Ikan Kembung Tahu Sambal Pedas Manis
Indulge in the delightful flavors of Ikan Kembung Tahu Sambal Pedas Manis, a savory and spicy dish that pairs beautifully with steamed rice. This recipe blends the freshness of small mackerel with crispy tofu, enveloped in a sweet and spicy sauce that will surely tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Kembung (small mackerel) | 1/2 kg (about 6 pieces) |
| Tahu (tofu) | 6 pieces |
| Oil | As needed |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
For the spice blend:
| Spice | Quantity |
|---|---|
| Garlic | 2 cloves |
| Shallots | 5 cloves |
| Red chili peppers | 15 pieces |
Instructions
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Preparation: Begin by cleaning the ikan kembung and tahu thoroughly. Soak them in salted water for about 5 minutes to enhance their flavor, then set aside to drain.
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Frying: Heat oil in a pan over medium heat. Fry the ikan kembung and tahu alternately until they are golden brown and crispy. Once cooked, remove them from the pan and let them rest on a paper towel to absorb excess oil.
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Making the Spice Paste: While the fish and tofu are frying, blend the garlic, shallots, and red chili peppers in a food processor until they form a smooth paste.
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Cooking the Sauce: In the same pan used for frying, add a little more oil if necessary and sauté the blended spice paste. Season with salt, sugar, and optional flavor enhancer to taste. Stir-fry until the spices are fragrant and fully cooked.
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Combining: Once the spice mixture is ready, gently fold in the fried ikan kembung and tahu, ensuring they are evenly coated with the sambal. Stir to combine and cook for an additional few minutes.
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Serving: Your Ikan Kembung Tahu Sambal Pedas Manis is now ready to be served! Enjoy it hot with steamed rice for a delicious meal.
Tips
- Adjust the level of spiciness by varying the amount of red chili peppers used.
- Serve with fresh cucumber slices or a simple salad for a refreshing contrast.
Selamat mencoba! (Happy cooking!)
