Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Mujaer | 1/2 kg |
| A. Ground Ingredients | |
| Garlic | 4 cloves |
| Large Red Chili Peppers | 5 |
| Candlenuts | To taste |
| Turmeric | To taste |
| B. Additional Ingredients | |
| Shallots (sliced) | To taste |
| Bird’s Eye Chili or Raw Chili | To taste |
| Sugar | To taste |
| Salt | To taste |
| Vinegar or Lime Juice | To taste |
| Green Onions (optional) | To taste |
Instructions
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Prepare the Fish: Begin by frying the ikan mujaer until it’s cooked through and golden. Once done, set aside.
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Sauté the Aromatics: In a skillet, heat some oil and sauté the ground ingredients (garlic, large red chili, candlenuts, and turmeric) until fragrant.
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Combine Ingredients: Add the sliced shallots and bird’s eye chili to the sautéed mixture. Stir well to combine.
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Create the Sauce: Pour in a little water, then add sugar, salt, and vinegar (or lime juice) to taste. Allow the mixture to come to a gentle boil.
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Incorporate the Fish: Once boiling, gently add the fried ikan mujaer to the skillet, ensuring it’s well-coated with the sauce.
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Finish the Dish: Add the green onions and let the mixture simmer until the sauce thickens slightly, then turn off the heat.
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Serve: Present the acar mujaer warm, allowing the flavors to meld beautifully.
Enjoy this delicious dish, perfect for enhancing any meal with its vibrant flavors!