Pangek Ikan Mas Bukittinggi (Padang)
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mas (carp) | 1 kg |
| Buncis (green beans) | 1/2 kg |
| Daun kunyit (turmeric leaves) | 2 sheets |
| Cabe merah keriting (red chili) | 100 g (approx. 1 ons) |
| Bawang putih (garlic) | 3 cloves |
| Bawang merah (red onion) | 6 cloves |
| Lengkuas (galangal) | 2 cm |
| Jahe (ginger) | 2 cm |
| Kunyit (turmeric) | 2 cm |
| Kemiri (candlenuts) | 10 pieces |
| Jeruk sunday (Sunday orange) | 1 piece (or substitute with lime) |
| Garam (salt) | to taste |
| Gula (sugar) | to taste |
| Air (water) | 500 ml |
Instructions
- Clean the fish thoroughly and wash it well.
- Trim and wash the green beans, leaving them whole.
- In a blender, grind all the spices together with the lime, then transfer to a bowl and mix with water, salt, and sugar until well combined.
- In a pan, layer the ingredients: start with the turmeric leaves as the base, followed by the green beans, and finally place the fish on top. Pour the spice mixture over the fish.
- Cover the pan tightly and cook over medium heat until it reaches a boil.
- Once boiling, remove the lid, occasionally spoon the broth over the fish.
- Lower the heat and continue cooking until the liquid reduces; adjust the taste, noting that the drier it gets, the better the flavor.
- Occasionally lift the pan and shake it gently to prevent the bottom from burning.
- You can substitute the green beans with long beans, fern shoots, or jackfruit if desired.
Enjoy this fragrant and flavorful Padang-style dish, perfect for any gathering!
