Ingredients with Measurements:
- 2 medium-sized mackerel fish, cleaned and cut into pieces
- 2 cups of tempoyak (fermented durian paste)
- 1 cup of water
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of cooking oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a pan over medium heat.
2. Add the sliced onion and minced garlic. Sauté until fragrant.
3. Add the sliced red and green chilies. Sauté for another minute.
4. Add the tempoyak and water. Stir well.
5. Add the salt and sugar. Stir until the tempoyak is well combined with the water.
6. Add the mackerel fish pieces. Stir gently to coat the fish with the tempoyak sauce.
7. Cover the pan and let it simmer for 15-20 minutes or until the fish is cooked through.
8. Serve hot with steamed rice.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Cholesterol: 50mg
- Sodium: 500mg
- Total carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Mackerel fish can be substituted with other types of fish such as catfish or tilapia.
- Tempoyak can be substituted with other fermented paste such as shrimp paste or miso paste.
- Red and green chilies can be substituted with other types of chili peppers or bell peppers.
Variations:
- Add some tamarind juice for a tangy flavor.
- Add some lemongrass and galangal for a more aromatic flavor.
- Add some coconut milk for a creamier texture.
Tips and tricks:
- Be careful not to overcook the fish as it can become tough and dry.
- Adjust the amount of salt and sugar according to your preference.
- Use fresh tempoyak for the best flavor.
Storage instructions:
- Store the leftover in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover in a pan over low heat until heated through.
Presentation ideas:
- Serve the dish in a traditional Indonesian clay pot for an authentic look.
- Garnish with some fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley.
- Sliced red and green chilies.
Pairings:
- Steamed rice.
- Indonesian crackers such as emping or krupuk.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or green beans.
- Indonesian salad such as gado-gado or urap.
Troubleshooting advice:
- If the tempoyak sauce is too thick, add some more water to thin it out.
- If the fish is not cooked through, simmer for a few more minutes until it is fully cooked.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking.
- Keep the leftover in the refrigerator and consume within 3 days.
Food history:
- Brengkes Tempoyak Ikan Kembung is a traditional Indonesian dish from the island of Sumatra. It is a popular dish among the Minangkabau people.
Flavor profiles:
- The dish has a rich and savory flavor from the fermented durian paste (tempoyak) and a spicy kick from the chilies.
Serving suggestions:
- Serve the dish as a main course for lunch or dinner.
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Region: Indonesian