Smoked Mackerel in Coconut Sauce (Mangut Tongkol)
Ingredients:
- 2 slices smoked mackerel, thinly sliced
- 1/2 block tempeh, diced
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 7 bird’s eye chilies, sliced
- 3 large red chilies, sliced
- 2 tsp salt
- 2 tsp sugar
- Chicken broth powder (Royco), to taste
- Coconut milk
- Galangal, sliced
- 2 bay leaves
Instructions:
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Preparation: Partially fry the tempeh and smoked mackerel until half-cooked. Slice all other ingredients.
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Sauté: In a pan, sauté all sliced ingredients until fragrant and wilted.
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Cooking: Add a splash of water and incorporate the tempeh and smoked mackerel. Stir until well blended with the spices.
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Simmer: Cover the pan and let it simmer until boiling and the flavors are absorbed.
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Finish: Pour in the coconut milk, adjust sweetness and saltiness with sugar, salt, and chicken broth powder. Stir until evenly combined and taste. Cover and simmer until thickened to your liking.
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Serve: Serve hot with steamed rice.
This dish of Smoked Mackerel in Coconut Sauce (Mangut Tongkol) brings together the richness of smoked mackerel and the creamy coconut milk, enhanced by a blend of aromatic spices. Perfectly paired with steaming hot rice, it’s a comforting meal that delivers robust flavors with each bite.