Tumpeng Tilapia (EN)

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.