Ingredients with Measurements:
- 500g Ikan Puyu (catfish), cleaned and cut into pieces
- 1 cup tempoyak (fermented durian paste)
- 2 cups water
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 shallots, sliced
- 3 cloves garlic, sliced
- 1 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 2 tablespoons cooking oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a wok or deep frying pan over medium heat.
2. Add the sliced shallots and garlic, and stir-fry until fragrant.
3. Add the sliced red and green chilies, and stir-fry for another minute.
4. Add the tempoyak and stir-fry for 2-3 minutes until it starts to release its aroma.
5. Add the water, salt, tamarind paste, and palm sugar, and stir well.
6. Add the catfish pieces, and stir gently to coat them with the sauce.
7. Cover the wok or pan with a lid, and let it simmer over low heat for 20-25 minutes, or until the catfish is cooked through and the sauce has thickened.
8. Serve hot with steamed rice.
30-40 minutes
Temperature: Medium heat for frying, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 12g
- Protein: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 500mg
Substitutions for ingredients:
- Ikan Puyu can be substituted with any firm white fish, such as cod or halibut.
- Tempoyak can be substituted with fermented shrimp paste (terasi) or fermented soybean paste (tauco).
- Red and green chilies can be substituted with any chili pepper of your choice.
Variations:
- Add some sliced tomatoes or eggplants to the dish for extra flavor and texture.
- Use chicken or beef instead of fish for a different protein source.
- Add some coconut milk for a creamier sauce.
Tips and tricks:
- Make sure to clean the catfish thoroughly before cooking to remove any dirt or impurities.
- Adjust the amount of chilies according to your spice tolerance.
- Use a non-stick wok or pan to prevent the sauce from sticking to the bottom.
- Stir the dish gently to avoid breaking the fish pieces.
Storage instructions:
- Store any leftover Brengkes Tempoyak Ikan Puyu 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 traditional Indonesian clay pot for an authentic touch.
- Garnish with some fresh cilantro or scallions for a pop of color.
Garnishes:
- Fresh cilantro or scallions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Gado-gado (Indonesian vegetable salad)
- Sate (grilled skewered meat)
- Sayur lodeh (vegetable curry)
Troubleshooting advice:
- If the sauce is too thick, add some more water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the catfish thoroughly to avoid any foodborne illnesses.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Brengkes Tempoyak Ikan Puyu is a traditional Indonesian dish that originated from the Palembang region of Sumatra.
- Tempoyak is a fermented durian paste that is commonly used in Indonesian and Malaysian cuisine.
Flavor profiles:
- Spicy, tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the dish as a main course for lunch or dinner.
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Region: Indonesian