Cuan-Cuan Belanak (Indonesian Food) Recipe

Name: Cuan-Cuan Belanak (Indonesian Food)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams blue tail mullet/other fish/chicken; 2 tbsp lime juice; 2 cloves garlic; 2 cm fresh turmeric; 1 tbsp coriander seed; 1/2 tsp salt; 5 cloves shallot, slice thinly; 2 cloves garlic, slice thinly; 2 big red cayenne, slice thinly; 2 big green cayenne, slice thinly; 5 red friggiteli pepper ( 2 for slice thinly); 2 cm fresh ginger; 1 cm fresh galangal; 1 bayleaf; 2 tbsp miso (fermented soybean); 2 tsp brown sugar; 1/4 tsp chicken powder (optional); 1/2 cup water

Servings: persons

500 grams blue tail mullet/other fish/chicken
2 tbsp lime juice
2 cloves garlic
2 cm fresh turmeric
1 tbsp coriander seed
1/2 tsp salt
5 cloves shallot, slice thinly
2 cloves garlic, slice thinly
2 big red cayenne, slice thinly
2 big green cayenne, slice thinly
5 red friggiteli pepper ( 2 for slice thinly)
2 cm fresh ginger
1 cm fresh galangal
1 bayleaf
2 tbsp miso (fermented soybean)
2 tsp brown sugar
1/4 tsp chicken powder (optional)
1/2 cup water

1
Prepare all ingredients on your kitchen table.
2
Make puree spices for marinade fish : turmeric, coriander seeds, garlic and salt using mortar or food processor.
3
Marinade fish with lime juice, spices puree and 4 tbsp water for 15 minutes.
4
Preheat oil, fry all fish till golden brown and got crispy texture.
5
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kLji.
6
Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process.
7
Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
8
The traditional Chinese analogue of miso is known as dA ujiA ng.
9
So in this recipe i didn't add salt for taste because i already got it from Miso Soybean.
10
Preheat oil in wok, saute all spices, stir it till golden brown and smells good,then add water stir it well.
11
Boil till wilted, add brown sugar, miso, and chicken powder.
12
Cook for 2 minutes, lift and set aside.
13
Last step is platting.
14
Put on plate all fish and pour sauce on it.
15
Voilaaaa your delicious dish well done!
16
made with LOVE by indria.
17
Happy cooking ;D

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 500 grams blue tail mullet/other fish/chicken, 2 tbsp lime juice, 2 cloves garlic, 2 cm fresh turmeric, and more.

Yes, Cuan-Cuan Belanak (Indonesian Food) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuan-Cuan Belanak (Indonesian Food)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions