder version, you can use fewer chilies or remove the seeds.
- Serving Suggestions: This dish pairs beautifully with steamed rice or coconut rice, adding a rich and fragrant component to your meal.
By preparing this Haruan Masak Habang, you’re not just cooking a meal; you’re creating an experience filled with warmth, culture, and love that will be cherished at your dining table. Enjoy your culinary adventure and the delightful flavors that come with it!
