Bihun Tenggiri Kuah Kecap: A Delicious and Simple Dish
Indulge in the rich flavors of Bihun Tenggiri Kuah Kecap, a delightful dish featuring fried tenggiri fish served in a savory soy sauce broth with tender bihun noodles. This recipe is not only simple to prepare but also makes for a satisfying meal that can be enjoyed any time of day. Let’s dive into the ingredients and steps to create this culinary delight.
Ingredients
| Component | Quantity |
|---|---|
| For the Fried Tenggiri Fish | |
| Tenggiri Fish | 1/2 kg |
| Garlic | 2 cloves |
| Turmeric | 1 cm piece (to taste) |
| Salt | to taste |
| For the Soy Sauce Broth | |
| Shallots | 8 cloves |
| Garlic | 3 cloves |
| Ground Pepper | to taste |
| Royco Seasoning | to taste |
| Sweet Soy Sauce (Kecap Manis) | to taste |
| Sugar | to taste |
| Oyster Sauce | to taste |
| Bihun Noodles | as needed |
| Fried Shallots | for garnish |
Nutritional Information
| Nutritional Element | Amount |
|---|---|
| Calories | Varies |
| Protein | Varies |
| Carbohydrates | Varies |
| Fat | Varies |
| Sodium | Varies |
Instructions
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Marinate the Fish: Begin by marinating the tenggiri fish with a mixture of garlic, turmeric, and salt. Ensure that the fish is well-coated in the marinade and let it sit for a while to absorb the flavors.
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Fry the Fish: After allowing the fish to marinate, heat oil in a frying pan over medium heat. Fry the fish until it is cooked through and has a slightly crispy exterior. This texture is important to prevent the fish from disintegrating when added to the soy sauce broth.
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Prepare the Aromatics: While the fish is frying, finely chop the shallots and remaining garlic cloves. Once the fish is done, set it aside to drain excess oil.
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Sauté the Aromatics: In the same pan, using the leftover oil, add the chopped shallots and garlic. Sauté until they are fragrant and golden brown, ensuring to stir frequently to avoid burning.
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Make the Broth: Once the aromatics are aromatic, introduce the sweet soy sauce, mixing well. Allow the mixture to cook for a minute before adding the fried fish back into the pan.
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Simmer with Seasoning: Add water to the pan and bring the mixture to a gentle boil. Season with salt, ground pepper, Royco seasoning, and sugar to taste. Allow it to simmer for a few minutes, letting the flavors meld together.
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Cook the Bihun: In the meantime, prepare the bihun noodles. Instead of boiling them, simply soak the bihun in warm water until they become soft. This method preserves their texture while blending well with the broth.
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Combine and Serve: After the broth has simmered and the flavors have developed, add the soaked bihun noodles to the pan, stirring gently to combine everything. Cook for an additional couple of minutes, just until everything is heated through.
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Garnish and Enjoy: Serve the bihun tenggiri kuah kecap hot, topped with a generous sprinkling of fried shallots for added crunch and flavor. For variations, consider adding boiled eggs or other protein options.
Conclusion
Bihun Tenggiri Kuah Kecap is a dish that brings warmth and comfort, perfect for any occasion, whether it’s a family gathering or a casual meal. Its blend of flavors and textures makes it a beloved choice, ensuring it will be a hit at your dining table. Enjoy this culinary treasure and share the joy of cooking with your loved ones!
