Resepi Ikan Keli Masak Kencur

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Ikan Keli Masak Kencur: A Delicious and Aromatic Indonesian Dish

Ikan keli, or catfish, is a popular and readily available fish in Indonesia, prized for its delicate flavor and firm texture. Combined with the pungent and aromatic kencur (greater galangal), this dish creates a unique and flavorful culinary experience. This recipe will guide you through creating a mouthwatering Resepi Ikan Keli Masak Kencur. Get ready to impress your family and friends with this authentic Indonesian delight!

Ingredients You'll Need:

This recipe is designed for approximately 4 servings. You can easily adjust the quantities based on your needs.

• 500g Ikan Keli: Cleaned and cut into approximately 2-inch pieces. Make sure to remove the gills and any dark, muddy parts.
• 50g Kencur: Peeled and thinly sliced. You can adjust the amount depending on your preference for the intensity of the kencur flavor.
• 50g Bawang Merah (Shallots): Peeled and thinly sliced.
• 30g Bawang Putih (Garlic): Peeled and thinly sliced.
• 10 Cabe Rawit (Chili Peppers): Sliced (adjust based on your spice preference).
• 2 Lemongrass Stalks: Bruised slightly.
• 2 cm Lengkuas (Galangal): Bruised slightly.
• 3-4 Daun Salam (Bay Leaves): For added aroma.
• 1 inch Kunyit (Turmeric): Ground or grated.
• 200ml Santan (Coconut Milk): Use thick coconut milk for a richer flavor.
• Garam (Salt): To taste.
• Gula (Sugar): A pinch, to balance the flavors.
• Minyak (Cooking Oil): For frying.

Step-by-Step Instructions:

1. Marinate the Fish: Marinate the ikan keli pieces with a little salt and turmeric for about 15 minutes. This helps to enhance the flavor and give the fish a beautiful golden color.

2. Sauté Aromatics: Heat the cooking oil in a wok or large pan. Sauté the shallots, garlic, and chili peppers until fragrant. Add the bruised lemongrass and galangal; cook for another minute.

3. Add Kencur: Stir in the sliced kencur and cook until softened, about 2 minutes. Be careful not to burn the aromatics.

4. Fry the Fish: Add the marinated ikan keli to the pan and fry until lightly browned on all sides. This step helps to seal in the juices and add texture.

5. Simmer in Coconut Milk: Pour in the coconut milk, along with the bay leaves. Add a pinch of sugar and salt to taste. Bring the mixture to a simmer and cook until the sauce thickens and the fish is cooked through, about 10-15 minutes. Make sure not to overcook the fish, or it will become dry.

6. Serve and Enjoy: Serve hot with steamed rice. This dish pairs well with a side of fresh vegetables like lalapan (raw vegetables with sambal).

Tips for the Best Resepi Ikan Keli Masak Kencur:

• Fresh Ingredients: Using fresh ingredients is key to achieving the best flavor. Choose fresh, high-quality ikan keli and aromatic spices.
• Adjust Spiciness: You can adjust the amount of chili peppers to control the spiciness level of the dish.
• Don't Overcook: Overcooking the fish will make it dry and tough. Cook until it is just cooked through and flakes easily with a fork.
• Garnish: You can garnish the dish with some chopped fresh coriander or lime wedges for extra flavor and presentation.

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This detailed recipe provides a clear guide to preparing this flavorful Indonesian dish. Enjoy your culinary adventure! Remember to share your culinary creations and tag us! Selamat memasak!