Indonesian lamb recipes

Spicy Tempeh and Presto Bandeng in Balinese Sauce

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Presto Bandeng with Tempe Bumbu Bali

Ingredients:

  • 2 pieces of presto bandeng (pressure-cooked milkfish)
  • 1 block of tempeh
  • 1 thumb-sized piece of galangal (smashed)
  • 3 kaffir lime leaves (crushed)
  • 1 stalk of lemongrass
  • 1/4 teaspoon ground black pepper
  • Salt, sugar, and chicken bouillon (Royco) to taste
  • 200 ml water

For the Spice Paste:

  • 8 red curly chilies
  • 6 bird’s eye chilies
  • 7 shallots
  • 3 cloves of garlic
  • 3 candlenuts
  • 1/2 inch turmeric
  • 1/2 teaspoon coriander seeds

Instructions:

  1. Prepare the Tempeh:

    • Slice the tempeh into thick triangle pieces.
    • Heat oil in a pan and fry the tempeh until it is halfway cooked. Remove and set aside.
  2. Fry the Presto Bandeng:

    • Heat some oil and fry the presto bandeng until it is lightly browned and crispy. Set aside.
  3. Make the Spice Paste:

    • Blend the red curly chilies, bird’s eye chilies, shallots, garlic, candlenuts, turmeric, and coriander seeds into a smooth paste.
  4. Cook the Spice Paste:

    • Heat oil in a pan and sauté the spice paste until fragrant.
    • Add the kaffir lime leaves, lemongrass, and smashed galangal. Stir well.
  5. Simmer:

    • Pour in 200 ml of water and reduce the heat. Let it simmer until it starts to bubble gently.
  6. Combine Ingredients:

    • Add the fried tempeh to the pan, stirring to ensure it is coated with the spice mixture.
    • Gently add the fried bandeng, mixing carefully to coat the fish with the spices.
  7. Season:

    • Add sugar, salt, and chicken bouillon to taste. Adjust the seasoning as needed and mix well.
  8. Finish and Serve:

    • Allow the mixture to cook for a few more minutes, ensuring that the flavors meld together.
    • Remove from heat and serve hot.

Enjoy this flavorful Presto Bandeng with Tempe Bumbu Bali as a delightful and aromatic dish that pairs beautifully with steamed rice or as part of a larger meal.

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