Gulai Pacak Ikan Lele: A Flavorful Delight from Indonesia
Indulging in the rich culinary traditions of Indonesia often leads to delightful dishes that capture the essence of its vibrant spices and fresh ingredients. One such dish, Gulai Pacak Ikan Lele, showcases the tender catfish stewed in a coconut milk-based sauce infused with aromatic herbs and spices, making it a perfect centerpiece for any meal. This recipe not only highlights the delicate flavors of the fish but also the intricate blend of spices that characterize Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (preferably river catfish) | 1/2 kg (500 grams) |
| Spice Paste (Bumbu Halus) | |
| Red chilies (cabe merah) | 5 pieces |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 2 cloves |
| Turmeric (kunyit) | 1 cm |
| Ginger (jahe) | 1.5 cm |
| Candlenut (kemiri) | 1 piece |
| Coriander (ketumbar) | 1 teaspoon |
| Coconut | |
| Grated coconut (kelapa) | 1 piece (divided into two portions) |
| Lemongrass (serai) | 1 stalk (bruised) |
| Bay leaves (daun salam) | 2 pieces |
| Kaffir lime leaves (daun jeruk) | 1 piece |
| Salt | to taste |
| Sugar | to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 22 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Fiber | 3 g |
| Sodium | 450 mg |
| Sugar | 5 g |
Instructions
Preparation
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Prepare the Coconut: Grate the coconut and divide it into two equal parts. Take one half and extract the coconut milk by mixing it with approximately 800 ml of water, then squeezing to obtain a rich, creamy liquid.
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Toast the Coconut: For the second half of the grated coconut, toast it in a dry pan over medium heat until it turns golden brown and fragrant. Once cooled, blend it into a fine powder using a dry blender or mortar and pestle; this helps release the oils and enhances the flavor.
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Make the Spice Paste: In a blender or using a mortar and pestle, combine the red chilies, shallots, garlic, turmeric, ginger, candlenut, and coriander. Blend until you achieve a smooth paste.
Cooking
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Sauté the Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the spice paste along with the bruised lemongrass, kaffir lime leaves, and bay leaves. Sauté the mixture until it becomes aromatic and the oil begins to separate from the paste.
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Add Coconut Milk: Pour in the freshly extracted coconut milk. Stir gently and bring the mixture to a simmer, ensuring it does not boil too aggressively to prevent the coconut milk from separating.
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Combine the Ingredients: Once the coconut milk has reached a gentle simmer, add in the salt, sugar, toasted coconut powder, and the catfish. Carefully stir to combine all the ingredients without breaking the fish apart.
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Simmer Until Cooked: Cook the fish for approximately 10-15 minutes, or until it is fully cooked and tender. Be sure to check the seasoning, adjusting salt and sugar to taste as needed.
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Final Touch: Once the catfish is cooked through, remove the pot from the heat. Let it sit for a few minutes to allow the flavors to meld before serving.
Serving
Serve Gulai Pacak Ikan Lele hot, alongside steamed rice and fresh vegetables. The dish not only makes for a hearty meal but also offers an array of flavors and textures that are sure to please everyone at the table.
Cooking Tips
- When stirring the dish after adding the fish, do so gently to prevent the fish from breaking apart.
- Adjust the level of spiciness according to your preference by increasing or decreasing the number of chilies.
- This dish pairs beautifully with a side of fried tofu or tempeh for added protein and texture.
Enjoy Your Meal!
Embrace the deliciousness of Indonesian cuisine with this Gulai Pacak Ikan Lele recipe, a dish that embodies the spirit of communal dining and the joy of sharing good food. Happy cooking and selamat mencoba! 😊
