Ingredients with Measurements:
- 500 grams of fish (mackerel, tuna, or any firm white fish)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 lemongrass stalks, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 2 red chilies, sliced
- 1 teaspoon of coriander seeds, crushed
- 1 teaspoon of cumin seeds, crushed
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of tamarind paste
- 2 cups of water
- 1 cup of coconut milk
- 1 tablespoon of palm sugar
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Clean and cut the fish into bite-sized pieces.
2. Heat the oil in a large pot or wok over medium heat.
3. Add the garlic, shallots, lemongrass, bay leaves, kaffir lime leaves, and red chilies. Saute until fragrant.
4. Add the coriander seeds, cumin seeds, turmeric powder, and salt. Stir well.
5. Add the fish and tamarind paste. Stir gently to coat the fish with the spices.
6. Pour in the water and coconut milk. Stir well.
7. Add the palm sugar and stir until dissolved.
8. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20-30 minutes or until the fish is cooked through and the sauce has thickened.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sauteing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Fish can be substituted with chicken or beef.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of fish or meat.
- Add more or less chili depending on your preference.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Bruise the lemongrass stalks to release their flavor.
- Adjust the amount of water and coconut milk to achieve the desired consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice.
Garnishes:
- Chopped cilantro or parsley
- Sliced red chilies
Pairings:
- Steamed rice
- Fried tofu
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Fried noodles
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer time to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Tengkleng is a traditional Indonesian dish that originated in Solo, Central Java. It is typically made with goat meat or beef.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Indonesian