Spicy Tangy Tuna Head Delight

Spicy and Sour Tuna Head (Kepala Ikan Tongkol Asem Pedas)

Ingredients:

• 2 medium tuna heads
• Spice Paste:
  • 11 bird’s eye chilies (adjust according to spice preference)
  • 1 large tomato, sliced diagonally
  • 1 stalk of lemongrass, sliced diagonally
• Ground Spices:
  • 2 cm ginger
  • 2 cm galangal
  • 3 cm turmeric
  • 2 shallots
  • 2 cloves garlic
  • 1 tbsp sugar
  • 1 chicken broth cube (Maggi)
  • Salt and oil, as needed

Instructions:

1. Clean the tuna heads thoroughly, then blanch them briefly. Remove and drain well.

2. In a pan, sauté the ground spices until fragrant. Add the tuna heads and enough water to cover. Stir well.

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3. Add the bird’s eye chilies, tomatoes, and lemongrass. Season with salt, sugar, and the chicken broth cube. Mix thoroughly and adjust the seasoning. Cook until the tuna heads are fully cooked and the sauce has reduced.

4. Remove from heat and serve hot. Enjoy your Spicy and Sour Tuna Head!

This flavorful dish of Kepala Ikan Tongkol Asem Pedas combines the richness of tuna heads with the tanginess of tomatoes and the spiciness of bird’s eye chilies, creating a delightful Indonesian-inspired meal.