Ingredients with Measurements:
- 500g ikan selayang (or any firm white fish)
- 1 cup tempoyak (fermented durian paste)
- 2 cups water
- 2 red onions, sliced
- 3 garlic cloves, minced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons cooking oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. Clean and cut the fish into bite-sized pieces. Set aside.
2. In a mortar and pestle, pound the sliced onions, minced garlic, and sliced chillies until they become a paste. Alternatively, you can use a food processor to make the paste.
3. Heat the cooking oil in a wok or a deep frying pan over medium heat. Add the onion paste and stir-fry until fragrant, about 2-3 minutes.
4. Add the tempoyak and water to the wok and stir to combine. Bring to a boil.
5. Add the fish pieces to the wok and stir gently to coat them with the sauce. Add salt and sugar. Cover the wok and let it simmer for 10-15 minutes or until the fish is cooked through.
6. Once the fish is cooked, turn off the heat and let it rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 500mg
Total carbohydrate: 10g
Dietary fiber: 2g
Total sugars: 5g
Protein: 25g
Substitutions for ingredients:
- Ikan selayang can be substituted with any firm white fish such as cod, halibut, or snapper.
- Tempoyak can be substituted with tamarind paste or tomato paste.
Variations:
- Add vegetables such as eggplant or okra to the dish for a more hearty meal.
- Use chicken or beef instead of fish for a different flavor.
Tips and tricks:
- Be careful not to overcook the fish as it can become tough and rubbery.
- Adjust the amount of chillies according to your preference for spiciness.
- Use a non-stick wok or frying pan to prevent the fish from sticking to the bottom.
Storage instructions:
Store any leftover Brengkes Tempoyak Ikan Selayang 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 heated through.
Presentation ideas:
Serve the dish in a traditional Indonesian bowl or on a platter with a side of steamed rice.
Garnishes:
Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
Pair with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables such as bok choy or green beans.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the fish is not cooked through, let it simmer for a few more minutes until it is fully cooked.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Brengkes Tempoyak Ikan Selayang is a traditional Indonesian dish that originated in the Palembang region of Sumatra. It is a popular dish among the Malay and Minangkabau communities in Indonesia.
Flavor profiles:
Brengkes Tempoyak Ikan Selayang has a tangy and slightly sweet flavor from the fermented durian paste, balanced with the savory taste of the fish and spices.
Serving suggestions:
Serve the dish hot with steamed rice and a side of vegetables for a complete meal.
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Region: Indonesian