Spicy Milkfish and Tofu in Creamy Coconut Sauce

Ingredients

• 2 medium-sized milkfish (bandeng), cut into pieces
• 5 pieces of tofu, sliced diagonally and fried
• 1 bunch of scallions, chopped
• 1 can of coconut milk (about 200 ml)
• Salt and seasoning to taste
• Sugar to taste
• Cooking oil

For the Spice Paste:

• 2 large red chilies
• 10 small bird’s eye chilies (cabe rawit)
• 3 shallots
• 5 cloves of garlic
• 5 candlenuts (kemiri)
• 1 teaspoon ground coriander (ketumbar)
• 1 cm turmeric root
• 1 cm ginger root
• 1 tomato
• 2 bay leaves
• 1 stalk of lemongrass

Instructions

1. Prepare the Spice Paste: In a blender or food processor, combine the red chilies, bird’s eye chilies, shallots, garlic, candlenuts, ground coriander, turmeric root, ginger root, and tomato. Blend into a smooth paste.

2. Cook the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until it becomes aromatic and the oil starts to separate from the paste.

3. Add the Fish: Once the spice paste is fragrant, add the pieces of milkfish to the pan. Stir well to coat the fish with the spice mixture.

4. Simmer: Pour enough water into the pan to cover the fish. Season with salt, sugar, and additional seasoning to taste. Allow the fish to cook until it is half done.

5. Add Tofu and Coconut Milk: Gently add the fried tofu pieces and pour in the coconut milk. Stir to combine and continue cooking until the dish comes to a boil and the fish is fully cooked.

6. Finish and Serve: Add the chopped scallions, bay leaves, and lemongrass to the pan. Allow everything to simmer for a few more minutes. Turn off the heat and let the dish rest for a few minutes before serving.

Enjoy your delicious Gulai Bandeng and Tahu with steamed rice for a comforting meal!