Tongkol Sambal Matah: A Delightful Indonesian Dish
Ingredients:
- 250 grams smoked tuna (ikan tongkol), shredded coarsely
- 100 grams red bird’s eye chili (cabe rawit merah), finely sliced
- 6 shallots (bawang merah), finely chopped
- 2 stalks lemongrass (sereh), finely sliced
- 2 kaffir lime leaves (jeruk purut), juiced
- 1 kecombrang flower (kecomrang), thinly sliced
- Salt and seasoning to taste
- Cooking oil (secukupnya), for frying
Instructions:
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Prepare the Sambal: In a mixing bowl, combine the finely sliced shallots, lemongrass, kecombrang, and red bird’s eye chili. Pour in hot oil over the mixture, stirring thoroughly to blend the flavors. Set aside this fragrant sambal to let it cool slightly.
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Cook the Tuna: In a skillet, fry the shredded smoked tuna over medium heat until it is just half-cooked. Remove from heat and let it rest.
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Combine and Serve: In a large bowl, mix the cooked tuna with the prepared sambal. Squeeze fresh kaffir lime juice over the top to enhance the flavor. Toss everything together gently until well combined, then serve immediately for a fresh, zesty experience.
This Tongkol Sambal Matah dish showcases the vibrant flavors of Indonesia, perfect for a delightful meal that brings everyone together. Enjoy this dish as a main course or as a zesty accompaniment to your favorite side dishes!
