Mangut Ikan or Mangut for short is a typical Central Javanese dish that you can find around the Jalur Pantura (Jalur Pantai Utara, North Coast Route), the famous road, connecting Cilegon and Banyuwangi along the north coast of Java, especially between Jakarta and Surabaya.
Mangut is popular because it tastes spicy and savory with a delicious smoky fish aroma. Above all, it suits the taste of most Indonesians very well. Seasoned with chili and coconut milk, the taste is even more delicious and pervasive.
There is a Mangut version that has a slightly yellow sauce and there is also a red and orange version. This just depends on the addition of red chilies and your taste for spiciness. Likewise for thin or thick gravy.
You can cook Mangut using smoked fish from stingray steaks. However, you can also use tuna steaks, whole catfish or other types of fish as a substitute. Catfish are also delicious when prepared as mangut because their flesh is thick and tastes deliciously smoky.
We call it Mangut Ikan Tahu Tempe for the Mangut dish to which tofu and tempeh are added; even some vegetables as additional ingredients.
Ingredients for chicken broth:
400-500 grams of chicken wings
3-3,5 liters of cold water
1-1,5 tablespoon of salt
4-5 garlic cloves
6-8 thin slices of ginger
2-4 stalks of scallion
3 bay leaves
Ingredients for Mangut Ikan Tahu Tempe:
2 smoked whole mackerel (headless) - In Indonesia, they prefer smoked stingray steaks or smoked whole catfish
4 pieces of white tofu
about 400 grams of tempeh
1-2 eggplants
cooking oil (for deep-frying)
4-5 garlic cloves
4 medium-sized banana shallots
2-3 cm of ginger
3-4 cm of galangal
1-2 cm of kencur (aromatic ginger)
3 candlenuts or 4-5 macadamia nuts
4-5 cm of turmeric
7-8 large red chili peppers
1 teaspoon of coriander powder
2 teaspoons of salt
2-3 bay leaves
5 kaffir lime leaves
a few twigs of Thai basil leaves
30-40 grams of palm sugar
250-300 ml of coconut milk
1-1,5 liters of chicken broth
2-3 tomatoes
