Ingredients with Measurements:
- 2 medium-sized milkfish (bandeng), cleaned and cut into pieces
- 5 shallots, thinly sliced
- 5 cloves garlic, minced
- 5 red chili peppers, sliced
- 5 green chili peppers, sliced
- 3 kaffir lime leaves, thinly sliced
- 2 lemongrass stalks, bruised and thinly sliced
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, pound the shallots, garlic, red chili peppers, green chili peppers, kaffir lime leaves, and lemongrass until they become a coarse paste. Alternatively, you can use a food processor to blend the ingredients.
2. Heat the oil in a wok or a large pan over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.
3. Add the tamarind paste, sugar, salt, black pepper, and water. Stir well and bring to a boil.
4. Add the milkfish pieces to the pan and coat them with the sauce. Cover the pan and let it simmer for 10-15 minutes until the fish is cooked through.
5. Serve the Bandeng Rica Rica Sambal Matah hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 15g
- Cholesterol: 60mg
- Sodium: 600mg
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 25g
Substitutions for ingredients:
- Milkfish (bandeng) can be substituted with any white fish such as tilapia or cod.
- Tamarind paste can be substituted with lime juice or vinegar.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- You can add vegetables such as bell peppers or carrots to the dish.
- You can use chicken or beef instead of fish.
- You can make the dish spicier by adding more chili peppers.
Tips and tricks:
- To reduce the fishy smell of the milkfish, you can soak it in water with a tablespoon of vinegar for 30 minutes before cooking.
- You can also marinate the fish with lime juice and salt for 10 minutes before cooking to add more flavor.
- If you don't have a mortar and pestle, you can use a blender or food processor to make the spice paste.
Storage instructions:
- Store the leftover Bandeng Rica Rica Sambal Matah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the dish in a large bowl or on a platter with steamed rice on the side.
- Garnish with fresh cilantro or basil leaves.
Pairings:
- Serve the Bandeng Rica Rica Sambal Matah with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Bandeng Rica Rica Sambal Matah is a traditional Indonesian dish from the North Sulawesi region.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the dish family-style on a large platter for everyone to share.
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Region: Indonesian