Bandeng Tumis Aceh (Geumuloh Teucrah)
Delight in the vibrant flavors of Aceh with this traditional recipe for Bandeng Tumis Aceh, also known as Geumuloh Teucrah, a dish that beautifully combines the delicate taste of milkfish with a medley of aromatic spices. This recipe not only brings warmth to your kitchen but also showcases the rich culinary heritage of Indonesia. Prepare to tantalize your taste buds with this exquisite dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish) | 1 whole fish |
| Lime | 1 piece |
| Salt | 1 teaspoon |
| Curry leaves | 2 leaves |
| Pandan leaves | 1 leaf |
| Red onion (sliced) | 1 piece |
| Cooking oil | 5 tablespoons |
| Water | 500 ml |
| Ground Spices | |
| Dried red chilies | 6 pieces |
| Bird’s eye chilies (optional) | 4 pieces (add more for heat) |
| Red onions | 5 pieces |
| Garlic | 2 cloves |
| Ginger | 1 cm piece |
| Turmeric | 2 cm piece |
| Ground coriander | 1/2 teaspoon |
| Asam sunti (sour tamarind) | 10 pieces |
Instructions
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Preparation of the Fish: Begin by thoroughly cleaning the milkfish, ensuring it is free from any impurities. Once cleaned, gently rub the fish with lime juice and sprinkle salt evenly over its surface, allowing it to marinate for about 5 minutes. This step enhances the fish’s flavor and helps to tenderize it.
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Marinating with Spices: After the marination period, take a portion of the ground spices and apply it to the fish, ensuring it is well-coated. Reserve the remaining spice mixture for later use in the cooking process.
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Sautéing Aromatics: In a spacious skillet or frying pan, heat the cooking oil over medium heat. Once the oil is hot, add the sliced red onion, curry leaves, and pandan leaf. Sauté these ingredients until they become fragrant, which should take about 2-3 minutes.
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Adding Ground Spices: Next, incorporate the remaining ground spices into the pan, stirring them well to release their aromatic qualities. Continue to sauté the spices until they become fragrant and slightly darker, which will take another 2-3 minutes.
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Cooking the Fish: Carefully place the marinated fish into the pan, taking care to avoid breaking it apart. Gently stir the fish to coat it with the aromatic mixture, being cautious as the delicate texture of the milkfish makes it prone to falling apart.
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Simmering with Water: Add the water to the pan, ensuring the fish is partially submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the dish to cook until the fish is thoroughly cooked and tender, approximately 15-20 minutes.
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Final Touches: Once cooked, taste and adjust the seasoning if necessary. You may choose to add more salt or a splash of lime juice for an extra layer of flavor.
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Serving Suggestions: Serve the Bandeng Tumis Aceh hot, accompanied by steamed rice and a side of vegetables for a complete meal that showcases the rich and vibrant flavors of Aceh.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fats | 15 g |
| Fiber | 1 g |
Indulge in this delightful Acehnese dish, and experience the perfect harmony of spices and flavors that make Bandeng Tumis Aceh a cherished addition to any meal!
