Ingredients with Measurements:
- 500g Cakalang fish, cut into small pieces
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 turmeric leaf
- 1 can of coconut milk
- 2 cups of water
- 2 tbsp cooking oil
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt and pepper to taste
- Fried shallots and chopped scallions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat. Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaf. Sauté until fragrant.
2. Add the Cakalang fish and sauté until it changes color.
3. Add the water, tamarind paste, and palm sugar. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. Add the coconut milk and stir well. Let it simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with fried shallots and chopped scallions as garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Cholesterol: 50mg
- Sodium: 300mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 20g
Substitutions for ingredients:
- Cakalang fish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use chicken or beef instead of fish.
- Add chili for a spicier version.
Tips and tricks:
- Use fresh lemongrass and kaffir lime leaves for better flavor.
- Adjust the amount of tamarind paste and palm sugar according to your taste preference.
- Don't overcook the fish to prevent it from becoming rubbery.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until it's heated through.
Presentation ideas:
- Serve the soup in a bowl with a spoon.
- Garnish with fried shallots and chopped scallions.
Garnishes:
- Fried shallots and chopped scallions.
Pairings:
- Steamed rice or crusty bread.
Suggested side dishes:
- Indonesian vegetable salad (gado-gado)
- Fried tofu or tempeh
Troubleshooting advice:
- If the soup is too sour, add more palm sugar.
- If the soup is too sweet, add more tamarind paste.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Wash your hands and utensils thoroughly before handling food.
Food history:
- Sup Cakalang Kuah Kuning is a traditional Indonesian soup from North Sulawesi.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian