Cabe Hijau with Teri Nasi & Ikan Asin Gabus: A Flavorful Indonesian Delight
Indulging in the vibrant flavors of Indonesian cuisine, this recipe for Cabe Hijau with Teri Nasi & Ikan Asin Gabus promises to take your taste buds on an exhilarating journey. With the spicy warmth of green chilies combined with the crunch of fried anchovies and the savory goodness of salted snakehead fish (ikan asin gabus), this dish embodies the essence of comforting home-cooked meals. Each bite offers a delightful medley of textures and flavors, making it a perfect accompaniment to steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Teri nasi (dried anchovies) | A handful (approximately 100g) |
| Salted snakehead fish (ikan asin gabus) | 2 pieces, cut into chunks |
| Green curly chili peppers | 10-15 pieces |
| Garlic | 3 cloves |
| Cungkediro (small green tomatoes) | 7 pieces |
| Royco seasoning (or any seasoning powder) | To taste |
| Cooking oil | As needed |
Nutritional Information
| Nutritional Component | Amount Per Serving | % Daily Value* |
|---|---|---|
| Calories | 150 | 8% |
| Protein | 10g | 20% |
| Total Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Carbohydrates | 6g | 2% |
| Fiber | 1g | 4% |
| Sodium | 400mg | 17% |
*Based on a 2,000-calorie diet.
Instructions
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Prepare the Ingredients: Begin by gathering all the ingredients and washing them thoroughly. This will ensure that your dish is clean and fresh.
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Pound the Spices: In a mortar and pestle, coarsely grind together the garlic, green curly chilies, and small green tomatoes (cungkediro) until you achieve a slightly chunky paste. This mixture will form the base of your flavorful sauce.
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Fry the Salted Fish: In a large frying pan, heat a generous amount of cooking oil over medium heat. Once the oil is hot, add the pieces of salted snakehead fish. Fry them until they are halfway cooked and start to turn golden.
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Add the Anchovies: Next, introduce the dried anchovies (teri nasi) to the pan. Continue to fry both the salted fish and anchovies together until they are fully cooked and crisped to your liking.
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Incorporate the Ground Spices: Once the fish is cooked, add the coarsely ground spice mixture to the pan. Stir well to combine, ensuring that all the ingredients are evenly coated with the fragrant spices. Cook for an additional 3-5 minutes, allowing the spices to meld and become fragrant.
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Season and Serve: Finally, add Royco seasoning (or your preferred seasoning) to taste. Adjust the seasoning as necessary to ensure the dish is flavorful. Once satisfied with the taste, remove from heat and transfer to a serving dish.
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Enjoy: Serve your Cabe Hijau with Teri Nasi & Ikan Asin Gabus warm, alongside a bowl of steamed rice. This dish pairs beautifully with a fresh salad or pickled vegetables for a complete meal.
Conclusion
This delectable recipe for Cabe Hijau with Teri Nasi & Ikan Asin Gabus encapsulates the rich and vibrant culinary heritage of Indonesia. It offers a delightful balance of flavors, showcasing the delightful interplay between spicy, savory, and umami elements. Whether you’re preparing a weeknight dinner or entertaining guests, this dish is sure to impress and bring smiles to the table. Enjoy every bite, and don’t forget to share this culinary gem with your friends and family!
