This savory dish is easily found in South Kalimantan. Ketupat kandangan consists of ketupat doused in coconut milk sauce with a side dish of grilled haruan fish. Haruan fish is the local term for cork fish in South Kalimantan. Check out the recipe below
For 2-3 portion
Ingredients:
- 5 ketupat
- 5 pieces of cork fish
- 2 eggs
- 3 MamaKoKo coconut milk
- Sugar to taste
- Salt to taste
- Flavoring to taste
- Oil to taste
Subtle Seasoning Ingredients:
- 10 shallot cloves
- 5 cloves of garlic
- 1 lemongrass stalk (take only the white)
- 5 candlenuts
- 1/2 tsp coriander powder
- 1/2 tsp ground cumin
- 1/2 ginger segment
- 1/2 segment of galangal
Fish Seasoning Ingredients
- 1/2 turmeric segment
- 4 cloves of garlic
- Salt to taste
How to Cook:
- First, marinate the cork fish with the mashed fish seasoning. Then, let it rest for up to 1 hour before frying.
- Lightly grill the fish until the color of the skin turns brown and slightly blackish.
- Then, saute all the spices using oil until fragrant. Add MamaKoKo coconut milk slowly.
- Then, add flavoring, sugar and salt to taste until it feels right
- Next, add the fish that has been burned and the eggs that have been boiled. Cook until done
How to Serve:
- Prepare a plate as a container
- Cut the ketupat and pour the coconut milk sauce over the cork fish.
- Can be served with chili sauce according to taste
