Ingredients with Measurements:
- 2 medium-sized milkfish (bandeng), cleaned and cut into 4 pieces
- 2 cups water
- 1 cup vinegar
- 1 cup sugar
- 1 tsp salt
- 2 tbsp turmeric powder
- 5 shallots, sliced thinly
- 5 garlic cloves, sliced thinly
- 5 red chili peppers, sliced thinly
- 5 green chili peppers, sliced thinly
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 cm galangal, sliced thinly
- 2 tbsp oil
Special equipment needed:
- Large pot
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, mix together water, vinegar, sugar, salt, and turmeric powder until well combined.
2. In a large pot, heat oil over medium heat. Add shallots, garlic, red chili peppers, and green chili peppers. Stir-fry until fragrant.
3. Add bay leaves, lemongrass, and galangal. Stir-fry for another minute.
4. Add the mixed liquid from step 1 into the pot. Bring to a boil.
5. Add the milkfish pieces into the pot. Lower the heat and let it simmer for 20-25 minutes or until the fish is cooked through.
6. Turn off the heat and let it cool down. Once cooled, transfer the fish and the sauce into a container. Cover and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Protein: 28g
Carbohydrates: 24g
Sodium: 550mg
Sugar: 22g
Substitutions for ingredients:
- Milkfish can be substituted with any white fish, such as tilapia or cod.
- Red and green chili peppers can be substituted with any chili peppers of your choice.
- Galangal can be substituted with ginger.
Variations:
- Add sliced carrots and cucumber for a more colorful and nutritious dish.
- Use coconut vinegar instead of white vinegar for a slightly different flavor.
- Add a tablespoon of tamarind paste for a tangier taste.
Tips and tricks:
- Make sure to clean the milkfish thoroughly before cooking.
- To make the dish less spicy, remove the seeds from the chili peppers before slicing.
- Let the dish cool down completely before refrigerating to avoid condensation.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Bandeng Acar Kuning on a large plate with sliced carrots and cucumber on the side. Garnish with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley
Pairings:
Steamed rice, fried rice, or noodles
Suggested side dishes:
Sautéed spinach, stir-fried green beans, or roasted sweet potatoes
Troubleshooting advice:
- If the dish is too sour, add more sugar to balance the flavor.
- If the dish is too sweet, add more vinegar and salt to balance the flavor.
- If the fish is overcooked, reduce the cooking time in step 5.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Bandeng Acar Kuning is a traditional Indonesian dish that originated from Central Java. It is commonly served during special occasions and celebrations.
Flavor profiles:
Sour, sweet, and slightly spicy
Serving suggestions:
Serve the Bandeng Acar Kuning as a main dish with steamed rice or as a side dish to complement other Indonesian dishes.
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Region: Indonesian