Tongkol Kuah Lemak with Kacang Panjang
Indulge in the delightful flavors of Tongkol Kuah Lemak with Kacang Panjang, a traditional dish that beautifully marries the richness of coconut with the hearty goodness of fish and long beans. This recipe highlights the tender tongue fish (tongkol) simmered in a creamy, aromatic coconut milk broth, enhanced by a blend of vibrant spices and fresh ingredients. Perfectly served with steamed rice, this dish will surely become a cherished addition to your culinary repertoire.
Ingredients
| Ingredient | Amount |
|---|---|
| Tongkol (Skipjack Tuna) | 250 grams, cut to desired size |
| Long Beans (Kacang Panjang) | 150 grams, cut into 2-inch pieces |
| Lemongrass (Serai) | 1 stalk, bruised |
| Red Onion (Bawang Merah) | 1, thinly sliced |
| Salt (Garam) | To taste |
| Coconut (Kelapa) | 1/2 medium, grated |
| Water (Air) | 1500 ml |
Spice Paste (Bumbu Halus)
| Spice | Amount |
|---|---|
| Red Chilies (Cabai Merah) | 5 |
| Bird’s Eye Chilies (Cabai Rawit) | 20 |
| Red Onion (Bawang Merah) | 2 |
| Dried Tamarind (Asam Sunti) | 6 |
| Turmeric (Kunyit) | 1 finger-sized piece |
| Ginger (Jahe) | 1/2 finger-sized piece |
Instructions
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Prepare Coconut Milk: In a mixing bowl, combine the grated coconut with 50 ml of water. Gently squeeze the coconut to extract a thick coconut milk, then strain and set aside. Next, mix the leftover grated coconut with the remaining water, blending or squeezing again to obtain a thinner coconut milk. Strain this mixture as well and keep it separate.
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Combine Ingredients: In a large skillet or wok, place the pieces of tongkol, bruised lemongrass, sliced red onion, long beans, salt, and the ground spice paste. Stir well to ensure that the ingredients are evenly distributed.
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Add Coconut Milk: Pour the thinner coconut milk into the skillet. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
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Final Cooking: Once the broth starts to boil and the fish is cooked through, add the thick coconut milk you prepared earlier. Allow the mixture to return to a boil, cooking for a few more minutes until the sauce thickens slightly. Once ready, remove from heat and let it sit for a moment before serving.
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Serving Suggestions: Serve your Tongkol Kuah Lemak with Kacang Panjang hot, accompanied by steamed rice for a complete meal.
Tips for Success
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Stirring Technique: While simmering the thin coconut milk, stir occasionally to ensure even cooking, but avoid excessive stirring to prevent breaking the fish pieces.
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Handling Thick Coconut Milk: Once the thick coconut milk is added, stir continuously to maintain a smooth consistency and prevent the coconut milk from curdling.
Notes on Measurements
To clarify volume measurements for those who might be confused, note that 100 ml equals 100 cc. Therefore, 1 liter equals 1000 ml/cc.
With its creamy, spiced broth and tender fish, Tongkol Kuah Lemak with Kacang Panjang is not only satisfying but also a celebration of Southeast Asian flavors. Enjoy preparing this recipe and sharing the warmth of your kitchen with family and friends!
