Yellow Lempah Mackerel Recipe

Ingredients

Mackerel - 1 tail (600 grams)
Lime juice - 1 tbsp
Pineapple, diced - 1/4 fruit
Tomatoes, chopped - 2 pieces
Lemongrass, bruised - 2 sticks
Galangal, bruised - 1 segment
Tamarind water, from 4 tamarind eyes brewed with hot water - 1 tbsp
Salt - 1.5 tsp
Sugar - 1 tsp
Water - 1.2 liters
Ground spices:
Curly red chili - 4 pieces
Red cayenne pepper - 4 pieces
Shallots - 5 grains
Garlic - 3 cloves
Turmeric, roasted - 2 fingers
Cooked shrimp paste - 1 tsp
Purchase ingredients and cooking utensils

Plans

Clean the mackerel. Cover the whole body with lime juice. Let stand a moment then rinse again until clean. Set aside.
In a saucepan, boil water.
Add ground spices, lemongrass, and galangal. Let it boil and the smell goes away.
Add the mackerel. Add sugar, salt and tamarind water. Stir well and cook until the fish changes color.
Add pineapple. Cook until the pineapple is softer.
Add tomatoes. Stir well. Lift.
Ready to be served.
Boil the spices until they are completely cooked and the smell is gone.

What are the yellow spices? Fine seasoning 5 discard the red onion. 5 cloves of garlic. 1 tbsp shrimp paste. 2 cm galangal. 3 cm turmeric. 3 large red chilies. Salt to taste.

What makes the yellow ginger have the full name pineapple?

Answer. Lempah kuning or gangan is a seafood dish originating from the Bangka-Belitung Islands Province, Indonesia. This dish uses the main ingredient in the form of sea fish which is cooked with special spices until it turns yellow. If you add pineapple chunks, the yellow lempah is called the pineapple lempah.

Where does yellow ginger come from?

Lempah kuning is a typical dish from Bangka Belitung. Cuisine that shows the harmony of humans with nature. For the people of Bangka Belitung, yellow lempah is a dish that incorporates the culture of land and sea communities, as well as immigrants.