Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan bawal (cleaned) | 1 kg |
| Tempe (sliced as desired) | 1 piece |
| Bumbu 1: | |
| Garlic | 4 cloves |
| Turmeric | 1.5 cm |
| Salt | 1/2 tsp |
| Water | 50 ml |
| Bumbu 2: | |
| Shallots | 10 cloves |
| Garlic | 5 cloves |
| Bird’s eye chili | 15 pieces (or to taste) |
| Red chili | 3 pieces |
| Tomato (quartered) | 1 piece |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Galangal | 1 cm |
| Kaffir lime leaves | 2 leaves |
| Basil leaves | to taste |
| Thick coconut milk | 50 ml |
| Hot water | 500 ml |
Instructions
-
Marinate the Fish: Coat the cleaned ikan bawal with Bumbu 1 (garlic, turmeric, salt, and water) and let it marinate in the refrigerator for about 1 hour. After marination, fry until golden brown and drain excess oil.
-
Prepare the Spice Blend: Fry the shallots, garlic, red chili, and bird’s eye chili until fragrant. Drain and blend with a pinch of salt until smooth.
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Cook the Sauce: In a pan, sauté the blended spice mixture briefly, then add hot water. Incorporate the galangal, kaffir lime leaves, and tomato. Allow the mixture to boil.
-
Combine Ingredients: Add the fried ikan bawal and tempe along with sugar. Cook for approximately 5 minutes. Finally, mix in the basil leaves.
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Finish with Coconut Milk: After about 5 minutes, stir in the thick coconut milk. Mix well for about 1 minute and taste to adjust seasoning.
Enjoy this spicy, flavorful dish that’s perfect for any occasion! 😘😘