Tongkol Pandan Jeruk
A flavorful and aromatic dish that combines tender fried tuna with the fresh, vibrant flavors of pandan leaves, kaffir lime leaves, and chili. This Indonesian recipe, known for its unique combination of spices and ingredients, is perfect for anyone who loves bold and fragrant dishes.
Ingredients:
| Ingredient | Amount |
|---|---|
| Tuna (Tongkol), cut into pieces | 250 grams |
| Red chili peppers (Keriting) | 100 grams (adjust to taste) |
| Red bird’s eye chilies (Cabe Rawit) | 8 pieces (adjust to taste) |
| Shallots (Bawang Merah) | 5 pieces |
| Small tomato | 1 piece (small size) |
| Young kaffir lime leaves (Daun Jeruk Muda), thinly sliced | 5 leaves |
| Young pandan leaves (Daun Pandan Muda), thinly sliced | 3 leaves |
| Green onion (Daun Bawang), finely sliced | 1 stalk |
| Tamarind water (Air Asam Jawa) | 1 teaspoon |
| Palm sugar (Gula Merah) | 1/2 tablespoon |
| Salt | To taste |
| Seasoning (Penyedap Rasa) | To taste |
| Cooking oil (Minyak Goreng) | For frying and sautéing |
Instructions:
-
Fry the Tuna:
- Heat oil in a pan over medium heat and fry the tuna pieces until they are slightly crispy, but not too dry or hard. You want them to remain tender.
- Once fried, remove the tuna from the pan and set it aside. Let it cool slightly, then shred the tuna into bite-sized pieces according to your preference.
-
-
Prepare the Spice Paste:
- Using a blender or food processor, blend the red chili peppers, bird’s eye chilies, shallots, and small tomato together. Add a small amount of oil to make the blending process easier.
- Do not blend the paste into a fine texture; a coarse texture is ideal for this dish.
-
Sauté the Spice Paste:
- Heat a little oil in a pan and sauté the spice paste over low heat until it becomes fragrant and fully cooked.
- Add the tamarind water, palm sugar, and salt to taste. Stir well to combine and let the mixture cook until the flavors meld together.
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Add the Aromatics:
- Once the paste is cooked, add the thinly sliced pandan leaves, kaffir lime leaves, shredded tuna, and green onion to the pan.
- Stir everything together until the ingredients are well combined. Taste and adjust seasoning with additional salt or seasoning powder as needed.
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Final Cook:
- Let the mixture cook for a few more minutes until the tuna absorbs all the flavors and the herbs have softened slightly.
- Remove from heat and serve hot.
Serving Suggestions:
This Tongkol Pandan Jeruk can be enjoyed with steamed rice or served as part of a larger Indonesian meal spread. The fragrant pandan and kaffir lime leaves, combined with the spicy and slightly sweet sauce, bring a unique taste that is both comforting and exciting to the palate.
Nutritional Information (Approximate, per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 7 g |
This recipe is not only delicious but also packed with nutrients from fresh ingredients like tuna, chili, and aromatic herbs. It’s a fantastic option for anyone looking to explore bold Indonesian flavors while keeping the dish healthy and satisfying.
Tip: You can adjust the level of spiciness by increasing or decreasing the amount of bird’s eye chilies based on your tolerance for heat.
