Catfish And Why Called Mangut Catfish

Why Called Mangut Catfish?

Mangut lèlè) is a typical menu from the "mataraman" (yogya-solo) and semarang-kendal areas. As the name implies, the main ingredient is fried catfish, which is seasoned with mangut.

What's the Seasoning for Mangut?

Finely ground 8 grains of red onion. 6 cloves of garlic. 3 hazelnuts, roasted. 2 tbsp coriander, roasted. 5 red chilies. 10 pieces of red chili. 3 cm kencur.

Does Mangut Catfish Use Turmeric?

The recipe for mangut catfish and eggs as follows can be used as a reference for an appetizing dish. Ingredients: - 3 fried eggs. - 5 pieces of catfish, coat with salt, garlic, turmeric, coriander let stand for 30 minutes, then fry.

What is Meant by Mangut?

The Big Indonesian Dictionary defines the entry "mangut" -- which is an absorption from the Javanese language -- as "fried or grilled fish, cooked in thick coconut milk that has been seasoned with chili." the word "mangut", thus, has a function parallel to "betutu", "goulash", or "soup".

Ingredients

– 6 catfish (marinated seasoning: salt + 1/2 tsp turmeric powder + 1 tsp coriander powder)
– 5 tofu (cut into 2, triangular shape)
– 4 red onions, sliced 2
– 5 garlic, sliced 2
– 1 coconut milk @65ml @karasantan.id
– 1 red tomato, sliced into 4
– 2 bay leaves
– 2 lime leaves
– 20gr brown sugar / to taste
– a piece of galangal
– pete
- red chili
– water

Ground spices

– 3 candlenuts
– 1 tsp coriander powder
- 1 turmeric finger

Method

- wash the catfish, place in a container with salt to taste, 1/2 tsp turmeric powder, 1 tsp coriander, marinate 30 minutes
- fried catfish, set aside
- stir-fry with enough oil, onion, garlic, ground spices, until fragrant
- add bay leaves, lime leaves, galangal, tomatoes, stir fry until fragrant
- add enough water for gravy
- After the water boils, add the white tofu and catfish
- Give salt, powdered broth to taste, and add brown sugar
- use medium heat
– after starting to cook, add coconut milk @santankara.id
- add the petai and cayenne pepper
- cook until the spices absorb over low heat
- ready to serve