Bandeng Asem Pedas Seger Kuah Kuning (Non-MSG)
Introduction
Embark on a delightful culinary journey with Bandeng Asem Pedas Seger Kuah Kuning, a traditional Indonesian dish that harmonizes the fresh flavors of fish with a tangy and spicy broth. This non-MSG recipe focuses on the vibrant ingredients that create a rich, aromatic experience, perfect for serving with crunchy accompaniments and a refreshing drink. As you savor each bite, you’ll appreciate the love and care that goes into making this heartwarming dish.
Ingredients
Here’s a comprehensive table outlining the ingredients needed for this exquisite dish:
| Ingredient | Quantity |
|---|---|
| Fresh Bandeng (Milkfish) | 1 kg (about 3 fish) |
| Lime | 1 whole |
| Shallots | 10 cloves |
| Garlic | 10 cloves |
| Red Bird’s Eye Chilies | 15 (adjust to desired spiciness) |
| Turmeric | A small piece (about 2 cm) |
| Ginger | A small piece (about 1.5 cm) |
| Tamarind | 4 pieces |
| Lemongrass | 2 stalks |
| Kaffir Lime Leaves | 8 leaves |
| Water | 1.5 liters |
| Cooking Oil | As needed |
| Salt | To taste |
| Sugar | A pinch |
Nutritional Information
While the precise nutritional values may vary, here’s a general estimate for a serving size (approximately 200g of fish with broth):
| Nutrient | Value |
|---|---|
| Calories | 250 |
| Protein | 25g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 200mg |
Instructions
Follow these detailed steps to create the perfect Bandeng Asem Pedas Seger Kuah Kuning:
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Prepare the Fish: Begin by boiling 1.5 liters of water in a large pot. While waiting for the water to reach a boil, clean the bandeng. Cut each fish into six pieces, rinse them thoroughly, and marinate with the juice of one lime to eliminate any fishy odors.
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Chop the Aromatics: Thinly slice the shallots and garlic. In addition, grate or finely grind the turmeric to release its vibrant flavor.
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Smash the Ginger and Lemongrass: Lightly crush the ginger and the lemongrass stalks to help release their essential oils and flavors.
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Sauté the Base: Heat a tablespoon of cooking oil in a frying pan over medium heat. Add the sliced shallots and garlic, sautéing them until they become soft and fragrant. Follow with the smashed ginger, lemongrass, and kaffir lime leaves. Continue to stir until the mixture becomes aromatic.
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Incorporate the Spices: Once the aromatics are well-cooked, add the ground turmeric and the red bird’s eye chilies to the pan. Stir everything together for a minute to enhance the flavors.
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Combine with Boiling Water: Carefully transfer all sautéed ingredients into the pot of boiling water. Add the tamarind for a tangy depth of flavor, stirring to combine.
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Add the Fish: Gently place the marinated bandeng pieces into the broth. Season with salt and a pinch of sugar to balance the flavors. Be mindful not to overcook; allow the fish to simmer for just a few minutes until fully cooked.
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Taste and Adjust: Taste the broth and adjust the seasoning as needed, ensuring a perfect balance of tanginess and spiciness.
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Serve: Once ready, ladle the steaming soup into bowls. Pair this dish with crunchy kerupuk (crackers) and fried tofu for added texture. A refreshing glass of iced lime juice makes the perfect accompaniment to this flavorful feast.
Final Thoughts
This Bandeng Asem Pedas Seger Kuah Kuning is not just a meal; it’s a celebration of flavors that warms the heart and soul. Enjoy the experience of cooking, and may every bite be filled with joy and satisfaction. Happy cooking, and enjoy your culinary adventure, dear friends!
