Puteh is a traditional dish from Palembang, South Sumatra, which is famous for its deliciousness. Puteh is a dish made from fish with special spices that make it taste very delicious. This dish is often served with thick and fresh coconut milk sauce, and a combination of spices that give it a savory and slightly spicy taste.
For those of you who want to try making Masak Puteh, here is a guide to learning to cook it with simple steps but still maintaining its original taste.
Ingredients Needed
Before you start cooking, make sure you prepare the following ingredients to make Masak Puteh:
500 grams of fish (usually using patin fish, snakehead fish, or other fish with thick flesh)
1 lime (to clean the fish)
200 ml thick coconut milk
2 tablespoons cooking oil for sauteing
Fine Seasonings: Slot Gacor
5 cloves of shallots
3 cloves of garlic
3 large red chilies (adjust to taste)
3 cayenne peppers (optional, if you want it to be more spicy)
1 teaspoon ground coriander
1 teaspoon ground pepper
1 cm fresh turmeric (or you can use turmeric powder)
1 cm ginger
1 stalk of lemongrass (bruised)
1 bay leaf
1 tablespoon brown sugar (to add a natural sweet taste)
Complementary Ingredients:
Fresh basil leaves (optional, for a fresh aroma)
Sufficient water for the sauce
Steps for Cooking Puteh
Here are the steps to cook Masak Puteh with a delicious taste:
1. Prepare the Fish
Wash the fish thoroughly, then coat it with lime juice. Let it sit for a few minutes to remove the fishy smell.
After that, rinse the fish with clean water and drain.
2. Making Fine Seasoning
Purify all the prepared fine spices (shallots, garlic, chilies, coriander, pepper, turmeric, ginger) using a pestle or blender.
Saute the fine spices in hot oil with the crushed bay leaves and lemongrass. Saute until the spices are fragrant and cooked.
3. Adding Coconut Milk and Water
Once the spices are cooked, pour the thick coconut milk into the pan. Stir well so that the coconut milk does not curdle.
Add a little water if the sauce is too thick and stir until evenly distributed.
4. Adding the Fish
Put the cleaned fish into the coconut milk sauce. Make sure the fish is well submerged in the sauce.
Cook the fish over low heat until the fish is cooked and the sauce begins to seep into the fish meat, about 10-15 minutes.
5. Adding Flavor
Add brown sugar and salt to taste to adjust the sweet and salty taste.
Taste the broth and adjust the taste. If you want a stronger spiciness, you can add cayenne pepper.
6. Serving
Once the fish is cooked and the broth has been absorbed sufficiently, remove the dish from the heat.
Serve Masak Puteh in a bowl, add fresh basil leaves on top to provide a fresh aroma and enhance the flavor.
Tips and Variations for Masak Puteh
Type of Fish: You can use various types of fish for Masak Puteh, such as patin fish, snakehead fish, or mackerel. Choose fish with thick and soft flesh so that the broth is absorbed perfectly.
Adding Spicyness: If you like spicy food, don't hesitate to increase the amount of cayenne pepper or use green chilies to provide a more refreshing spicy sensation.
Balance of Flavor: For a more harmonious taste, make sure you adjust the levels of brown sugar and salt carefully. Cook over low heat so that the coconut milk does not curdle and the fish cooks evenly.
Using Spices: Some variations of Masak Puteh can add ingredients such as kaffir lime leaves to give a fresh aroma or galangal to give a richer taste.
Serving with Rice: This dish is perfect served with warm white rice and can be a delicious main course for family or guests.
Conclusion
Masak Puteh is a typical dish that combines the savory taste of coconut milk with the freshness of fish, combined with rich spices. By following the steps above, you can try making this dish at home easily and enjoy the delicious traditional taste. In addition, Masak Puteh can also be a healthy choice because fish is rich in protein and coconut milk contains healthy fats.