Cobek Ikan Mas Muda (Young Carp in Spicy Aromatic Sauce)
This dish, Cobek Ikan Mas Muda, features young carp cooked in a flavorful, spicy sauce that blends the aromatic spices with crispy fried tofu and tender fish. The rich flavors come from a harmonious mix of traditional Indonesian ingredients. Served warm, it’s perfect as a side dish or main course with steamed rice. Whether you like it with a touch of broth or prefer it dry with a reduced sauce, this recipe is a versatile treat that brings the authentic taste of Indonesian cuisine to your table.
Ingredients
| Ingredient | Amount |
|---|---|
| Small young carp (fried) | 4 fish |
| Large fried Bandung tofu (optional) | 2 blocks |
| Garlic cloves | 2 cloves |
| Shallots | 2 shallots |
| Bird’s eye chili (optional, adjust to taste) | 1 small chili |
| Kencur (aromatic herb) | 1 thumb-sized piece |
| Fried or toasted peanuts | 2-3 tablespoons (crushed coarsely) |
| Tamarind fruit | 1 small piece |
| Salt | To taste |
| Palm sugar or brown sugar | To taste (use palm sugar for a richer flavor) |
| Bay leaf | 1 leaf |
| Kaffir lime leaf | 1 leaf |
| Cooking oil | For frying and sautéing |
Instructions
| Step | Description |
|---|---|
| 1. Prepare the spice paste | First, grind or blend the garlic, shallots, bird’s eye chili (if using), kencur, and peanuts until smooth. For a more textured paste, you can use a mortar and pestle and crush the peanuts coarsely to give a crunchy texture to the sauce. |
| 2. Sauté the spices | In a pan, heat a small amount of oil over medium heat. Add the spice paste and sauté until fragrant and golden. Stir in the bay leaf and kaffir lime leaf to infuse their aromas into the oil. |
| 3. Cook the fish and tofu | Add the fried young carp and fried tofu into the pan. Pour in enough water to cover the ingredients. Allow it to simmer and cook, then season with tamarind, palm sugar, and salt. Stir gently, making sure the fish and tofu are well coated with the sauce. |
| 4. Adjust seasoning | Taste and adjust the seasoning with more salt or sugar if necessary. If you like the dish to be more soupy, you can leave the sauce as is, but for a drier version, let the sauce reduce until it thickens and coats the ingredients. |
| 5. Serve | Once the dish has reached the desired consistency, remove it from heat. Serve hot with steamed rice and enjoy the bold, savory flavors of this Indonesian classic. |
Tips for the best Cobek Ikan Mas Muda:
- Kencur is essential for the dish’s unique fragrance. If you can’t find it, ginger can be used as a substitute, but the taste will differ.
- To keep the dish from becoming too salty, add the sugar in stages, tasting along the way. Adjust to balance the sourness of tamarind and the saltiness of the seasonings.
- This dish can be made ahead and stored in the refrigerator for a day or two. It will taste even better as the flavors meld together.
Enjoy the authentic taste of Indonesia with this delicious and aromatic dish! 😊
