Pepes Tongkol Daun Kemangi: A Savory Indonesian Delight
Ingredients:
- 6 small pieces of tuna (tongkol), cleaned and cut into chunks
- 1 large garlic clove
- 1 small red onion
- 3 red chilies
- 10 bird’s eye chilies (cabe rawit)
- 1 large tomato
- 1 candlenut (kemiri)
- Shrimp paste (terasi), to taste
- A pinch of black pepper and coriander (1/2 teaspoon)
- A handful of fresh basil leaves (kemangi)
- Sugar and salt, to taste
Instructions:
-
Prepare the Tuna:
Begin by frying the pieces of tuna until they are half-cooked. Once fried, set them aside to cool. -
Make the Spice Paste:
In a blender, combine the garlic, red onion, red chilies, bird’s eye chilies, tomato, candlenut, and shrimp paste. Blend the ingredients into a smooth paste. -
Cook the Spice Paste:
Heat a small amount of oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil starts to separate. Add a bit of water to the pan, along with sugar and salt, to balance the flavors. -
Combine and Simmer:
Add the partially cooked tuna to the pan. Allow the mixture to simmer until the liquid reduces and the tuna absorbs the flavors of the spice paste. -
Add the Basil:
Once the liquid has mostly evaporated and the spices have thoroughly infused the tuna, stir in the fresh basil leaves. Continue cooking for a few more minutes until the basil is wilted and fragrant. -
Serve:
Remove from heat and serve your Pepes Tongkol Daun Kemangi hot, either as a main dish or as a flavorful side.
Enjoy this aromatic Indonesian dish with steamed rice for a complete meal!
