Bandeng Bumbu Rujak (Indonesian Spicy Milkfish in Rujak Sauce)
Bandeng Bumbu Rujak is a flavorful, traditional Indonesian dish that combines the richness of milkfish with a spicy, tangy sauce. The fusion of fresh herbs, spices, and the distinctive taste of kedongdong leaves creates a mouthwatering dish that is perfect to serve with steaming white rice and crispy crackers.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Milkfish (bandeng), cleaned and cut into two | 4 pieces |
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 8 cloves |
| Tomato (tomat) | 1 medium-sized |
| Tamarind (asam jawa) | 2 pieces |
| Kedongdong leaves (daun kedongdong) | 10 sprigs |
| Salt (garam) | To taste |
| Sugar (gula pasir) | To taste |
| MSG or flavor enhancer (micin) | To taste |
| Turmeric (kunyit) | 1 cm piece |
| Ground black pepper (merica bubuk) | A pinch |
| Soy sauce (kecap) | A drizzle |
| Chili sauce (saos sambal) | A drizzle |
| Red chilies (cabai merah) | 10 pieces |
| Red bird’s eye chilies (cabai rawit merah) | 5 pieces |
| Green bird’s eye chilies (cabai rawit hijau) | 10 pieces |
Instructions:
| Step | Description |
|---|---|
| 1. | Prepare the fish: Clean the milkfish thoroughly and cut it into two pieces. Set aside. |
| 2. | Blend the spices: In a blender, combine the red chilies, turmeric, shallots, garlic, tomato, and a little water. Blend until smooth and well mixed. |
| 3. | Sauté the spice mixture: Heat a bit of oil in a pan, then add the blended spice mixture. Sauté until fragrant. Add the kedongdong leaves and continue to sauté for a minute. |
| 4. | Season the sauce: Add sugar, salt, black pepper, tamarind, and MSG or flavor enhancer to the pan. Stir well, ensuring the spices are evenly mixed. |
| 5. | Add the milkfish: Place the milkfish in the pan. Drizzle with a little soy sauce and chili sauce. Let the fish simmer until the sauce thickens and the liquid reduces. |
| 6. | Taste and adjust: Taste the sauce and adjust the seasoning, adding more salt, sugar, or chili according to preference. |
| 7. | Serve: Once the sauce has thickened and the fish is cooked through, remove from heat. Serve hot with steamed rice and crispy crackers. Enjoy! |
Additional Notes:
- Flavor Profile: This dish is a delightful balance of spicy, sour, salty, and sweet. The kedongdong leaves add a refreshing tartness that pairs perfectly with the rich, meaty texture of the milkfish.
- Serving Suggestion: Serve Bandeng Bumbu Rujak with warm white rice and a side of crispy crackers (krupuk) for the perfect Indonesian meal experience.
- Adjusting Spiciness: Feel free to adjust the number of chilies to suit your desired level of spiciness. Red chilies provide heat, while the bird’s eye chilies add a sharper kick.
Enjoy the wonderful fusion of flavors in Bandeng Bumbu Rujak, a true Indonesian classic that brings the taste of tradition to your table.
