Spicy Yellow Tuna Stew with Aromatic Herbs

Spicy Yellow Tuna (Ikan Tongkol Bumbu Kuning)

Ingredients:

• 5 pieces of dried tuna (ikan tongkol)
• For Sautéing:
  • 6 bird’s eye chilies (cabai rawit)
  • 1 stalk of scallion (daun bawang)
  • 1/2 green tomato, sliced (tomat ijo)
  • 1 stalk of lemongrass (sereh)
  • 3 bay leaves (daun salam)
• For Grinding:
  • 3 cloves of shallots (bamer)
  • 1 clove of garlic (baput)
  • 1 candlenut (kemiri)
  • 1 piece of turmeric (kunyit)
  • 1 cm piece of ginger (jahe)
  • 1 cm piece of galangal (lengkuas)
  • 1/2 teaspoon salt
  • To taste: seasoning powder (royco)
  • To taste: granulated sugar

Steps:

1. Fry the Tuna:

   • Lightly fry the dried tuna pieces in oil until they are just crispy. Be careful not to overcook them. Set aside.

2. Prepare the Sauté:

   • In a pan, add a bit of oil. Sauté the sliced bird’s eye chilies, scallions, green tomato, lemongrass, and bay leaves until fragrant.

3. Add the Ground Spices:

   • Add the ground mixture (shallots, garlic, candlenut, turmeric, ginger, and galangal) to the pan. Stir well and cook for a few minutes, adding a little water to help the spices blend and cook evenly. Adjust the seasoning with salt, seasoning powder, and sugar according to taste.

4. Combine and Simmer:

   • Add the fried tuna pieces to the pan. Mix well, ensuring the tuna is coated with the spice mixture. Cook until the sauce reduces and the flavors are well absorbed by the tuna.

5. Serve:

   • Once the liquid has mostly evaporated and the tuna is well seasoned, remove from heat. Serve hot with steamed rice.

Enjoy your flavorful Spicy Yellow Tuna, a dish bursting with aromatic spices and vibrant flavors!