Kepala Ikan Tongkol Asem Pedes: A Flavorful Indonesian Fish Dish
This delectable Indonesian dish, Kepala Ikan Tongkol Asem Pedes, is a celebration of bold flavors, featuring the robust taste of tuna heads combined with a tantalizing mix of spices and chilies. Perfect for seafood lovers, this recipe brings a touch of Southeast Asian cuisine to your dining table, promising a delightful and spicy experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna heads (ikan tongkol) | 2 medium-sized heads |
| Fresh bird’s eye chilies (cabe rawit) | 11 or to taste |
| Large tomato, sliced diagonally | 1 |
| Green onion, sliced diagonally | 1 stalk |
| Ground Spices | |
| Ginger (jahe), peeled and sliced | 2 cm |
| Galangal (lengkoas), peeled and sliced | 2 cm |
| Turmeric (kunyit), peeled and sliced | 3 cm |
| Shallots (bawang merah), peeled | 2 |
| Garlic (bawang putih), peeled | 2 cloves |
| Sugar | 1 tablespoon |
| Chicken bouillon cube (blok maggi ayam) | 1 |
| Salt | to taste |
| Cooking oil | as needed |
| Water | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 28 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
| Sodium | 500 mg |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the tuna heads to remove any impurities. Once cleaned, briefly blanch them in boiling water. After blanching, lift them out and let them drain well.
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Sauté the Spices: In a pan, heat a sufficient amount of cooking oil over medium heat. Add the ground spices (ginger, galangal, turmeric, shallots, and garlic) to the hot oil. Sauté the mixture until it becomes fragrant and the spices are cooked through, typically for about 3-5 minutes.
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Combine Ingredients: Once the spices are aromatic, carefully place the blanched tuna heads into the pan. Pour in enough water to just cover the fish, then gently stir the mixture to combine the ingredients.
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Add Vegetables and Seasonings: Incorporate the sliced chilies, tomato, and green onion into the pan. Season with salt, sugar, and the chicken bouillon cube. Stir the mixture well to ensure the flavors meld together, then adjust seasoning according to your taste preferences.
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Cook Until Done: Allow the dish to simmer until the tuna heads are fully cooked and the sauce has reduced to your desired consistency, about 15-20 minutes. Keep an eye on the pot, stirring occasionally to prevent sticking.
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Serve and Enjoy: Once the dish is cooked through and flavorful, remove it from the heat. Transfer the Kepala Ikan Tongkol Asem Pedes to a serving platter. This dish is best enjoyed hot with steamed rice, allowing the deliciously spicy broth to enhance every bite.
Happy Cooking! Enjoy the bold flavors of this Indonesian classic!
