Bandeng Bumbu Merah (Red Spiced Milkfish)
Ingredients
| Ingredient | Quantity |
|---|---|
| Milkfish (Ikan Bandeng) | 1 whole (300g) |
| Red Chili Peppers (Cabai Merah Besar) | 5 large |
| Bird’s Eye Chilies (Cabai Rawit) | 7 small |
| Garlic (Bawang Putih) | 3 cloves |
| Shallots (Bawang Merah) | 6 shallots |
| Candlenuts (Kemiri) | 2 nuts |
| Fresh Ginger (Jahe) | 1 cm piece |
| Fresh Kencur (Kencur) | 1/2 cm piece |
| Bay Leaves (Daun Salam) | 2 leaves |
| Kaffir Lime Leaves (Daun Jeruk) | 2 leaves |
| Salt (Garam) | To taste |
| Sugar (Gula Pasir) | To taste |
| Flavor Enhancer (Penyedap Rasa/Royco) | To taste |
| Cooking Oil (Minyak Goreng) | As needed |
Instructions
| Step | Instructions |
|---|---|
| 1. | Clean the milkfish thoroughly, cut into desired pieces, and fry until golden brown. Set aside. |
| 2. | Prepare all the spices for the bumbu: blend the red chili peppers, bird’s eye chilies, garlic, shallots, candlenuts, ginger, and kencur into a smooth paste. Leave the bay leaves and kaffir lime leaves whole for later use. |
| 3. | Heat some oil in a pan and sauté the spice mixture until fragrant and the oil starts to separate. Add the bay leaves and kaffir lime leaves, stir for a few seconds. |
| 4. | Pour in about 500ml of water and bring the mixture to a boil. Let it simmer until the liquid reduces slightly, creating a thick sauce. |
| 5. | Once the sauce is reduced, gently place the fried milkfish into the pan. Cook for a few more minutes, allowing the flavors to absorb into the fish and the sauce to thicken further. Adjust seasoning with salt, sugar, and flavor enhancer (Royco) to taste. |
| 6. | Once the sauce is thick and the fish is well-coated, the dish is ready to serve. Enjoy the rich, spicy flavor of this classic Indonesian dish! |
Serving Suggestions:
Bandeng Bumbu Merah is best served with steamed rice and a side of fresh vegetables, making it a complete and flavorful meal.
