Title: Spicy Tongkol and Jengkol Balado
Embark on a culinary adventure with this vibrant and flavorful dish of Spicy Tongkol and Jengkol Balado, where the robust flavors of Indonesian cuisine come together in a tantalizing medley. The tender ikan tongkol (skipjack tuna) pairs beautifully with the distinctive taste of jengkol (a unique bean), all enveloped in a spicy, aromatic sauce that is sure to delight your taste buds. Perfect for a family meal or a gathering with friends, this dish is not only delicious but also brings a touch of authenticity to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (skipjack tuna) | 250 grams (1/4 kg), cut into pieces |
| Jengkol (jengkol beans) | 10 pieces, cut in half |
| Lime juice | From 1 lime |
| Cooking oil | As needed |
| Salt | To taste |
| Mushroom seasoning | To taste |
| Spice Paste | |
| Red curly chilies | 100 grams (1 ons) |
| Garlic | 1 clove |
| Shallots | 7 pieces |
Instructions
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Prepare the Fish: Begin by washing the pieces of ikan tongkol thoroughly. After rinsing, marinate the fish with the juice of one lime, adding a sprinkle of salt to enhance the flavor. Allow the fish to rest for a few minutes to absorb the tangy taste of the lime.
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Cook the Jengkol: In a skillet, heat a sufficient amount of cooking oil over medium heat. Once the oil is hot, add the jengkol pieces. Cook them until they are tender, which should take around 10-15 minutes. After cooking, remove the jengkol from the skillet, discard the skin, and gently flatten them before setting aside.
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Fry the Fish: In the same skillet, add the marinated ikan tongkol. Fry the fish pieces until they are fully cooked and golden brown, which usually takes about 5-7 minutes per side. Once cooked, remove the fish from the skillet and let it drain on a paper towel to absorb excess oil.
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Prepare the Spice Paste: If necessary, replace any burnt oil in the skillet with fresh cooking oil. Add the spice paste ingredients (the red chilies, garlic, and shallots) to the hot oil. Sauté the mixture until it becomes fragrant and the raw smell of the chilies dissipates, about 3-5 minutes.
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Combine and Season: Once the spice paste is ready, add salt and mushroom seasoning to taste. Adjust the seasoning as needed to ensure the sauce is perfectly balanced.
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Mix Everything Together: Gently incorporate the fried ikan tongkol and jengkol into the spice paste, ensuring that each piece is well coated with the vibrant balado sauce. Stir gently to prevent breaking the fish.
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Serve: Transfer the delicious Spicy Tongkol and Jengkol Balado to a serving dish, and it is now ready to be enjoyed! This dish pairs wonderfully with steamed rice and a side of fresh vegetables.
Indulge in this delightful dish that brings together the unique flavors of tongkol and jengkol, enhanced by a spicy and aromatic sauce. Whether you’re sharing it with family or serving it at a gathering, this Spicy Tongkol and Jengkol Balado is sure to impress everyone at the table. Happy cooking!
