Spicy Indonesian Catfish Stew with Soy Sauce and Optional Chicken Hearts

Semur Lele with Optional Chicken Hearts

Ingredients:

• 5 catfish (lelle)
• Chicken hearts (optional, can be skipped)
• Spices:
  • 3 medium-sized shallots
  • 2 medium-sized garlic cloves
  • Sliced chili peppers, to taste
  • Coriander, to taste
  • Black pepper, to taste
  • Ginger, to taste
  • Soy sauce (adjust according to preference)
  • Salt, to taste
  • Flavor enhancer, to taste (optional)

Instructions:

1. Prepare the Fish: Clean the catfish thoroughly. Cut into desired pieces if necessary. Heat oil in a frying pan and fry the catfish until golden brown and crispy. Once done, set aside.

2. Make the Spice Paste: While the catfish is frying, prepare the spice paste. Peel and chop the shallots and garlic. Blend them together with coriander, black pepper, and ginger until you get a smooth paste.

3. Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.

4. Combine Ingredients: Add a small amount of water to the pan with the spice paste. Gently add the fried catfish pieces into the pan. Stir to coat the fish with the spice mixture.

5. Season and Simmer: Pour in soy sauce to taste. Add the sliced chili peppers, salt, and a flavor enhancer if using. Adjust the seasoning with a bit of sugar if desired. Stir well to combine all ingredients.

6. Simmer: Allow the dish to simmer for a few minutes, so the flavors meld together and the fish absorbs the spices. Taste and adjust seasoning as needed.

7. Serve: Transfer the Semur Lele to a serving dish. Serve hot with steamed rice and enjoy!

This Semur Lele is a flavorful Indonesian dish that pairs beautifully with warm rice, offering a delightful balance of spices and savory goodness.