Pindang Ikan Mas Asam Pedas ala Momy
Experience the rich and vibrant flavors of Indonesian cuisine with this delightful recipe for Pindang Ikan Mas Asam Pedas, a beloved dish that showcases the unique taste of freshwater carp. Perfectly balanced with aromatic spices and a hint of tanginess, this dish is sure to bring warmth to your table.
Ingredients
- 1 kg freshwater carp (ikan mas), cleaned
- 4 shallots (bawang merah)
- 5 cloves of garlic (bawang putih)
- 10 red bird’s eye chilies (cabe rawit merah)
- 1 thumb-sized piece of ginger (jahe)
- 1 thumb-sized piece of turmeric (kunyit)
- 2 stalks lemongrass (serai), bruised
- 2 bay leaves (daun salam)
- 2 pieces of galangal (lengkuas), sliced
- 2 kaffir lime leaves (daun jeruk)
- 1 large tomato, chopped
- 1/2 tablespoon tamarind paste (asam jawa)
- 5 candlenuts (kemiri), blended or crushed
- Salt and pepper to taste
- A pinch of sugar to balance flavors
- Chopped green onions for garnish
Instructions
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Prepare the Fish: Start by cleaning the freshwater carp thoroughly, then marinate it in lime juice for about 15-30 minutes. This will not only enhance the flavor but also help eliminate any fishy smell.
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Make the Spice Paste: In a mortar and pestle or a food processor, blend the shallots, garlic, red chilies, ginger, turmeric, and candlenuts into a smooth paste. This aromatic mixture is the heart of your dish.
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Cook the Spices: In a large pot, heat a drizzle of oil over medium heat. Add the blended spice paste and sauté until fragrant and golden, taking care not to burn it.
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Add Aromatics: Once the spices are cooked through, add the bay leaves, bruised lemongrass, kaffir lime leaves, and sliced galangal. Stir well to combine, allowing the spices to release their full aroma.
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Create the Broth: Pour in enough water to create a broth, then add the chopped tomato and tamarind paste. Bring the mixture to a boil, and season with salt, pepper, and a touch of sugar. Adjust the seasoning to your preference.
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Simmer the Fish: Gently add the marinated carp to the pot. Avoid stirring too much to prevent the fish from breaking apart; instead, let it simmer quietly. Cook until the fish is fully cooked and the flavors meld together, which typically takes about 15-20 minutes.
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Garnish and Serve: Once the fish is cooked through and has absorbed the aromatic broth, sprinkle with chopped green onions for a fresh finish. Serve hot with steamed rice for a complete meal.
Enjoy!
This Pindang Ikan Mas Asam Pedas is not just a dish; it’s a comforting experience that carries the essence of home cooking. Perfect for family gatherings or a cozy dinner, this recipe will surely impress with its bold flavors and fragrant aroma. Enjoy the delightful taste of Indonesian cuisine right at your table!
