Gulai Tongkol Bumbu Uleg ala Mommy Shasha
Dive into the vibrant flavors of Indonesian cuisine with this delightful recipe for Gulai Tongkol Bumbu Uleg ala Mommy Shasha, a rich and aromatic fish curry that beautifully balances spices and the freshness of ingredients. This dish features ikan tongkol (skipjack tuna) simmered in a fragrant coconut milk sauce, making it a perfect centerpiece for your next gathering. Let’s explore the ingredients, steps, and nutritional information for this culinary gem.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (skipjack tuna) | 500 grams |
| Kacang panjang (long beans) | 7 stalks or to taste |
| Jeruk nipis (lime) | 1 piece |
| Santan Kara (coconut milk) | 1 pack (65 ml) |
| Air (water) | Approximately 750 ml |
| Bumbu Geprek (crushed spices) | |
| Laos (galangal) | 2 pieces |
| Jahe (ginger) | 2 pieces |
| Serai (lemongrass) | 1 stalk |
| Daun salam (Indonesian bay leaves) | 2 leaves |
| Daun jeruk (kaffir lime leaves) | 3 leaves |
| Bumbu Halus (ground spices) | |
| Bawang merah (red shallots) | 8 cloves |
| Bawang putih (garlic) | 5 cloves |
| Kemiri (candlenuts) | 3 pieces |
| Kunyit (turmeric) | 2 pieces |
| Cabai merah (red chilies) | 3 pieces, seeds removed |
| Garam (salt) | 2 teaspoons |
| Kaldu sapi bubuk non MSG (beef broth powder) | 1 teaspoon |
| Gula (sugar) | to taste |
| Optional | |
| Rawit (bird’s eye chili) | to taste (for spiciness) |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 30 grams |
| Fat | 10 grams |
| Carbohydrates | 20 grams |
| Fiber | 5 grams |
| Sodium | 600 mg |
Instructions
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Prepare the Fish: Begin by thoroughly washing the ikan tongkol and cutting it into pieces according to your preference. Squeeze the juice of the jeruk nipis over the fish to marinate, allowing it to rest for a while to absorb the flavor.
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Make the Spice Paste: In a blender or mortar, combine the ingredients for the bumbu halus—bawang merah, bawang putih, kemiri, kunyit, and cabai merah. Blend until you achieve a smooth paste.
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Sauté the Spices: Heat a little oil in a large pan over medium heat. Add the blended spice paste and sauté until fragrant and the oil starts to separate from the mixture.
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Add Crushed Spices: Incorporate the bumbu geprek into the pan, which includes laos, jahe, serai, daun salam, and daun jeruk. Continue to sauté for a few minutes, letting the flavors meld together beautifully.
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Combine with Coconut Milk: Pour in the air and the santan. Stir the mixture well and bring it to a boil. Once boiling, carefully add the marinated tongkol and, if you like it spicy, include the rawit.
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Simmer the Dish: After about half of the fish has cooked, introduce the kacang panjang. Allow the mixture to simmer until the water reduces slightly, and the flavors develop further.
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Final Touches: Turn off the heat and check the seasoning. Adjust with garam, gula, or more cabai as desired, ensuring a balanced taste that sings with flavor.
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Serve and Enjoy: Serve the Gulai Tongkol warm with steamed rice, allowing the fragrant curry to complement each bite. This dish is sure to impress your family and friends, bringing a taste of Indonesia to your table.
Tips for Success
- Adjust the level of spiciness by adding or reducing the number of cabai and rawit according to your preference.
- For a richer flavor, let the dish sit for a few hours or overnight in the fridge; it often tastes even better the next day.
This recipe encapsulates the heart of home-cooked Indonesian meals, and every bite is a reminder of cherished family moments. Enjoy your cooking and the delightful experience of sharing this dish with loved ones!
