Bandeng Masak Santan Pedas
This delightful dish of Bandeng Masak Santan Pedas, featuring succulent milkfish cooked in a rich, spicy coconut sauce, is a true culinary gem. Perfect for a family gathering or a cozy dinner, this recipe combines vibrant flavors and textures that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milkfish (ikan bandeng) | 1 kg |
| Tofu skin (tahu kulit) | 10 pieces |
| Instant coconut milk | 1 packet |
Spices:
| Spice | Quantity |
|---|---|
| Shallots (Bawang merah) | 7 cloves |
| Garlic (Bawang putih) | 5 cloves |
| Red curly chili (Cabe merah keriting) | 5 pieces |
| Bird’s eye chili (Cabe rawit setan) | 10 pieces |
| Green tomatoes (Tomat hijau) | 3 pieces |
| Bay leaves (Daun salam) | To taste |
| Lemongrass (Sereh) | To taste |
| Galangal (Lengkuas) | To taste |
| Sugar | To taste |
| Salt | To taste |
| Soy sauce (Kecap) | To taste |
Instructions
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Prepare the Fish: Heat oil in a pan and fry the milkfish until it’s half-cooked. You can fry it until crispy, depending on your preference.
-
Sauté the Aromatics: In another pan, sauté all the sliced spices (shallots, garlic, chilies, and green tomatoes) until they release a fragrant aroma.
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Combine Ingredients: Add the fried fish and tofu skin to the sautéed spices, then pour in enough water to cover the ingredients.
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Season: Add sugar, salt, and soy sauce to taste. Adjust the flavors according to your liking.
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Simmer: Cook until the water reduces and the spices have penetrated the fish and tofu well.
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Add Coconut Milk: Finally, stir in the instant coconut milk and bring it to a boil. Once it reaches a gentle boil, your dish is ready to be served.
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Serve: Enjoy your Bandeng Masak Santan Pedas hot with steamed rice.
This rich and spicy dish is sure to impress your guests and family alike, combining the ultimate flavors of Indonesian cuisine. Happy cooking!
