As is typical for Pittsburgh in June, the weather is drizzly and a tad chilly today. Fortunately, we found this delicious recipe for Indonesian mangut lele – sure to warm up our stomachs and our palates!
– 1 lb catfish
– 1 Bay leaf
– 6 Bird’s eye chilies
– 1 tomato, sliced
– 1 stalk lemongrass, crushed
– 1 inch galangal root, crushed
– 1 tbsp. sugar
– ½ cup lime juice
– Salt according to preference
– 4 shallots
– 3 garlic clvoes
– 1 ½ cup coconut milk
– 5 pecan nuts
– 4 red chilies
– 1 tsbsp. Cordiander
1. in a large bowl, allow the catfish to briefly marinate in the lime and salt mixture for several minutes Then fry until the meat takes on a golden brown color
2. In a separate bowl, mix the shallots, cloves, coconut milk, pecans, chilies, and coriander. Once thoroughly mixed, put them into a separate pan to stir fry
3. After several minutes, add galangal, bayleaf, and lemongrass. Cook until the mixtures give off a strong aroma.
4. Mix in tomatoes and chilies, stir well for several minutes.
5. Add in the coconut milk, salt and sugar, continually stirring the mixture
6. Put catfish into the marinade bowl, and stir until the mixture is boiling.
If you want to check out more Indonesian recipes or learn more about Indonesia, the following sites are a good start:
Indonesian Food Recipes (where today’s recipe came from): http://indonesiantaste-recipes.blogspot.com/2013/01/fried-catfish-in-spicy-coconut-milk.html
Ikaray’s Kitchen: http://ikaray.net/kitchen/
National Portal of the Republic of Indonesia : http://indonesia.go.id/en
Embassy of Indonesia – Athens: http://indonesia.gr/indonesian-culture-arts-and-traditions/