Title: Grilled Bandeng Offal in Banana Leaves
Ingredients:
- 1 kg of bandeng offal, cleaned thoroughly
- For the Spice Paste:
- 8 shallots
- 4 garlic cloves
- 1 handful of bird’s eye chilies (adjust to taste)
- 1 tablespoon salt
- 1 small packet of MSG (optional)
- Tamarind, to taste
- For Wrapping:
- Banana leaves
- Wooden sticks (for securing)
- Charcoal
Instructions:
-
Prepare the Offal:
- Clean the bandeng offal thoroughly and remove any blood. Set aside.
-
Make the Spice Paste:
- Blend the shallots, garlic, bird’s eye chilies, salt, and MSG (if using) into a smooth paste.
-
Season the Offal:
- In a large bowl, mix the prepared spice paste with the cleaned offal. Ensure the offal is evenly coated with the paste. Adjust the tamarind to your taste preference and mix well.
-
Wrap the Offal:
- Take banana leaves and cut them into suitable pieces for wrapping. Place a portion of the spiced offal on each piece of banana leaf. Fold and roll the leaf around the offal, securing the ends with wooden sticks or tying with string, similar to wrapping lontong.
-
Grill the Offal:
- Prepare a charcoal grill. Once the charcoal is hot and covered with a layer of gray ash, place the wrapped offal packets on the grill. Cook, turning occasionally, until the offal is firm and no longer releasing moisture. This usually takes about 30-40 minutes.
-
Serve:
- Remove the packets from the grill and let them drain in a dish. Carefully unwrap the banana leaves before serving.
This savory, spicy dish combines the unique flavor of bandeng offal with aromatic spices, all wrapped and grilled to perfection. Enjoy it as a flavorful accompaniment to your meal or as a stand-alone treat!
