Ikan Pari Asap Kuah Santan Pedas
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (large) | 1 piece |
| Tempe | 2 pieces |
| Smoked stingray fish | 4 pieces |
| Instant coconut milk (Kara) | 1 packet |
| Tomatoes or bilimbi, sliced | 2 pieces |
| Green onions (optional) | To taste |
| Bird’s eye chilies | A handful |
| Spice Paste | |
| Shallots | 7 pieces |
| Garlic | 4 cloves |
| Coriander | 1 tablespoon |
| Candlenuts | 3 pieces |
| Galangal | 1 thumb-sized piece |
| Ginger | 1 thumb-sized piece |
| Turmeric | 1 thumb-sized piece |
| Lime leaves | 3 leaves |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | 2 tablespoons |
| Water | As needed |
Instructions
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Prepare the Tofu and Tempe: Cut the tofu and tempe into cubes and fry them in hot oil until golden brown. Set aside.
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Fry the Fish: Cut the smoked stingray into pieces according to your preference and fry until slightly dry. Set aside.
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Make the Spice Paste: Blend the shallots, garlic, coriander, candlenuts, galangal, ginger, and turmeric until smooth. Add the lime leaves and blend lightly.
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Sauté the Spice Paste: In a pan, heat the cooking oil and sauté the spice paste until fragrant.
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Add Water: Pour water into the sautéed spice mixture and bring it to a boil.
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Combine Ingredients: Once boiling, add the fried tofu, tempe, and smoked stingray into the pot. Then add the sliced tomatoes, bird’s eye chilies, green onions, sugar, and salt. Optionally, add seasoning or bouillon for extra flavor.
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Incorporate Coconut Milk: Pour in the coconut milk and let it simmer until everything is heated through. Adjust seasoning to taste.
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Serve: Once done, serve the dish hot, garnished with additional green onions if desired.
Enjoy your Ikan Pari Asap Kuah Santan Pedas with steamed rice for a delightful meal!
