Ikan Kembung Tahu Tempe Masak Santan Pedas
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 kg | Ikan Kembung |
| 1/2 buah | Tempe |
| 1/2 buah | Tahu Putih |
| 5 | Bawang Merah |
| 3 | Bawang Putih |
| 2 | Miri (cardamom) |
| 1/2 sdm | Merica Bubuk (pepper) |
| 1/2 sdm | Bubuk Ketumbar (coriander) |
| 10 biji | Cabe Merah (to taste) |
| 1 ruas jari | Laos (galangal) |
| 1 | Santan Instan |
| Secukupnya | Daun Bawang |
| 5 biji | Cabe Rawit |
| Secukupnya | Gula dan Garam |
Instructions
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Preparation of Fish and Tofu/Tempe: Begin by cleaning the ikan kembung thoroughly and frying it until it’s half cooked. For the tahu and tempe, wash them well, then choose to either steam or lightly fry until just cooked.
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Blending the Spices: In a blender, combine the bawang merah, bawang putih, miri, cabe, laos, merica, and bubuk ketumbar. Blend these ingredients until they form a smooth paste.
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Cooking the Base: In a pan, heat a little oil and sauté the blended spices until fragrant. Once aromatic, add the fried ikan kembung, tempe, and tahu to the pan. Pour in a little water and cover, allowing the flavors to meld as it cooks.
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Adding Coconut Milk: Once the water has reduced, add the santan instan, along with gula and garam. Allow the mixture to come to a boil, stirring gently to prevent the santan from separating.
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Final Seasoning: Conduct a taste test; adjust with additional gula and garam as needed. Finally, add the cabe rawit and daun bawang, cooking briefly until the dish is bubbling again.
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Serving: Once ready, remove from heat and serve hot. This flavorful Ikan Kembung Tahu Tempe Masak Santan Pedas is perfect with steamed rice!
Enjoy this spicy and creamy dish that beautifully combines fish, tofu, and tempe in a rich coconut sauce!
