Mangut Lele (Without Coconut Milk)
Ingredients:
- 4 catfish (lele)
- 1 piece of galangal (lengkuas)
- 1 stalk of lemongrass (sereh)
- 2 bay leaves (daun salam)
- 5 bird’s eye chilies (cabe rawit)
For the Spice Paste:
- 4 shallots (bawang merah)
- 3 cloves of garlic (bawang putih)
- 3 red chilies (cabe merah)
- 1 piece of ginger (jahe)
- 1 piece of roasted turmeric (kunyit bakar)
- 3 candlenuts (kemiri), toasted
- Salt
- Sugar
- Flavoring (like Royco)
- Water
Instructions:
-
Prepare the Catfish: Begin by frying the catfish until they are crispy. Once cooked, set them aside on a plate to cool.
-
-
Sauté the Spice Paste: In a pan, heat some oil and sauté the spice paste until it is fragrant and fully cooked. This step is crucial as it enhances the flavors of the dish.
-
Add Aromatics: To the sautéed spices, add the stalk of lemongrass, bay leaves, and galangal. Stir well to combine, allowing the aromas to meld together.
-
Create the Broth: Pour in enough water to form a broth, then season with salt, sugar, and the flavoring. Taste and adjust the seasoning until it reaches the desired balance.
-
Incorporate the Chilies: Add the bird’s eye chilies into the mixture, infusing the dish with heat and flavor.
-
Combine with Catfish: Gently place the fried catfish into the pan. Allow the mixture to simmer, waiting until the broth reduces and the spices deeply penetrate the fish.
-
Serve: Once the sauce has thickened and the flavors have melded beautifully, remove from heat. Serve the Mangut Lele warm, allowing everyone to enjoy its rich and savory taste.
This delightful dish is perfect for family gatherings or any meal where you want to impress with bold flavors and comforting aromas. Enjoy! 😋
