Bandeng Presto Pedas: A Spicy Indonesian Delight
Indulge in the rich flavors of Indonesian cuisine with this delectable Bandeng Presto Pedas, a recipe that combines the tenderness of bandeng (milkfish) with a blend of aromatic spices and a hint of heat. This dish is perfect for a family gathering or as a special treat for yourself. Let’s explore how to prepare this mouthwatering meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish) | 1 whole bandeng presto |
| Spice Paste | |
| Bawang merah (shallots) | 5, peeled and roughly chopped |
| Bawang putih (garlic) | 4, peeled and roughly chopped |
| Kunyit (turmeric) | 1 small piece (about 1-inch) |
| Lengkuas (galangal) | 1 small piece, bruised |
| Kemiri (candlenuts) | 3, roughly chopped |
| Sereh (lemongrass) | 1 stalk, bruised and tied in a knot |
| Cabe rawit (bird’s eye chili) | 1 (optional, for less spiciness) |
| Cabe merah (red chili) | 10, chopped |
| Additional Seasonings | |
| Daun salam (bay leaves) | 4 |
| Daun jeruk (lime leaves) | 1 |
| Gula jawa (palm sugar) | to taste |
| Gula pasir (granulated sugar) | to taste |
| Garam (salt) | to taste |
| Air (water) | 2 cups |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing the spice paste. In a blender or food processor, combine the shallots, garlic, turmeric, galangal, candlenuts, and both types of chili peppers. Blend until smooth. |
| 2 | Heat a large pan over medium heat. Add a splash of oil and sauté the spice paste for about 5 minutes, or until it becomes fragrant and slightly thickens. |
| 3 | Add the bay leaves, lime leaves, bruised galangal, lemongrass, salt, palm sugar, and granulated sugar to the pan. Stir well to combine. |
| 4 | Pour in 2 cups of water and bring the mixture to a boil. Allow it to simmer for a few minutes to let the flavors meld together. |
| 5 | While waiting for the sauce to boil, cut the bandeng into five pieces. Once the sauce is boiling, carefully add the fish pieces to the pan. |
| 6 | Reduce the heat to low, cover the pan, and let the fish simmer for approximately 20-30 minutes, or until the fish is cooked through and the sauce has thickened. |
| 7 | Taste and adjust seasoning with more salt, palm sugar, or granulated sugar if necessary. |
| 8 | Once cooked, serve the Bandeng Presto Pedas hot, garnished with fresh herbs if desired, alongside steamed rice or your favorite side dishes. |
Nutritional Information
| Nutrient | Amount per Serving (Approximate) |
|---|---|
| Calories | 250 |
| Protein | 30 g |
| Carbohydrates | 15 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Tips for Success
- Adjusting Spiciness: For a milder flavor, you can reduce the number of red chilies or omit the bird’s eye chili entirely.
- Fresh Ingredients: Using fresh spices and herbs will enhance the overall flavor of the dish.
- Serving Suggestions: Pair this dish with steamed jasmine rice and a side of sautéed vegetables for a complete meal.
Conclusion
Bandeng Presto Pedas is a delightful way to enjoy the unique flavors of Indonesian cuisine. With its aromatic spices and tender fish, this dish is sure to become a favorite in your household. Whether you are entertaining guests or enjoying a cozy night in, this recipe offers a taste of the extraordinary right at your dinner table. Enjoy the process of cooking and the delightful flavors of this traditional dish!
