Indonesian Spicy Tuna Stew with Tauco and Coconut Milk

Ikan Tongkol Bumbu Tauco: A Flavorful Indonesian Tuna Delight

Indulge in the rich and savory flavors of Indonesian cuisine with this delectable Ikan Tongkol Bumbu Tauco. This dish features succulent pieces of tuna, known locally as ikan tongkol, simmered in a flavorful sauce made with tauco, a fermented soybean paste that adds depth and umami. The combination of spices, herbs, and aromatic ingredients creates a comforting and delicious meal that’s perfect for any occasion. Here’s how to bring this traditional Indonesian recipe to your kitchen.

Ingredients:

• 500 grams fresh or preserved tuna (ikan tongkol)
• 1 small cup of tauco (fermented soybean paste)
• 1 small packet of Kara coconut milk
• 7 large green chilies
• 10 red bird’s eye chilies
• 1 green tomato
• 2 bay leaves
• 2 kaffir lime leaves
• Salt, sugar, and flavor enhancer to taste
• Oil for frying and sautéing
• Water as needed
• Spice paste:
  • 8 shallots
  • 3 cloves garlic
  • Approximately 3 cm ginger
  • 3 candlenuts

Instructions:

1. Prepare the Tuna:
   Begin by frying the tuna pieces until they are golden brown and cooked through. Once done, remove from the oil and set aside.

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2. Cook the Spice Paste:
   In a pan, heat a generous amount of oil over medium heat. Add the spice paste ingredients—shallots, garlic, ginger, and candlenuts—to the hot oil. Sauté until the mixture becomes fragrant and the shallots turn translucent.

3. Add Aromatics:
   Incorporate the bay leaves and kaffir lime leaves into the pan. Continue to sauté until the leaves release their aroma.

4. Incorporate Chilies and Tauco:
   Slice the large green chilies and add them to the pan. Stir in the tauco, and then pour in enough water to create a sauce. Mix well and let it simmer for a few minutes.

5. Combine Ingredients:
   Gently add the fried tuna pieces to the pan. Pour in the Kara coconut milk and stir to ensure the tuna is well-coated with the sauce. Adjust the consistency of the sauce with additional water if needed.

6. Season to Taste:
   Season with salt, sugar, and flavor enhancer according to your taste preferences. Allow the mixture to simmer until the sauce slightly thickens and the flavors meld together.

7. Add Final Ingredients:
   Slice the green tomato and add it to the pan along with the whole red bird’s eye chilies. Continue to simmer until the chilies and tomato are slightly softened.

8. Serve:
   Once the dish is ready, remove it from the heat. Serve the Ikan Tongkol Bumbu Tauco hot, garnished as desired, and enjoy with steamed rice or as part of a larger Indonesian meal.

This Ikan Tongkol Bumbu Tauco recipe brings a burst of Indonesian flavors to your table, featuring a harmonious blend of spicy, savory, and aromatic elements that are sure to delight your taste buds. Enjoy preparing and sharing this dish with family and friends!