Tropical Dori in Spicy Tamarind Broth
Asem-asem Dori Kuah Kuning
Ingredients
| Ingredient | Quantity |
|---|---|
| Dori fillet (diced) | 1 kg |
| Shallots | 7 cloves |
| Garlic | 4 cloves |
| Turmeric | 1 thumb-sized piece |
| Lemongrass (bruised) | 1 stalk |
| Tomatoes | 2 pieces |
| Tamarind (soaked in hot water) | To taste |
| Curly red chilies | To taste |
| Regular chilies | To taste |
| Scallions | To taste |
| Sugar | To taste |
| Salt | To taste |
| Water | As needed |
Instructions
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Prepare the Spices: Begin by blending together 3 cloves of shallots, 2 cloves of garlic, and the turmeric until you achieve a smooth paste.
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Chop the Vegetables: Thinly slice the remaining shallots and garlic. Chop the curly red chilies, tomatoes, and scallions into desired sizes.
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Sauté Aromatics: In a pan, heat oil and sauté the chopped shallots and garlic until fragrant. Add the blended spice mixture and the bruised lemongrass, cooking until aromatic.
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Add Water: Pour in enough water to achieve your desired soup consistency.
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Incorporate Main Ingredients: Gently add the dori fillet, tomatoes, curly red chilies, regular chilies, scallions, and the soaked tamarind, mixing well.
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Season to Taste: Add sugar and salt according to your preference, ensuring a balanced flavor.
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Serve: Once everything is cooked through, serve hot, garnished with crispy fried shallots for an added crunch.
Enjoy this delightful Asem-asem Dori Kuah Kuning with steamed rice for a truly satisfying meal!
