Mangut Ikan Layur: A Flavorful Indonesian Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Layur (cut and half-fried) | 500 grams |
| Instant Coconut Milk | 1 packet |
| Water (adjust to preference) | 1 liter |
| Kemangi (Thai basil) | 1 bunch |
| Lemongrass (bruised) | 1 stalk |
| Galangal (bruised) | 1 piece |
| Bay Leaf | 1 leaf |
| Lime Leaf | 2 leaves |
| Bird’s Eye Chili (for garnish) | To taste |
| Salt, Sugar, and Bouillon Powder | To taste |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Shallots | 4 pieces |
| Garlic | 4 cloves |
| Black Pepper | 1/4 teaspoon |
| Coriander | 1/4 teaspoon |
| Turmeric (fried briefly) | 2 cm |
| Ginger | 2 cm |
| Kencur (aromatic ginger) | 1 piece |
| Candlenuts | 3 pieces |
Instructions
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Sauté the Spice Paste: Begin by heating a pan and adding the finely blended spice paste. Sauté until fragrant, then incorporate the bruised lemongrass, galangal, lime leaves, and bay leaf. Cook until aromatic.
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Add Water: Pour in the water and stir well. Bring the mixture to a boil.
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Incorporate Coconut Milk: Once boiling, add the instant coconut milk and stir until well combined.
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Add Fish: Gently place the half-fried ikan layur into the mixture, followed by sugar, salt, and bouillon powder. Stir carefully to avoid breaking the fish, allowing it to cook until the flavors meld and the coconut milk is absorbed.
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Final Touches: Taste the broth and adjust seasoning if necessary. Just before removing from heat, stir in the bird’s eye chili and fresh kemangi.
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Serve: Mangut Ikan Layur is best enjoyed hot, served with steamed rice.
Nutritional Information
(Values may vary based on specific ingredients and quantities used.)
Enjoy this fragrant and spicy Indonesian dish, perfect for any gathering or family meal!
