GATANG KENARI


 

"Gatang kenari" might refer to "Gatang Kaca" or "Gatang Kenari" in Minahasan, a dish from North Sulawesi, Indonesia. It's a flavorful coconut milk-based dish typically made with fish or chicken, often featuring various local spices and ingredients. If you meant "Gatang Kaca", here's a recipe:

Ingredients:

For the Spice Paste (Bumbu):

  • 6 shallots, peeled
  • 4 cloves garlic, peeled
  • 2 red chili peppers (adjust to taste)
  • 1-inch piece of ginger, peeled
  • 1-inch piece of galangal, peeled
  • 1 lemongrass stalk, white part only, thinly sliced
  • 1 teaspoon shrimp paste (terasi or belacan)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Salt to taste

Other Ingredients:

  • 500g fish fillets (such as mackerel or snapper), cut into pieces
  • 400ml coconut milk
  • 2 kaffir lime leaves
  • 2 tomatoes, chopped
  • 1 onion, sliced
  • 2 tablespoons cooking oil
  • Salt and sugar to taste
  • Water, as needed

Instructions:

  1. Prepare the Spice Paste (Bumbu):

    • In a blender or food processor, blend all the ingredients for the spice paste until smooth. Set aside.
  2. Cooking the Dish:

    • Heat the cooking oil in a large pan or wok over medium heat. Add the sliced onion and sauté until softened.
  3. Add Spice Paste and Tomatoes:

    • Add the spice paste to the pan and cook until fragrant, stirring constantly to prevent burning, about 3-5 minutes. Add the chopped tomatoes and cook until they start to break down.
  4. Add Coconut Milk and Fish:

    • Pour in the coconut milk and stir well to combine with the spice mixture. Bring the mixture to a simmer.
  5. Add Fish and Kaffir Lime Leaves:

    • Add the fish fillets to the pan and gently stir to coat them with the coconut milk mixture. Add the kaffir lime leaves.
  6. Simmer:

    • Let the dish simmer gently over medium-low heat until the fish is cooked through and the flavors have melded together, about 10-15 minutes. Stir occasionally to prevent sticking.
  7. Seasoning:

    • Taste the dish and adjust the seasoning with salt and sugar as needed.
  8. Serve:

    • Once the fish is cooked and the sauce has thickened slightly, remove the pan from the heat.
    • Serve the Gatang Kaca hot with steamed rice.

Enjoy your flavorful Gatang Kaca! Adjust the spiciness according to your preference

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