Abon Ikan Tongkol with Tempe: A Flavorful Delight
Introduction
Abon ikan tongkol, a traditional Indonesian dish, is a savory preparation that combines the richness of tuna fish with the nutty flavor of tempeh, creating a delightful and hearty meal. This dish is not only packed with flavors but also brings a wonderful texture, making it a great addition to any meal. Below, you will find a comprehensive recipe that guides you through the steps of making this delicious dish, complete with ingredients, nutritional information, and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (tuna fish) | 1 kg |
| Tempeh | 1 board (approximately 250g) |
| Fried Shallots | 1 handful |
| Ground Spices | |
| Bird’s Eye Chilies | 30 (add more for extra spiciness) |
| Garlic | 5 cloves |
| Fresh Turmeric | 1 thumb-sized piece |
| Ginger | 1 cm |
| Galangal | 1 cm |
| Pepper | 1 teaspoon |
| Sugar | 1 tablespoon (can substitute with sweet soy sauce) |
| Salt | 1 teaspoon |
| Beef-flavored Seasoning (Masako) | 1 teaspoon |
| Cooking Oil | As needed for frying |
| Additional Seasoning | |
| Salt, pepper, tomatoes, and 1 clove of garlic (sliced thin) for boiling the fish | To taste |
Instructions
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Prepare the Fish:
- Clean the ikan tongkol thoroughly, removing the head and innards.
- Bring a pot of water to a boil and add a pinch of salt, pepper, sliced tomatoes, and one thinly sliced clove of garlic.
- Once boiling, add the fish and simmer. Be careful not to overcook it; the fish should be just cooked through but still firm. Remove and set aside.
-
-
Prepare the Tempeh:
- Slice the tempeh according to your preference; for this recipe, cutting it into small long pieces works well.
- Heat oil in a frying pan over medium heat and fry the tempeh until golden brown. Remove and set aside.
-
Grinding the Fish:
- Using a mortar and pestle, gently pound the cooked fish into a coarse mixture. Avoid grinding it into a paste; you want some texture to remain.
-
Fry the Aromatics:
- Thinly slice the shallots and fry them in the remaining oil from frying the tempeh. If there’s too much oil, reduce the amount. Fry until golden and fragrant.
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Combine the Spices:
- In a blender or using the mortar and pestle, combine all the ground spices (bird’s eye chilies, garlic, turmeric, ginger, galangal, pepper, sugar, and salt) and grind until smooth.
- In the same pan used for frying the shallots, add the spice mixture and cook until aromatic.
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Mix Everything Together:
- Gradually add the fried shallots, cooked fish, and fried tempeh to the pan. Stir gently but thoroughly to combine everything without breaking apart the fish and tempeh too much.
- Add the beef-flavored seasoning (masako) and mix well. Allow the flavors to meld together for a few minutes over low heat.
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Serve:
- Once everything is well combined and heated through, transfer the abon ikan tongkol with tempe to a serving dish.
- This dish can be enjoyed warm or at room temperature. Serve it alongside steamed rice or as a filling for wraps or sandwiches.
Nutritional Information
| Nutritional Component | Per Serving (approx.) |
|---|---|
| Calories | 280 |
| Protein | 25 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Sodium | 500 mg |
Conclusion
This abon ikan tongkol with tempe is a flavorful dish that showcases the delightful taste of Indonesian cuisine, providing a wonderful balance of flavors and textures. Perfect for sharing with family and friends, this dish promises to impress with its savory goodness. Whether served as a main course or as part of a larger spread, it is sure to be a favorite on any dining table. Enjoy your culinary journey with this wonderful recipe!
