RUDY CHOIRUDIN | SEBUAH ALASAN, MAKAN NAMBAH TERUS ~ PEPES IKAN BAKAR

Summary

In this video, Rudy Choirudin from Galeri Asa Channel demonstrates how to prepare a unique and delicious grilled pepes fish dish. Instead of the traditional steaming method, Rudy uses a grilling technique to infuse the flavors of aromatic spices directly into the fish. The recipe involves a variety of ingredients such as red chilies, garlic, shallots, ginger, and turmeric, blended together and sautéed before being combined with fish and wrapped in banana leaves. The dish is then grilled to perfection, creating a mouthwatering and flavorful experience, perfect for anyone looking to try a twist on a classic Indonesian dish.

Takeaways

• 😀 The recipe showcases a unique twist on traditional pepes fish by grilling it instead of steaming.
• 😀 The ingredients include large red chilies, garlic, shallots, turmeric powder, ginger, and lemongrass, all of which are blended into a paste.
• 😀 The recipe involves tumbling the blended spices in oil to release their aromas before adding fish to ensure the flavors penetrate well.
• 😀 The fish used in this recipe is carp (ikan mas), approximately 600 grams, along with herbs such as basil and bay leaves.
• 😀 The dish is wrapped in banana leaves before being grilled, which helps to lock in the flavors and adds a smoky aroma.
• 😀 The cooking method involves grilling the wrapped fish over medium heat, ensuring it’s fully cooked while keeping the moisture inside.
• 😀 There’s an emphasis on the importance of properly cooking the spices until they’re fragrant and well-done to avoid any bitter aftertaste.
• 😀 The recipe calls for a specific grill with a lid to ensure even cooking and the infusion of smoke into the fish.
• 😀 A key step in the recipe is adding a small amount of sugar to enhance the overall savory flavor and balance out the saltiness.
• 😀 The final dish is described as fragrant and flavorful, with a beautiful presentation ready to be served with garnishes.

Q & A

What is the main difference between traditional pepes and the version presented in the video?

The main difference is that the traditional pepes involves steaming the fish after wrapping it with the seasoned ingredients in banana leaves, while in this version, the ingredients are grilled directly after being mixed with the fish, giving it a smoky flavor instead of a steamed one.

What ingredients are used to prepare the bumbu (spice paste) for this recipe?

The bumbu includes 5 large red chilies, 4 cloves of garlic, 7 shallots, 1 teaspoon of turmeric powder, 4 cm of ginger, 4 cm of galangal, water, and 1.5 teaspoons of salt.

Why is the blender used in the preparation process, and which blender is recommended?

The blender is used to finely grind the bumbu ingredients. The recommended blender is the Trisensa Turbo Power Juicer, known for its powerful motor and stainless steel blades, suitable for grinding, juicing, and making coconut milk.

How does the frying process contribute to the flavor of the dish?

The frying process, particularly the sautéing of the shallots and the spices, enhances the fragrance and depth of the flavors. It is crucial to ensure the spices are well-cooked to avoid any raw or bitter tastes in the final dish.

What is the role of sugar in the cooking process?

Sugar is added to balance the flavors and enhance the savory taste of the bumbu. It helps to bring out the richness of the other ingredients without overpowering them.

Why is it important to not overcook the fish in the recipe?

Overcooking the fish can result in a dry, crumbly texture. The key is to cook it until it is just done, allowing the fish to remain tender while absorbing the aromatic flavors from the bumbu.

What makes the grilling process in this recipe unique?

The grilling process is unique because the fish is grilled in banana leaves, which helps retain moisture and imparts a subtle smoky aroma. The fish is grilled with the bumbu still inside the banana leaves, giving it a distinct and fragrant flavor.

How is the fish wrapped before grilling?

The fish is wrapped with a combination of banana leaves, daun salam (bay leaves), and daun kemangi (lemongrass), with the bumbu seasoning carefully placed inside. The leaves help lock in the moisture and infuse the fish with flavor during grilling.

What are the benefits of using a non-stick frying pan in this recipe?

Using a non-stick frying pan, like the Vicenza Elit Collection, ensures that the ingredients do not stick, making it easier to stir-fry the bumbu and other ingredients. It also helps in cleaning the pan after cooking and allows for even heat distribution.

What type of fish is recommended for this recipe, and how much is needed?

The recommended fish is ikan mas (carp), with about 600 grams or 3 fish used for the recipe. This type of fish is ideal due to its firm texture, which holds up well during grilling.