Ingredients with Measurements:
- 1 medium-sized patin fish, cleaned and cut into pieces
- 1 cup of tempoyak (fermented durian paste)
- 2 red chilies, sliced
- 2 green chilies, sliced
- 3 shallots, sliced
- 3 cloves of garlic, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 2 cups of water
- 2 tablespoons of cooking oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind the sliced shallots, garlic, and turmeric powder until it becomes a smooth paste. If you don't have a mortar and pestle, you can use a blender or food processor.
2. Heat the cooking oil in a wok or a large pan over medium heat. Add the ground paste and stir-fry until fragrant.
3. Add the sliced red and green chilies and stir-fry for another minute.
4. Add the tempoyak, tamarind paste, palm sugar, and salt. Stir well until the ingredients are combined.
5. Add the fish pieces and stir gently to coat the fish with the sauce.
6. Pour in the water and bring it to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until the fish is cooked through.
7. Once the fish is cooked, turn off the heat and let it rest for a few minutes.
8. Serve the Brengkes Tempoyak Ikan Patin hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Cholesterol: 80mg
- Sodium: 600mg
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 30g
Substitutions for ingredients:
- Patin fish can be substituted with other types of freshwater fish such as catfish or tilapia.
- If tempoyak is not available, you can use tamarind paste or lime juice as a substitute.
Variations:
- You can add other vegetables such as eggplant, okra, or tomatoes to the dish.
- You can also add other herbs and spices such as lemongrass, galangal, or kaffir lime leaves for extra flavor.
Tips and tricks:
- Be careful not to overcook the fish as it can become tough and dry.
- Adjust the amount of chilies according to your preference for spiciness.
- If the tempoyak is too sour, you can add more palm sugar to balance the flavor.
Storage instructions:
- Store any leftover Brengkes Tempoyak Ikan Patin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a microwave or on the stovetop until it is heated through.
Presentation ideas:
- Serve the dish in a traditional Indonesian clay pot or a colorful serving dish.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced red and green chilies
Pairings:
- Steamed rice
- Fried noodles
- Stir-fried vegetables
Suggested side dishes:
- Indonesian-style fried chicken
- Sambal (spicy chili sauce)
- Acar (pickled vegetables)
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Wash your hands and cooking utensils thoroughly before and after handling raw fish.
Food history:
- Brengkes Tempoyak Ikan Patin is a traditional Indonesian dish that originated from Sumatra. It is a popular dish in the region and is often served during special occasions.
Flavor profiles:
- Spicy, sour, and savory
Serving suggestions:
- Serve the dish hot with steamed rice and other side dishes.
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Region: Indonesian