Title: Spicy Fish and Egg Delight (Ikan Telur di Masak Bumbu)
Ingredients:
- 1 whole fried snakehead fish (ikan haruan)
- 5 hard-boiled eggs, fried
- 5 ripe tomatoes
- 10 shallots
- 6 cloves garlic
- 4 candlenuts (kemiri)
- 10 bird’s eye chilies (cabe rawit)
- A few bay leaves
- A few cinnamon sticks
- Sugar, to taste
- Salt, to taste
- Chicken bouillon powder (Royco), to taste
- Cooking oil
Instructions:
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Prepare the Spice Paste: In a mortar and pestle or a food processor, grind together the shallots, garlic, candlenuts, bird’s eye chilies, and ripe tomatoes until you have a smooth spice paste.
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Cook the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the ground spice paste and cook, stirring occasionally, until the paste is half-cooked and fragrant.
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Add Fish and Eggs: Once the spice paste is ready, add the fried snakehead fish and fried hard-boiled eggs to the pan. Mix gently to coat them with the spice paste.
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Simmer: Add enough water to the pan to cover the ingredients. Season with salt, sugar, and chicken bouillon powder (Royco) to taste. Stir well.
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Add Aromatics: Toss in a few bay leaves and cinnamon sticks for added flavor.
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Cook to Perfection: Allow the dish to simmer over low heat until the flavors meld together and the sauce has thickened to your liking.
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Serve: Taste and adjust the seasoning if necessary. Serve hot with steamed rice or as part of a larger meal.
This recipe features a delightful blend of spicy and savory flavors, perfect for those who love a good fish and egg combination with a rich, aromatic sauce. Enjoy your Spicy Fish and Egg Delight!
