Title: Spicy Sambal Bajak with Fried Tuna
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium-sized tuna (tongkol) | 2 whole |
| Bird’s eye chilies (cabe rawit) | 1 ounce (approx. 30g) |
| Large red chilies (cabe merah) | 3 whole |
| Garlic (bawang putih) | 10 cloves |
| Shallots (bawang merah) | 15 cloves |
| Sugar, salt, and Royco seasoning (or similar) | To taste |
| Cooking oil | As needed for frying |
Instructions:
-
Prepare the Tuna:
Start by cleaning the tuna (tongkol). Once cleaned, heat oil in a pan and fry the tuna until it is crispy and cooked through. Set aside on a plate and let it cool. -
Prepare the Sambal:
Wash the bird’s eye chilies and large red chilies thoroughly. Next, peel the garlic and shallots, ensuring all ingredients are fresh and clean. -
Fry and Blend:
Heat a little oil in a pan over medium heat. Add the bird’s eye chilies, large red chilies, garlic, and shallots. Fry them until they are fragrant and slightly caramelized. Once they have softened and become aromatic, remove them from the heat and blend them into a smooth paste. -
Combine the Sambal with Tuna:
Return the sambal paste to the hot oil and sauté for a few more minutes until it is well-cooked and aromatic. Then, gently break the fried tuna into chunks and add it to the sambal mixture. Stir to combine, allowing the flavors to meld together. -
Season and Serve:
Season the sambal with sugar, salt, and Royco (or similar seasoning) to taste. Cook for an additional 2-3 minutes to ensure the seasoning penetrates the tuna. -
Serving Suggestion:
Serve the sambal bajak with warm steamed rice and crispy krupuk (Indonesian crackers) for a truly satisfying meal.
Tip: For added depth of flavor, you can adjust the spice level of the sambal by using more or fewer bird’s eye chilies depending on your preference. This dish pairs perfectly with a side of simple vegetables or a light cucumber salad.
Enjoy this delightful sambal with its rich flavors and spicy kick, a true Indonesian classic!
