Cuwek Tongkol Balado Recipe
This traditional Indonesian dish, Cuwek Tongkol Balado, offers a flavorful and spicy kick that will tantalize your taste buds. Made with cuwek tongkol (salted tuna) and balanced by the nutty flavor of pete (stink beans), this recipe is perfect for seafood lovers who enjoy a bit of heat. Pair it with steamed rice for a delicious and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cuwek tongkol (salted tuna) | 12 pieces |
| Pete (stink beans) | 1 pod |
| Tomato (medium-sized) | 1 |
| Red chili peppers (curly) | 10 pieces |
| Bird’s eye chili peppers | 5 pieces |
| Shallots | 5 cloves |
| Garlic cloves | 2 cloves |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
Instructions:
-
Prepare the fish:
- Start by thoroughly cleaning the cuwek tongkol (salted tuna) under running water to remove excess salt. Pat the fish dry with a paper towel.
- Heat enough oil in a frying pan and fry the cuwek tongkol until it turns golden brown. Once done, set the fried fish aside on a plate.
-
Prepare the pete:
- Peel the pete (stink beans) from its pod and cut each bean in half to release its nutty flavor during cooking.
-
Make the balado sauce:
- In a blender or food processor, combine the red chili peppers, bird’s eye chili peppers, shallots, garlic, and tomato. Blend everything until you get a smooth, aromatic paste.
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Cooking the dish:
- In a large pan, heat a small amount of oil over medium heat.
- Sauté the blended spice paste (bumbu halus) for several minutes until fragrant and the oil starts to separate from the mixture.
- Add the pete to the pan and stir to combine with the spices.
- Next, carefully place the fried cuwek tongkol pieces into the pan. Stir gently to coat the fish evenly with the sauce.
- Season with salt and sugar to your taste, making sure to adjust the seasoning until the balance between spicy, salty, and slightly sweet is achieved.
-
Final Touch:
- Let the dish simmer on low heat for a few more minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
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Serving suggestion:
- Serve your Cuwek Tongkol Balado with warm steamed rice, and enjoy a flavorful, spicy seafood dish that captures the essence of Indonesian cuisine.
Tips:
- Adjust the amount of chili peppers based on your heat preference. For a milder version, you can reduce the number of bird’s eye chili peppers.
- Pete (stink beans) has a strong, pungent flavor that pairs beautifully with spicy dishes. However, if you are not fond of its taste, you can skip it or replace it with another vegetable like green beans or eggplant.
Enjoy the bold flavors of Cuwek Tongkol Balado, a dish that brings together the richness of the sea with the heat of Indonesia’s signature spices!
