Petra Hertz

Resepi Gulai Ikan Temenung Tanpa Santan

Are you tired of the same old curry dishes that everyone seems to be making? It's time to switch things up! Let me introduce you to a Malaysian classic - resepi gulai ikan temenung tanpa santan.

This dish is perfect for those who want to indulge in a spicy and flavorful meal without the heavy creaminess of coconut milk. But don't worry, the taste is just as delicious and satisfying.

Resepi Gulai Ikan Talang Tumis Darat

What is Gulai Ikan Temenung Tanpa Santan?

Gulai is a type of curry that is popular in Southeast Asia, particularly Malaysia and Indonesia. It is usually made with a mixture of spices such as turmeric, cumin, coriander, and chili peppers, as well as an assortment of vegetables and meats.

Ikan temenung, also known as Indian mackerel, is the star ingredient in this dish. It is a fish that has a rich, oily texture that is perfect for curries. By opting for a version without santan (coconut milk), the dish stays light and healthy.

How to Make Resepi Gulai Ikan Temenung Tanpa Santan

Now, let's dive into the recipe for resepi gulai ikan temenung tanpa santan:

Ingredients

Instructions

  1. Heat oil in a large wok or pan on medium heat.
  2. Add onions and garlic to the wok and stir fry until fragrant.
  3. Add turmeric powder, coriander powder, cumin powder, and chili powder to the wok and stir for 1-2 minutes until fragrant.
  4. Add sliced ikan temenung to the wok and stir until coated in spices.
  5. Add water to the wok and bring to a boil.
  6. Lower the heat to a simmer and cook for around 10-15 minutes, or until the fish is fully cooked.
  7. Add salt to taste and turn off the heat.

Serving Suggestions

This dish is best served with steamed rice and a side of fresh vegetables or sambal (spicy chili sauce). It's also a great dish to bring to a potluck or dinner party, as it's easy to make in large quantities and is sure to impress.

So why not give this delicious and healthy alternative a try? Resepi gulai ikan temenung tanpa santan is sure to become a new favorite in your recipe collection.

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Petra Hertz

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