Ingredients with Measurements:
- 1 kg of fish (any white fish, such as snapper or cod)
- 10 pieces of keluak nuts
- 5 shallots, sliced
- 3 cloves of garlic, sliced
- 3 red chilies, sliced
- 2 tablespoons of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 cups of water
- 2 tablespoons of cooking oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Soak the keluak nuts in water for at least 24 hours. Then, use a mortar and pestle to crack open the nuts and remove the flesh inside. Set aside.
2. Clean and cut the fish into serving pieces. Set aside.
3. In a pan, heat the cooking oil over medium heat. Add the sliced shallots, garlic, and red chilies. Saute until fragrant.
4. Add the fish pieces to the pan and cook for 3-4 minutes on each side until lightly browned.
5. Add the keluak flesh to the pan and stir well.
6. In a separate bowl, mix the tamarind paste, palm sugar, salt, and water. Stir until well combined.
7. Pour the tamarind mixture into the pan with the fish and keluak. Stir well and bring to a boil.
8. Reduce the heat to low and let simmer for 10-15 minutes until the fish is cooked through and the sauce has thickened.
9. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sauteing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Keluak nuts can be substituted with black beans or black olives.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as eggplant or okra to the dish.
- Use different types of fish, such as salmon or tilapia.
- Add coconut milk to the sauce for a creamier texture.
Tips and tricks:
- Soak the keluak nuts for at least 24 hours to soften them before cracking them open.
- Use a mortar and pestle to crack open the nuts, as they are very hard.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Store any leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and sauce in a pan over low heat until heated through.
Presentation ideas:
Serve the fish and sauce 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:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
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 until it thickens.
Food safety advice:
Make sure the fish is cooked through before serving to avoid any foodborne illnesses.
Food history:
Ikan Masak Asam Keluak is a traditional Indonesian dish that originated from the Peranakan culture, which is a mix of Chinese and Malay cultures.
Flavor profiles:
Sour, sweet, and savory with a nutty flavor from the keluak nuts.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Singaporean