Ingredients with Measurements:
- 2 whole milkfish (bandeng), cleaned and sliced into 4 pieces each
- 10 red chili peppers, chopped
- 5 bird's eye chili peppers, chopped
- 5 shallots, chopped
- 3 cloves garlic, chopped
- 2 tomatoes, chopped
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 2 tablespoons vegetable oil
- 1 cup water
Special equipment needed:
- Mortar and pestle (or food processor)
Step-by-step instructions:
1. In a mortar and pestle, grind the red chili peppers, bird's eye chili peppers, shallots, and garlic into a paste.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the chili paste and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced milkfish and stir-fry for 2-3 minutes until lightly browned.
5. Add the chopped tomatoes, lemongrass stalks, kaffir lime leaves, salt, sugar, tamarind paste, and water.
6. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the fish is cooked through and the sauce has thickened.
7. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 16g
- Cholesterol: 70mg
- Sodium: 630mg
- Total carbohydrates: 9g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 27g
Substitutions for ingredients:
- Red chili peppers can be substituted with red bell peppers for a milder flavor.
- Bird's eye chili peppers can be substituted with jalapeno peppers for a milder flavor.
- Tamarind paste can be substituted with lime juice for a tangy flavor.
Variations:
- Use other types of fish such as tilapia, snapper, or cod.
- Add vegetables such as green beans, eggplant, or bell peppers.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use a non-stick pan to prevent the fish from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Bandeng Rica-Rica in a large serving dish with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
- Serve 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 use a lower heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bandeng Rica-Rica is a traditional Indonesian dish from the North Sulawesi region.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian