Indonesian Spiced Fish and Tofu Stew
Ingredients
- 1 large milkfish
- 5 tofu puffs
- 4 boiled eggs, lightly fried
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 4 kaffir lime leaves, remove veins
- 1 inch galangal, bruised
- 500 ml coconut milk
- 10 whole bird's eye chilies
- 1/2 tablespoon sugar
- 1 teaspoon stock powder
- 1/2 teaspoon pepper powder
- Salt to taste
Ground spices
- 6 shallots
- 3 garlic cloves
- 4 candlenuts
- 2 inches turmeric
- 1 teaspoon coriander
- 3 large red chilies, seeded
- 1 tablespoon dried shrimp
Preparation
Wash the milkfish, rub with salt and garlic, let sit for 15 minutes, then fry until cooked
Heat cooking oil, sauté the ground spices until fragrant, add bay leaves, kaffir lime leaves, lemongrass, and galangal, sauté until spices are cooked
Pour in coconut milk, add sugar, salt, stock powder, and pepper powder, stir well, add eggs and tofu, let it boil
Add the milkfish, stir well and let the sauce absorb, check the taste, add whole bird's eye chilies, stir well
When the chilies wilt, turn off the heat, remove and serve
Tips
Use large chilies with seeds removed for milder heat, and add whole bird's eye chilies for a spicy kick
