Sarden Kuah Asam
Ingredients
- 3 large sardines (mackerel can also be used)
- 6 belimbing wuluh (bilimbi)
- 10 cloves shallots
- 5 cloves garlic
- 15 bird’s eye chilies
- 8 stinky beans (pete)
- 1/2 finger-length piece of galangal, crushed
- Salt, to taste
- Sugar, to taste
- Cooking oil, as needed
- 3 glasses of water
For the Spice Paste:
- 5 cloves shallots
- 4 cloves garlic
- 7 red chilies
- 3 candlenuts
Steps
-
Preparation: Begin by thoroughly washing all the ingredients. This ensures that any residual dirt or impurities are removed, resulting in a clean and fresh-tasting dish.
-
Frying the Fish: Lightly fry the sardines until they are half-cooked. Once done, separate the fish meat from the bones and set it aside. This step helps to infuse the fish with a bit of flavor while keeping it tender.
-
Blending the Spice Paste: Blend the shallots, garlic, red chilies, and candlenuts into a fine paste. This mixture forms the base of the dish, providing a robust and aromatic flavor.
-
Slicing the Ingredients: Slice the bird’s eye chilies diagonally, thinly slice the shallots and garlic, and cut the stinky beans and belimbing wuluh into thick slices. This step ensures that the ingredients cook evenly and release their flavors into the dish.
-
Cooking the Aromatics: In a pan, heat some cooking oil and sauté the sliced shallots and garlic until they are slightly wilted. Add the sliced bird’s eye chilies, stinky beans, belimbing wuluh, and crushed galangal. Stir everything together to combine the flavors.
-
Adding the Spice Paste: Add the blended spice paste to the pan and stir well. Pour in the water, then season with salt and sugar to taste. Bring the mixture to a boil, allowing the flavors to meld together.
-
Incorporating the Fish: Once the broth is boiling, add the pre-fried sardines to the pan. Let it cook for a short while until the fish is fully cooked and has absorbed the flavors of the broth.
-
Final Touches: Once the fish is cooked through, turn off the heat. The dish is now ready to be served.
Serving
Serve the Sarden Kuah Asam hot, accompanied by steamed rice. This tangy and flavorful fish stew is perfect for a hearty meal, offering a delightful combination of sour, spicy, and savory notes.
Notes:
- Substitutions: If you can’t find belimbing wuluh, you can substitute it with a similar sour fruit or a bit of tamarind paste for a similar tangy effect.
- Adjusting Spice Level: The amount of bird’s eye chilies can be adjusted based on your preference for spiciness.
- Freshness: Using fresh ingredients, especially for the spice paste, enhances the overall flavor of the dish.
Enjoy this traditional Indonesian dish, perfect for bringing a unique and zesty flavor to your dining table!
