Ikan Tongkol Kemangi: A Fragrant Indonesian Delight
Indulge in the delightful flavors of Ikan Tongkol Kemangi, a traditional Indonesian dish that perfectly combines the rich taste of skipjack tuna with aromatic herbs. This recipe is not only a feast for the senses but also a wonderful way to enjoy the fragrant notes of basil and spices, making it a fantastic addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Skipjack tuna (Ikan Tongkol) | 3 packages |
| Red and green chili peppers (to taste) | To taste |
| Fresh turmeric (kunyit) | 1 piece (about 1 inch) |
| Fresh ginger (jahe) | 1 piece (about 1 inch) |
| Candlenut (kemiri) | 1 piece |
| Shallots (bawang merah) | 4 pieces |
| Garlic (bawang putih) | 2 cloves |
| Fresh basil leaves (daun kemangi) | 2 bunches |
| Lemongrass (serai) | 1 stalk |
| Bay leaf (daun salam) | 1 leaf |
| Salt, sugar, and seasoning (to taste) | To taste |
Instructions
| Step | Instruction |
|---|---|
| 1 | Begin by rinsing the skipjack tuna in hot water briefly; drain and set aside. This will help to enhance its flavor and texture. |
| 2 | Heat oil in a frying pan and fry the skipjack tuna until it is half-cooked. Remove from the pan and set aside. |
| 3 | Rinse the fresh basil leaves and the remaining spices thoroughly under running water to ensure they are clean. |
| 4 | In a blender or food processor, combine the shallots, garlic, ginger, turmeric, and candlenut. Blend until smooth, creating a fragrant paste. Keep the red and green chili peppers whole for an extra kick in flavor. |
| 5 | Pour a little oil into the same pan used for frying the tuna. Sauté the blended spice paste over medium heat until it becomes fragrant and aromatic. |
| 6 | Season the sautéed spices with salt, sugar, and your choice of seasoning. Then, add the bay leaf and lemongrass, allowing the flavors to meld together. |
| 7 | Gently add the half-cooked skipjack tuna back into the pan, along with the fresh basil leaves and whole chili peppers. Stir gently to combine and ensure the tuna is well-coated with the spice mixture. |
| 8 | Taste and adjust the seasoning if necessary, then allow the dish to simmer for a few more minutes until heated through. |
| 9 | Serve the Ikan Tongkol Kemangi warm, garnished with additional basil leaves if desired, and enjoy this fragrant, spicy dish with steamed rice. |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 500 mg |
Tips for the Perfect Ikan Tongkol Kemangi
- Adjust the Spices: If you prefer a milder dish, you can reduce the number of chili peppers used. For a spicier kick, feel free to add more.
- Fresh Ingredients: Using fresh turmeric and ginger makes a noticeable difference in flavor. If unavailable, you can use powdered alternatives, but the taste will not be quite the same.
- Serving Suggestions: This dish pairs beautifully with steamed jasmine rice or coconut rice, enhancing the overall experience with its fragrant profile.
Conclusion
Ikan Tongkol Kemangi is more than just a meal; it’s an invitation to explore the vibrant tastes of Indonesian cuisine. With its fragrant spices and the freshness of basil, this dish is sure to be a hit at your dining table, offering a unique flavor experience that celebrates the love of cooking and the joy of sharing meals with family and friends. Enjoy this recipe, and let the aromatic journey begin!
