Ikan Tongkol Kemangi Kuah Santan: A Delicious Coconut Milk Stew
Ikan Tongkol Kemangi Kuah Santan is a delightful Indonesian dish that beautifully blends the rich flavors of tuna (ikan tongkol) with fragrant herbs and creamy coconut milk, creating a meal that’s both satisfying and nutritious. This recipe is a fantastic way to enjoy a traditional dish while customizing it to your taste. In this rendition, we’ll skip some ingredients and make a few substitutions, but the essence of the dish remains intact. Get ready to impress your family and friends with this flavorful coconut milk stew!
Ingredients
The following table presents the necessary ingredients for Ikan Tongkol Kemangi Kuah Santan:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tuna (ikan tongkol) | 1/4 piece | Can substitute with pindang tongkol |
| Eggplant (terong) | 1 piece | Optional (skipped in this version) |
| Tempe | To taste | Replacing tofu |
| Kemangi (basil) | 1 bunch | Fresh basil for aroma |
| Galangal (lengkuas) | 1 small piece | Adds a unique flavor |
| Bay leaves (daun salam) | 3-4 leaves | Enhances the broth |
| Instant coconut milk (santan instan) | 1 sachet | Convenient for quick cooking |
| Salt | To taste | For seasoning |
| Sugar | To taste | Balances flavors |
| Turmeric powder | To taste | Added for color and flavor |
Spices and Aromatics
| Aromatic Ingredient | Quantity | Notes |
|---|---|---|
| Garlic (bawang putih) | 3 cloves | Minced |
| Shallots (bawang merah) | 3 cloves | Minced (optional addition) |
| Onion (bawang bombai) | 1 piece (1/2 used) | Chopped |
| Tomato | 1 piece | Cut into wedges |
| Bird’s eye chili (cabai rawit) | To taste | Whole, for heat |
| Red chili (cabai merah) | 1 piece | Optional (skipped in this version) |
| Green chili (cabai hijau) | 1-2 pieces | Optional (skipped in this version) |
Instructions
Follow these steps to create a rich and flavorful Ikan Tongkol Kemangi Kuah Santan:
-
Prepare the Tuna:
- Thoroughly clean the ikan tongkol under running water to remove any impurities.
- Boil the fish briefly to remove excess fishiness, then fry until golden brown. If using pindang tongkol, simply fry it until cooked through.
-
Prepare the Tempe:
- Cut the tempe into your desired shape (slices, cubes, or sticks) and fry until crispy and golden. Set aside.
-
Sauté the Aromatics:
- In a pan, heat some oil over medium heat.
- Add the minced shallots and garlic, sautéing until fragrant and golden brown.
- Incorporate the chopped onion and continue to stir until softened.
- Add the bay leaves and galangal, allowing them to infuse their flavors into the oil.
-
Add the Coconut Milk:
- Pour in the instant coconut milk, stirring to combine.
- Season the mixture with salt, sugar, and turmeric powder, adjusting the flavors to your preference.
-
Combine the Ingredients:
- Gently add the fried ikan tongkol and tempe into the coconut milk broth.
- Once it reaches a simmer, introduce the whole bird’s eye chilies for a touch of heat.
-
Finish the Dish:
- Allow the stew to cook until the flavors meld and the broth reduces slightly.
- Just before serving, add the tomato wedges and the kemangi (basil), stirring briefly to combine.
- Turn off the heat and let it rest for a moment to enhance the flavors.
-
Serve and Enjoy:
- Ladle the Ikan Tongkol Kemangi Kuah Santan into bowls, accompanied by steamed rice or your preferred side dishes. Enjoy this comforting dish while it’s hot!
Nutritional Information
While specific nutritional information can vary based on the exact quantities used and any additional ingredients, here is an approximate breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 20-25 g |
| Fat | 15-20 g |
| Carbohydrates | 10-15 g |
| Fiber | 2-4 g |
| Sugars | 1-3 g |
| Sodium | 500-700 mg |
Tips for Preparation
- Feel free to adjust the level of heat by adding or omitting the chilis based on your personal preference.
- Serve with steamed jasmine rice for a complete meal that balances the flavors of the stew.
- This dish can also be prepared with other types of fish or seafood, allowing for versatility based on your preference or availability.
Ikan Tongkol Kemangi Kuah Santan is a perfect way to explore the rich culinary heritage of Indonesia while enjoying a homemade meal that warms the heart and delights the palate. Enjoy cooking and savoring this delicious stew!
