Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng Fish | 2 (cut in half) |
| Tofu | 5 (diagonally sliced and fried) |
| Green Onions | To taste |
| Coconut Milk | 1 pack (Kara brand) |
| Salt | To taste |
| Seasoning | To taste |
| Sugar | To taste |
| Cooking Oil | For frying |
| Spice Paste | |
| Red Chili (large) | 2 |
| Bird’s Eye Chili | 10 |
| Shallots | 3 cloves |
| Garlic | 5 cloves |
| Candlenuts | 5 |
| Ground Coriander | 1 teaspoon |
| Turmeric | 1 cm piece |
| Ginger | 1 cm piece |
| Tomato | 1 |
| Bay Leaves | 2 |
| Lemongrass | 1 stalk |
Instructions
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Prepare the Spice Paste: In a hot pan, heat oil and sauté the spice paste ingredients—red chilies, bird’s eye chilies, shallots, garlic, candlenuts, ground coriander, turmeric, ginger, tomato, bay leaves, and lemongrass—until fragrant.
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Cook the Fish: Add the bandeng fish to the pan and pour in enough water to cover. Season with salt, sugar, and your chosen seasoning. Allow it to cook until the fish is halfway done.
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Add Tofu and Coconut Milk: Gently add the fried tofu pieces to the pot, followed by the coconut milk. Stir carefully and bring the mixture to a boil.
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Finish and Serve: Once boiling, turn off the heat and garnish with sliced green onions. Serve hot and enjoy this flavorful dish as a main course with rice.
This gulai is not only a delightful combination of fish and tofu but also a wonderful representation of Indonesian flavors that you can savor with family and friends.