Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized Ikan Bandeng | 2 fish |
| Lemongrass (crushed) | 2 stalks |
| Bay Leaves (crumpled) | 2 leaves |
| Kaffir Lime Leaves | 4 leaves |
| Fresh Turmeric (sliced) | 2 segments |
| Fresh Ginger (sliced) | 1 segment |
| Shallots (sliced) | 7 pieces |
| Garlic (sliced) | 6 cloves |
| Bird’s Eye Chili (sliced) | 5 pieces |
| Curly Red Chili (sliced) | 3 pieces |
| Starfruit (cut in half) | 6 pieces |
| Kecap Bango (sweet soy sauce) | 2 tablespoons |
| Salt | 1 teaspoon |
| Sugar | ½ teaspoon |
| Royco Chicken Seasoning | 1 packet |
| Water | As needed |
| Cooking Oil | As needed for sautéing |
Instructions
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Prepare the Fish: Start by cleaning the Ikan Bandeng; scale the fish thoroughly and cut it into five pieces. Remove the internal organs and discard the gills. Rinse well and marinate with lime juice and a sprinkle of salt.
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Slice Ingredients: Thinly slice the garlic, shallots, ginger, turmeric, and chilies.
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Sauté Aromatics: Heat some cooking oil in a frying pan. Add the sliced ingredients and sauté until fragrant. Incorporate the crushed lemongrass, bay leaves, and kaffir lime leaves into the mix and continue to sauté.
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Create the Broth: Pour in enough water to cover the ingredients. Add salt, sugar, Royco seasoning, and Kecap Bango. Bring the mixture to a boil.
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Cook the Fish: Gently add the prepared Ikan Bandeng to the pot, allowing it to cook until the fish is tender and has changed color.
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Add Starfruit: Finally, introduce the halved starfruit to the broth and simmer until slightly softened.
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Taste and Serve: Adjust the seasoning to your liking, then turn off the heat. Your Pindang Bandeng Kuah Kecap is now ready to be served!
Enjoy this delicious and aromatic dish, perfect for sharing with family and friends!