Pindang Tongkol Kuah Santan: A Rich Indonesian Tuna Stew
Ingredients:
- 10 pieces of pindang tongkol (salted and smoked tuna)
- 7 shallots, thinly sliced
- 5 cloves of garlic, thinly sliced
- 10 large green chilies, thinly sliced
- 1 thumb-sized piece of galangal, smashed
- 2 bay leaves
- 1 medium tomato, cut into quarters
- 500 ml coconut milk (from 1/2 coconut)
- Salt, to taste
- Sugar, to taste
- Optional: seasoning or flavor enhancer (can be omitted)
Instructions:
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Prepare the Tuna: Clean the pindang tongkol thoroughly and fry it until it is half-cooked. The goal is to cook it just enough to develop flavor, not until it is dry. Once done, set the fried tuna aside.
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Sauté Aromatics: In a large pan, heat a small amount of oil and sauté the thinly sliced shallots and garlic until they release their fragrant aroma. Add the sliced green chilies, smashed galangal, bay leaves, and tomato quarters. Continue to cook until the mixture is well-blended and aromatic.
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Add Coconut Milk: Pour in the coconut milk and stir well. Season with salt and sugar according to your taste preferences. If using, add the seasoning or flavor enhancer at this stage. Let the mixture come to a gentle simmer.
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Simmer the Tuna: Once the coconut milk mixture is seasoned to your liking, gently add the fried pindang tongkol pieces. Allow them to cook in the flavorful broth for about 5 minutes, or until the tuna has absorbed the delicious spices.
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Serve Hot: Turn off the heat and serve the stew hot with freshly steamed rice. The rich, aromatic broth and tender tuna make for a delectable meal that will have you coming back for more.
Enjoy this traditional Indonesian dish, which brings a burst of flavors and is perfect for a comforting meal.
