Pindang Tahu Kuah Santan Recipe
Delve into the delightful flavors of Indonesian cuisine with this comforting dish of Pindang Tahu Kuah Santan. Perfect for family dinners, this recipe balances the savory notes of pindang fish with the creamy richness of coconut milk.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang fish | 2 packs |
| Tofu | 2 packs |
| Tomatoes | 2 pieces |
| Large red chili peppers | 2 pieces |
| Small chili peppers | 4 pieces |
| Garlic | 10 cloves |
| Shallots | 6 cloves |
| Coconut milk (Kara) | 2 small packs |
| Salt | To taste |
| Sugar | To taste |
Instructions
- Prepare the Pindang Fish: Clean the pindang fish, removing the head and the central bones.
- Fry the Fish: Fry the fish until it reaches your desired level of doneness, then set aside.
- Make the Spice Paste: In a mortar, grind the garlic, shallots, chilies, salt, and sugar into a smooth paste.
- Slice Aromatics: Thinly slice the large red chili and set aside.
- Prepare the Tofu: Cut the tofu into cubes and fry until lightly golden and half-cooked.
- Dice the Tomatoes: Cut the tomatoes into small cubes.
- Sauté the Spice Paste: In a pan, sauté the ground spice mixture until fragrant. Add the sliced shallots and red chili, cooking until they soften.
- Combine Ingredients: Add the fried fish and tofu to the pan, then pour in water and coconut milk.
- Simmer: Allow the mixture to boil gently. Finally, stir in the diced tomatoes and cook for an additional few minutes until everything is heated through.
- Serve: Enjoy this dish warm, paired with steamed rice for a satisfying meal.
Happy Cooking! This Pindang Tahu Kuah Santan is sure to be a hit at your dinner table.
