Sambal Ikan dan Masak Lemak Labu
45 minutes
Sambal IkanLemak LabuRamadan RecipeIndonesian CuisineFried Fish
Ingredients19 items
- fried fish (various types, such as mackerel, pomfret, sardine)
- dried chilies (2 handfuls)
- turmeric root (2 inches)
- garlic cloves (4 pieces)
- red shallots (2 bulbs)
- palm sugar
- soy sauce (2 tablespoons)
- tomato sauce (2 tablespoons)
- shallot slices (1 bunch, finely chopped)
- salt and seasoning to taste
- onion slices (1/3 cup)
- turmeric leaf (1 piece)
- kunyit root (2 inches, sliced)
- leaves of lemongrass (2 stalks, broken into pieces)
- coconut milk (1 can)
- yellow squash (1/2 piece, peeled and sliced)
- soaked beansprouts
- large red and green chilies (cut into large pieces)
- long beans (cut into pieces)
Instructions
1
Clean the fish of any scales or bones. Season the fish with salt and fry until golden brown.
2
Toast the dried chillies in a pan, then blend to make a paste. Fry this along with sliced garlic, turmeric root, and red shallots in oil.
3
Add palm sugar, soy sauce, tomato sauce, finely chopped shallots, salt, and seasoning into the frying pan. Tumis until the oil starts to separate.
4
Place fried fish into the sambal mixture and stir-fry for a few moments to combine flavors.
5
Prepare the lemak labu by sautéing sliced onions, turmeric root, lemongrass stalks in coconut milk with a little water. Bring to a boil, then add peeled yellow squash and soaked beansprouts.
6
Add salt to taste and cook until the squash is slightly tender. Add large red and green chilies as well as long bean slices, continue cooking for 2-3 minutes before adding more coconut milk if desired.
7
Let it simmer gently over low heat for a few minutes to thicken the sauce. Garnish with sliced red and green chilies just before serving.