Ikan Kembung Bumbu Woku: A Culinary Delight from Indonesia
Ikan Kembung Bumbu Woku is a traditional Indonesian dish that showcases the vibrant flavors of the archipelago. With its aromatic spices and fresh ingredients, this recipe brings together the rich culinary heritage of Indonesia, making it a delightful addition to any dining table. Let’s embark on a culinary journey to create this flavorful dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Kembung | 500 gr |
| Bawang Putih | 5 cloves |
| Bawang Merah | 10 cloves |
| Kemiri (Roasted Candlenuts) | 3 pieces |
| Kunyit (Turmeric) | 2 finger lengths |
| Jahe (Ginger) | 2 finger lengths |
| Daun Jeruk (Kaffir Lime Leaves) | 5 leaves |
| Sereh (Lemongrass) | 2 stalks |
| Cabai Merah (Red Chili) | 2 pieces |
| Cabai Rawit (Bird’s Eye Chili) | 10 pieces |
| Tomat (Tomato) | 1 piece |
| Daun Bawang (Green Onion) | 3 stalks |
| Minyak Goreng (Cooking Oil) | 250 ml |
| Air Bersih (Clean Water) | 250 ml |
| Gula (Sugar) | To taste |
| Garam (Salt) | To taste |
| Penyedap Rasa (Flavor Enhancer) | To taste |
| Jeruk Nipis (Lime) | 1 piece |
| Daun Kemangi (Basil Leaves) | A handful |
Instructions
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Prepare the Fish: Start by cleaning the Ikan Kembung thoroughly. Rub the fish with salt and the juice of one lime, allowing it to marinate for about 30 minutes. This step enhances the flavor and ensures the fish is well-seasoned.
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Blend the Spices: In a blender or mortar and pestle, combine the garlic, shallots, roasted candlenuts, turmeric, and ginger. Blend them into a fine paste, creating a fragrant base for the dish.
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Prepare the Chilies: Slice the red chili lengthwise for a burst of color and flavor. For the bird’s eye chili, make small slits to prevent them from bursting while cooking.
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Fry the Fish: Heat the cooking oil in a frying pan over medium heat. Once hot, gently place the marinated fish into the oil, frying until golden brown on both sides. This step will provide a crispy texture to the fish.
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Sauté the Spice Mixture: In a separate pan, sauté the ground spice mixture along with the kaffir lime leaves and bruised lemongrass. Add the sliced red chili and bird’s eye chili, cooking until the spices become aromatic and the chilies soften.
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Add the Liquid: Gradually pour in the clean water, stirring to combine. Season the mixture with sugar, salt, and a flavor enhancer, adjusting to taste. Let it simmer for a few minutes to allow the flavors to meld.
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Incorporate Fresh Ingredients: Once the broth is ready, add the diced tomato and allow it to cook until softened. Finally, mix in the chopped green onions, allowing them to wilt slightly in the hot broth.
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Serve the Dish: To serve, place the fried Ikan Kembung on a plate. Generously ladle the spicy broth over the fish, ensuring it’s well-coated. Garnish with fresh basil leaves for an added touch of freshness and aroma.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Conclusion
Ikan Kembung Bumbu Woku is more than just a dish; it is an experience that encapsulates the essence of Indonesian cuisine. With its vibrant colors, rich aromas, and mouthwatering flavors, it is sure to impress family and friends alike. Perfect for both casual gatherings and special occasions, this dish is a testament to the beautiful diversity of flavors found in Indonesia. Enjoy your culinary adventure!
