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Nasi Liwet Grilled Tilapia with Yellow Spices

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

Nasi Liwet

Ingredients:

  • Fragrant pandan rice: 500 g
  • Sliced shallots: 8 cloves
  • Sliced garlic: 5 cloves
  • Sliced scallions: 2 stalks
  • Bruised ginger: 4 cm
  • Bruised lemongrass: 2 stalks
  • Galangal: 4 cm
  • Pandan leaves: 2 pieces
  • Bay leaves: 3 pieces
  • Kaffir lime leaves: 5 pieces
  • Water: 650 ml
  • Salt: 1 tsp
  • Ground pepper: ½ tsp
  • Seasoning powder: 1 tsp
  • Cooking oil: 100 ml

Grilled Tilapia with Yellow Spices

Ingredients:

  • Fillet Tilapia Regal Springs Indonesia: 300 g
  • Lime: 1 piece
  • Kaffir lime leaves: 3 pieces
  • Bay leaf: 1 piece
  • Salt: ½ tsp
  • Ground pepper: ½ tsp
  • Seasoning powder: ½ tsp
  • Tamarind water: 150 ml
  • Cooking oil as needed

Ground spices:

  • Shallots: 6 cloves
  • Garlic: 3 cloves
  • Roasted turmeric: 4 cm
  • Roasted candlenuts: 2 pieces
  • Roasted coriander: 1 tsp
  • Roasted ginger: 3 cm
  • Roasted lemongrass: 2 stalks
  • Roasted galangal: 100 g

Stir-fried Petai Sambal

Ingredients:

  • Peeled stinky beans (Petai): 150 g
  • Calamansi lime: 2 pieces
  • Bruised ginger: 3 cm
  • Bruised lemongrass: 2 stalks
  • Salt: ½ tsp
  • Ground pepper: ½ tsp
  • Grated palm sugar: 1 tbsp
  • Seasoning powder: 1 tsp
  • Tamarind water: 150 ml
  • Cooking oil: 100 ml

Sambal ingredients:

  • Shallots: 10 cloves
  • Garlic: 5 cloves
  • Red tomatoes: 1 piece
  • Roasted candlenuts: 2 pieces
  • Red bell pepper: 5 pieces
  • Curly red chili: 20 pieces
  • Bird’s eye chili: 10 pieces
  • Roasted shrimp paste: 1 tsp
  • Kaffir lime leaves: 2 pieces

Sliced Rolled Eggs

Ingredients:

  • Chicken eggs: 300 g
  • Salt: ½ tsp
  • Ground pepper: ¼ tsp
  • Seasoning powder: 1 tsp
  • All-purpose flour: 10 g
  • Cooking oil as needed

Ground spices:

  • Shallots: 3 cloves
  • Garlic: 2 cloves
  • Roasted candlenuts: 2 pieces
  • Roasted coriander: ½ tsp

Fried Anchovies with Shallots

Ingredients:

  • Medan anchovies: 250 g
  • Hot water: 750 ml
  • Lime: ½ piece
  • Sliced shallots: 5 cloves
  • Sliced garlic: 3 cloves
  • Sliced lemongrass (white part): 2 stalks
  • Sliced red chili: 4-5 pieces
  • Cooking oil as needed

Stir-fried Vegetables

Ingredients:

  • Sliced onions: 50 g
  • Chopped garlic: 5-6 cloves
  • Sliced scallions: 1 stalk
  • Bay leaves: 2 pieces
  • Sliced galangal: 4 cm
  • Salt: 1 tsp
  • Ground pepper: ½ tsp
  • Granulated sugar: 1 tsp
  • Seasoning powder: 1 tsp
  • Vegetable broth: 150 ml
  • Sliced green beans (blanched): 250 g
  • Sliced carrots (blanched): 250 g
  • Sliced chayote (blanched): 250 g
  • Sliced red bell pepper: 3 pieces
  • Sliced green bell pepper: 3 pieces
  • Margarine: 1 tbsp
  • Cooking oil: 5-6 tbsp

Instructions

Nasi Liwet

  • Rinse the rice thoroughly and soak it in water for a while.
  • Heat cooking oil in a pan, add shallots and garlic. Sauté until fragrant.
  • Once fragrant and wilted, add ginger, lemongrass, galangal, bay leaves, kaffir lime leaves, and pandan leaves. Sauté until the spices are wilted.
  • Add the soaked rice and scallions. Stir gently.
  • Add salt, ground pepper, and seasoning powder. Mix well.
  • Cook over low heat until the liquid evaporates. Turn off the heat.
  • Preheat a steamer, place the rice in a steaming basket. Steam for 25-30 minutes or until cooked.

Grilled Tilapia with Yellow Spices

  • Marinate the Tilapia fillets with lime juice. Set aside.
  • Heat cooking oil in a pan, add the ground spices. Sauté until fragrant.
  • Add kaffir lime leaves, bay leaf, tamarind water, salt, ground pepper, and seasoning powder.
  • Cook over low heat until the liquid reduces.
  • Add the Tilapia fillets and stir gently. Cook for 1 minute and turn off the heat.
  • Let it cool and let the flavors infuse.
  • Preheat a grill pan and lightly brush it with cooking oil. Place the Tilapia fillets on the grill.
  • Grill the Tilapia until cooked and golden yellow on each side.

Sambal Goreng Petai

  • Prepare an electric blender, put all the sambal ingredients in it and blend until smooth.
  • Heat cooking oil in a pan, add the sambal mixture. Sauté until fragrant.
  • Add ginger, lemongrass, and tamarind water. Cook for 1 minute over medium heat.
  • Add salt, ground pepper, seasoning powder, and grated palm sugar. Stir gently.
  • Once the liquid reduces, add the peeled stinky beans and stir well.
  • Add the calamansi lime juice and cook over low heat for 4-5 minutes.
  • Turn off the heat, and the sambal goreng petai is ready to serve.

Sliced Rolled Eggs

  • Prepare a large bowl, add the ground spices and other ingredients except for cooking oil. Mix well.
  • Heat a small amount of cooking oil in a pan. Pour in the egg mixture using a ladle and spread it evenly.
  • Cook over low heat until done, then remove from the heat. Roll the cooked egg and slice it thinly.
  • Repeat the process with the remaining egg mixture.

Fried Anchovies with Shallots

  • Combine hot water and lime juice in a bowl, add the anchovies. Soak for 10 minutes, then drain.
  • Heat a generous amount of cooking oil in a pan, add the anchovies and sliced lemongrass. Stir and cook over medium heat.
  • Once the anchovies are slightly dry, add sliced shallots, sliced garlic, and chili. Fry until the anchovies are crispy. Remove from heat and drain.

Sautéed Vegetables

  • Heat cooking oil in a pan, add sliced onions and chopped garlic. Sauté until fragrant.
  • Add bay leaves, sliced galangal, sliced red and green chili. Sauté again.
  • Add vegetable broth, salt, ground pepper, granulated sugar, and seasoning powder. Stir well.
  • Add scallions and the vegetables. Stir gently and cook over medium heat.
  • Then add margarine and mix well.
  • Cook over medium heat for 2-3 minutes. Turn off the heat.