Spicy Ikan Tongkol with Crispy Potatoes and Pete

Spicy Ikan Tongkol with Potatoes and Pete

Ingredients:

• 8 shallots
• 10 dried red chilies
• 10 bird’s eye chilies (red)
• 1 tomato
• 1/4 potato
• 1 tablespoon white sugar (optional, for a touch of sweetness)
• 1 whole ikan tongkol (tuna-like fish)
• 2 pieces of pete (stinky beans)

Instructions:

1. Prepare the Ingredients:

   • Clean the ikan tongkol thoroughly. Peel and wash the potato.

2. Fry the Fish and Potato:

   • Heat oil in a pan and fry the ikan tongkol until golden and cooked through. Remove and set aside.
   • In the same oil, fry the potato pieces until crispy and golden brown. Remove and set aside.

3. Prepare the Spice Paste:

   • Boil the dried red chilies and tomato until softened.
   • Peel and slice the shallots.
   • Once the chilies and tomato are soft, drain them and grind into a smooth paste.

4. Cook the Spice Mixture:

   • Heat a bit of oil in a pan. Sauté the sliced shallots until fragrant.
   • Add the ground chili and tomato paste to the pan. Cook until the paste releases its aroma and the oil starts to separate.

5. Combine Ingredients:

   • Add the fried pete, ikan tongkol, and potato into the pan with the spice mixture.
   • Stir well to ensure all the ingredients are coated with the paste.

6. Simmer and Serve:

   • Let the mixture cook for about 10-15 minutes, allowing the flavors to meld together.
   • Adjust seasoning and add sugar if desired for a touch of sweetness.

7. Serving:

   • Serve hot, and enjoy the delightful fusion of spicy, savory, and slightly sweet flavors. 🤗🤗

This dish offers a robust and flavorful combination of spicy ikan tongkol with crispy potatoes and fragrant pete, perfect for a hearty meal.