GOING BLUE. See Our Press Release on news sections • GOING BLUE. See Our Press Release on news sectionsGOING BLUE. See Our Press Release on news sectionsGOING BLUE. See Our Press Release on news sections

MENU

Tumpeng Tilapia (EN)

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

YELLOW RICE

Ingredients:

  • Fragrant pandan rice: 1 kg
  • Crushed ginger: 5 cm
  • Crushed lemongrass: 2 stalks
  • Galangal: 4 cm
  • Pandan leaves: 2 pieces
  • Bay leaves: 3 pieces
  • Kaffir lime leaves: 5 pieces
  • Grated old coconut: 1 piece
  • Water: 1500 ml
  • Salt: 1 ½ tsp
  • Cooking oil: 6 tbsp

Ground spices:

  • Shallots: 6 cloves
  • Garlic: 4 cloves
  • Roasted turmeric: 8 cm
  • Cardamom: ½ tsp
  • Roasted candle nuts: 3 seeds

FRIED LEMONGRASS TILAPIA

Ingredients:

  • Regal Springs Indonesia Tilapia fillet: 300 g
  • Lime: 1 piece
  • Bay leaves: 2 pieces
  • Salt: ½ tsp
  • Ground pepper: ½ tsp
  • Granulated sugar: 1 tsp
  • Seasoning powder: 1 tsp
  • Tamarind water: 200 ml
  • Sufficient cooking oil

Ground spices:

  • Shallots: 8 cloves
  • Garlic: 3 cloves
  • Roasted turmeric: 3 cm
  • Roasted candle nuts: 2 seeds
  • Roasted coriander: 2 tsp
  • Roasted ginger: 3 cm
  • Roasted lemongrass: 2 stalks
  • Kaffir lime leaves: 3 pieces
  • Roasted galangal: 100 g

SPICY FRIED TILAPIA WITH POTATO AND STINK BEANS

Ingredients:

  • Regal Springs Indonesia Tilapia fillet: 300 g
  • Peeled potatoes: 400 g
  • Peeled stink beans: 100 g
  • Lime: 1 piece
  • Kaffir lime: 2 pieces
  • Crushed ginger: 3 cm
  • Crushed lemongrass: 2 stalks
  • Salt: 1 tsp
  • Ground pepper: ½ tsp
  • Grated palm sugar: 1 tbsp
  • Seasoning powder: 1 tsp
  • Tamarind water: 150 ml
  • Sufficient cooking oil

Sambal ingredients:

  • Shallots: 12 cloves
  • Garlic: 6 cloves
  • Red tomatoes: 1 piece
  • Roasted candle nuts: 2 seeds
  • Large red chili peppers: 5 pieces
  • Curly red chili peppers: 25 pieces
  • Bird’s eye chili peppers: 10 pieces
  • Roasted shrimp paste (optional): 1 tsp
  • Kaffir lime leaves: 2 pieces

GRILLED HONEY TILAPIA

Ingredients:

  • Regal Springs Indonesia Tilapia fillet: 300 g
  • Lime: 1 piece
  • Chopped garlic: 5 cloves
  • Chopped ginger: 2 cm
  • Chopped lemongrass: 1 stalk
  • Salt: ½ tsp
  • Ground pepper: ½ tsp
  • Pure honey: 5 tbsp
  • Soy sauce: 1 tbsp
  • Tomato sauce: 50 g
  • Chili sauce: 20 g
  • Seasoning powder: ½ tsp
  • Onion oil: 3 tbsp
  • Sufficient margarine

SHALLOT SAMBAL

Ingredients:

  • Kaffir lime: 2-3 pieces
  • Crushed ginger: 2 cm
  • Crushed lemongrass: 2 stalks
  • Salt: ½ tsp
  • Granulated sugar: 2 tsp
  • Seasoning powder: 1 tsp
  • Tamarind water: 100 ml
  • Onion oil: 150 ml

Sambal ingredients:

  • Shallots: 12 cloves
  • Garlic: 5 cloves
  • Large red chili peppers: 3 pieces
  • Curly red chili peppers: 30 pieces
  • Bird’s eye chili peppers: 15 pieces
  • Roasted shrimp paste (optional): 1 tsp
  • Kaffir lime leaves: 3 pieces

MIXED VEGETABLES

Ingredients:

  • Steamed spinach: 100 g
  • Steamed white cabbage: 100 g
  • Steamed bean sprouts: 100 g
  • Steamed cassava leaves: 100 g
  • Steamed papaya leaves: 100 g
  • Steamed yard-long beans: 100 g
  • Steamed sweet corn: 100 g
  • Grated young coconut: ½ piece
  • Picked basil leaves: 30 g
  • Kaffir lime leaves: 3 pieces
  • Lime: 1 piece
  • Salt: 1 tsp
  • Granulated sugar: 2 tsp
  • Seasoning powder: 2 tsp
  • Broth: 250 ml
  • Coconut oil: 8 tbsp

Ground spices:

  • Fried shallots: 6 cloves
  • Fried garlic: 12 cloves
  • Large red chili peppers: 3 pieces
  • Roasted shrimp paste: 2 tsp
  • Roasted aromatic ginger: 6-8 cm

Instructions

YELLOW RICE

  • Rinse the rice thoroughly and drain. Soak the grated coconut in water.
  • Heat cooking oil in a pan, add the ground spices. Sauté until fragrant.
  • Add ginger, galangal, lemongrass, pandan leaves, kaffir lime leaves, and bay leaves. Sauté.
  • Add the rice, salt, and coconut milk (strained). Stir well.
  • Once it starts boiling, cook over low heat, stirring occasionally, until the liquid is absorbed.
  • Preheat a steamer, place the yellow rice and spread it evenly.
  • Steam until cooked (30-35 minutes).

FRIED LEMONGRASS TILAPIA

  • Cut the Tilapia fillets into pieces and marinate with salt, ground pepper, and lime juice.
  • Heat cooking oil in a pan, add the ground spices. Sauté until fragrant.
  • Add bay leaves, tamarind water, granulated sugar, and seasoning powder. Sauté again.
  • Cook over medium heat until the liquid reduces. Add the Tilapia pieces and stir gently.
  • Cook for 3-4 minutes, then turn off the heat. Allow it to cool.
  • Heat a large amount of cooking oil in a pan and fry the Tilapia pieces.
  • Fry until cooked (5-6 minutes), then remove and drain.
  • Fry the remaining spices until golden brown. Remove and drain.
  • Place the Tilapia on a serving plate and sprinkle with the fried spices.

SPICY FRIED TILAPIA WITH POTATO AND STINK BEANS

  • Cut the Tilapia fillets into pieces and marinate with ½ tsp salt, ground pepper, and lime juice.
  • Cut the potatoes into cubes and soak them in water.
  • Heat a large amount of cooking oil and fry until cooked. Remove and drain.
  • Fry the potato pieces until golden yellow. Remove and drain.
  • Prepare an electric blender and blend the sambal ingredients until smooth.
  • Heat a little cooking oil, add the sambal. Sauté until fragrant.
  • Add ginger, lemongrass, and tamarind water. Season with salt, seasoning powder, and grated palm sugar.
  • Stir gently and once the liquid reduces, add a little oil.
  • Then add the fried Tilapia, fried potatoes, and stink beans. Stir gently.
  • Add lime juice and cook over low heat.
  • Cook for 3-4 minutes, then turn off the heat.

GRILLED HONEY TILAPIA

  • Prepare a large bowl and add the following ingredients: chopped garlic, chopped ginger, chopped lemongrass, salt, ground pepper, honey, soy sauce, tomato sauce, chili sauce, seasoning powder, lime juice, and onion oil.
  • Mix well until all the ingredients are thoroughly combined.
  • Add the Tilapia fillets to the bowl of marinade and coat them evenly.
  • Cover the bowl tightly and let it marinate for at least 10 minutes to allow the flavors to penetrate.
  • Preheat a grill pan and brush with margarine. Place the Tilapia fillets on the grill pan.
  • Grill the Tilapia fillets until they turn golden brown on each side.

ONION SAMBAL

  • Prepare an electric blender and add the sambal ingredients. Blend coarsely.
  • Heat a little onion oil in a pan, add the blended sambal.
  • Sauté until fragrant, then add ginger, lemongrass, and tamarind water. Stir gently.
  • Add salt, granulated sugar, and seasoning powder. Mix well.
  • Cook over low heat until the liquid reduces, then add the remaining onion oil.
  • Cook over medium heat for 2-3 minutes and turn off the heat.
  • Finally, add lime juice, stir well, and it is ready to serve.

MIXED VEGETABLES

  • Heat coconut oil in a pan, add the ground spices. Sauté until fragrant.
  • Add kaffir lime leaves, broth, salt, granulated sugar, seasoning powder, and lime juice.
  • Cook over medium heat until the liquid reduces.
  • Add grated coconut and mix well. Cook for 5-6 minutes over low heat.
  • Then add all the steamed vegetables. Stir gently until well combined.
  • Cook for 4-5 minutes over low heat. Turn off the heat.