Kuah Gurih Meresap! Resep MANGUT LELE KHAS JOGJA & MAGELANG [Tips Ikan Anti Amis & Bau Tanah]

Name: Mangut Lele Recipe
Yield: 6 servings
Ingredients: 1 kg catfish; ½ pc lime; 6 clove garlic; 10 clove shallot; 6 pc candlenut; 3 cm turmeric; 10-15 red Thai chili; 15 pc curly red chili; 150 ml water; 8 cm galangal; 2 stalk lemongrass; 4 pc bay leaf; 10 pc kaffir lime leaf; 35 g Medan anchovy, boiled (optional); 1 liter water; 10 red Thai chili; 45 g palm sugar, sliced; 3 tbsp coconut milk; 1 tbsp salt; 1 tsp MSG; ¼ tsp pepper; White rice

Devina Hermawan August 20, 2026 Watch on YouTube ↗

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Mangut Lele Recipe

Makes 6 servings

Bahan

Bahan bumbu halus:

Bahan aromatik:

Bahan lainnya:

Pelengkap:

Cara Membuat

Marinasi lele dengan perasan jeruk nipis, lalu aduk rata
Goreng lele di minyak panas dengan api sedang-besar hingga matang. Angkat dan tiriskan, lalu bakar permukaan lele menggunakan blow torch (tahap membakar ini opsional)
Untuk bumbu halus, siapkan blender kemudian masukkan bawang putih, bawang merah, kemiri, kunyit, cabai rawit merah, cabai merah keriting, dan air, lalu haluskan
Panaskan sedikit minyak di wajan, masukkan bumbu halus dan tumis hingga wangi. Geprek serai dan lengkuas lalu masukkan ke wajan bersama daun salam dan daun jeruk, lalu tumis kembali hingga pecah minyak
Masukkan teri medan, aduk dan masak kembali sesaat hingga harum dan matang
Tambahkan air, cabai rawit merah, gula merah, garam, penyedap, merica, dan santan. Aduk rata lalu masak dengan api sedang hingga mendidih
Masukkan lele yang sudah digoreng, masak kembali 5-10 menit
Mangut Lele siap disajikan

Ingredients

Spice Paste:

Aromatics:

Other ingredients:

To serve:

Steps

Marinate the catfish with lime juice, then mix well.
Fry the catfish in hot oil over medium-high heat until cooked through. Remove and drain, then torch the surface of the catfish using a blowtorch (this torching step is optional).
For the spice paste, prepare a blender then add garlic, shallot, candlenut, turmeric, red Thai chili, curly red chili, and water, then blend until smooth.
Heat a little oil in a pan, add the spice paste and sauté until fragrant. Bruise the lemongrass and galangal, then add them to the pan along with bay leaf and kaffir lime leaf, then sauté again until oily.
Add the Medan anchovy, stir and cook briefly until fragrant and cooked.
Add water, red Thai chili, palm sugar, salt, MSG, pepper, and coconut milk. Stir well, then cook over medium heat until boiling.
Add the fried catfish and cook again for 5-10 minutes.
Mangut Lele is ready to serve.