Salmon Lodeh

Ingredients:

• Alaska salmon – 400 g, cut into large chunks

• Thick coconut milk – 200 ml

• Thin coconut milk – 300 ml

• Cooking oil – 3–4 tbsp

• Salt – to taste

• Palm sugar – 1 tsp (optional, for balance)

• Lime juice – to taste

Spice Paste:

• Shallots – 6 pcs

• Garlic – 4 cloves

• Fresh ginger – 2 cm

• Fresh turmeric – 2 cm (or 1 tsp turmeric powder)

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Large red chilies – 2 pcs

• Bird’s eye chilies – 2 pcs (adjust to taste)

Aromatics:

• Lemongrass – 1 stalk, bruised

• Galangal – 2–3 slices

• Salam leaves (or bay leaves) – 2 pcs

Method:

Step 1: Prepare the Salmon

Season the salmon lightly with salt and a little lime juice. Set aside while preparing the spice base.

Step 2: Sauté the Spice Paste

Heat oil in a pot over medium heat. Add the blended spice paste and sauté until fragrant and the oil begins to separate. Add lemongrass, galangal, and salam leaves. Stir well.

Step 3: Build the Lodeh Base

Pour in the thin coconut milk. Bring to a gentle simmer, stirring occasionally to prevent curdling. Cook for 5–7 minutes until the flavors meld.

Step 4: Add Salmon & Finish

Gently add the salmon pieces and cook on low heat for 5–6 minutes until just cooked. Pour in the thick coconut milk, season with salt and palm sugar, and simmer briefly—do not boil.

Step 5: Balance & Serve

Adjust seasoning with salt and a squeeze of lime juice. Remove from heat and serve warm.