Ikan Tongkol in Spicy Coconut Sauce
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (steamed) | 2 fish |
| Tahu (fried) | 2 pieces |
| Eggs (boiled) | 4 pieces |
| Daun jeruk (lime leaves) | 2 leaves |
| Daun salam (Indonesian bay leaves) | 2 leaves |
| Coconut milk | To taste |
| Spice Paste: | |
| Coriander | To taste |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Galangal | To taste |
| Turmeric | To taste |
| Red chilies | To taste |
| Kencur (aromatic ginger) | To taste |
| Ginger | To taste |
Instructions
- Begin by blending the spice ingredients—coriander, garlic, shallots, galangal, turmeric, red chilies, kencur, and ginger—until you achieve a smooth paste.
- Heat a pan and add the spice paste, sautéing it until fragrant.
- Gradually pour in water, followed by the coconut milk, adjusting the quantity to your preference for richness.
- Introduce the daun salam and daun jeruk into the mixture, allowing their flavors to infuse the sauce.
- Carefully add the steamed ikan tongkol, boiled eggs, and fried tahu to the pan, ensuring they are well coated in the sauce.
- Let it simmer for about 15 minutes to meld the flavors together.
- Once done, your delicious Ikan Tongkol in Spicy Coconut Sauce is ready to be served. Enjoy this delightful dish with steamed rice for an ultimate culinary experience!
