Lempah Darat Keladi

Bangka Belitung

Biodiversity Highlight: Taro Stem

Diffuculty :

Preparation Time :

Yield :

Easy

30 Minutes

5 Portions

Ingredients

  • 1 lb (450 g) white firm fish fillets (mackerel, snapper, or cod), cut into 1–1½ inch pieces

  • 10 oz (280 g) taro (keladi), peeled and cut into 1–1½ inch cubes

  • 1/2 cup dried sago pearls (or substitute tapioca pearls), soaked in warm water 20 minutes then drained

  • 6 cups (1.4 L) light fish or chicken stock

  • 1 cup water (for adjusting consistency)

  • 2 tbsp tamarind paste (adjust to taste) or 3–4 tbsp fresh tamarind pulp, strained

  • 3–4 tbsp palm sugar or brown sugar (adjust to taste)

  • 2 tbsp cooking oil

  • 4–6 bird’s eye chilies (adjust to heat preference), sliced thin

  • 1 medium onion, thinly sliced

Preparation

  1. Prepare taro carefully: Peel using gloves or wash hands promptly after—taro can irritate skin. Cut into even cubes and rinse.

  1. Blanch taro: In a pot of boiling water, blanch taro cubes 3–4 minutes to remove excess starch and reduce gumminess. Drain and set aside.

  2. Sear aromatics: In a large saucepan or pot, heat oil over medium heat. Sauté onion until translucent then add garlic and sliced chilies; cook until fragrant (about 1 minute).

  3. Build the broth: Add bruised galangal, smashed lemongrass, and kaffir lime leaves; stir briefly. Pour in stock and bring to a gentle simmer.

  4. Add taro and sago: Add blanched taro cubes and soaked, drained sago pearls to the simmering broth. Cook 8–12 minutes, or until taro is tender and sago pearls turn translucent. Stir occasionally to prevent sago from clumping.

  5. Season and balance: Stir in tamarind paste and palm sugar. Taste and adjust: you want a bright, tangy-slightly sweet balance. Add salt and white pepper to taste.

  6. Finish with fish and vegetables: Gently add fish pieces and tomato quarters (and long beans if using). Simmer gently 4–6 minutes, until fish is just cooked through and tomatoes have softened. Avoid vigorous boiling so the fish remains tender.

  7. Adjust consistency: If broth is too thick from starchy taro and sago, add up to 1 cup water or extra stock to reach desired soupiness. Re-check seasoning.

  8. Serve: Ladle into bowls. Garnish with cilantro or daun kesum and additional sliced chilies if desired. Serve with lime wedges.

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