Mangut Lele: A Delightful Indonesian Catfish Stew
Ingredients
| Ingredient | Quantity |
|---|---|
| Lele (catfish) | 1 kg |
| Santan Kara (coconut milk) | 1 pack |
| Salt | To taste |
| Sugar | To taste |
| Ground pepper | To taste |
| Flavor enhancer | Optional |
| Ground spices: | |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Roasted candlenut | 1 piece |
| Turmeric root | 1 small piece |
| Ginger | 1 small piece |
| Galangal (crushed) | 1 small piece |
| Lemongrass (crushed) | 1 stalk |
| Coriander | To taste |
| Kaffir lime leaves | 2 leaves |
Instructions
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Prepare the Fish: Begin by marinating the lele in salted water for a short while. Once done, fry the fish until it’s half-cooked, ensuring it retains a tender texture.
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Cook the Spices: In a pan, heat some oil and sauté the ground spices until they become aromatic. This step is crucial for enhancing the dish’s flavor profile.
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Combine Ingredients: Add just enough water to the sautéed spices, followed by the Santan Kara. Stir gently to prevent the coconut milk from separating.
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Simmer: Once the mixture reaches a gentle boil, carefully add the fried lele to the pan. Season with salt, sugar, ground pepper, and flavor enhancer if using. Adjust the seasoning to your preference.
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Serve: Once everything is well combined and heated through, serve your Mangut Lele hot. Enjoy this delightful dish with your family, as it’s perfect for sharing.
Enjoy Your Meal!
This Mangut Lele recipe is not only flavorful but also a wonderful way to celebrate traditional Indonesian cuisine. Happy cooking!
