Ingredients with Measurements:
- 1 kg of patin fish, cut into pieces
- 1 cup of tempoyak (fermented durian paste)
- 2 tablespoons of tamarind paste
- 1 tablespoon of palm sugar
- 2 red onions, sliced
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 teaspoon of salt
- 2 tablespoons of cooking oil
- 1 cup of water
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix the tempoyak, tamarind paste, palm sugar, and salt. Set aside.
2. Heat the cooking oil in a pan over medium heat.
3. Add the sliced onions, minced garlic, and sliced chili peppers. Saute until fragrant.
4. Add the patin fish pieces to the pan and cook until lightly browned.
5. Pour the tempoyak mixture over the fish and stir well.
6. Add 1 cup of water to the pan and stir again.
7. Cover the pan and let it simmer for 10-15 minutes until the fish is cooked through.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Protein: 25g
- Carbohydrates: 35g
- Fiber: 4g
Substitutions for ingredients:
- If tempoyak is not available, you can substitute it with miso paste or fermented shrimp paste.
- If patin fish is not available, you can use any other freshwater fish.
Variations:
- You can add vegetables such as eggplant or okra to the dish for a more balanced meal.
- You can also add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to mix the tempoyak mixture well to ensure that the flavors are evenly distributed.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Use fresh tamarind instead of tamarind paste for a more authentic flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve the dish in a traditional clay pot for an authentic touch.
- Garnish with sliced red chili peppers and fresh herbs such as cilantro or basil.
Garnishes:
- Sliced red chili peppers
- Fresh herbs such as cilantro or basil
Pairings:
- Steamed rice
- Sambal belacan (spicy shrimp paste sauce)
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the dish is too sour, add more palm sugar to balance out the flavors.
- If the dish is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Tempoyak is a traditional Indonesian condiment made from fermented durian paste.
Flavor profiles:
- The dish is tangy, savory, and slightly sweet with a hint of spiciness.
Serving suggestions:
- Serve the dish with steamed rice and sambal belacan for a complete meal.
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Region: Malaysian