Kotok Tongkol Santan Tomat: A Delightful Indonesian Dish
Ingredients:
- 2 whole tuna fish (tongkol salem)
- 10 quail eggs (optional; can be substituted with tofu or tempeh)
- 10 shallots
- 3 cloves of garlic
- 4 large tomatoes
- 3 large red chilies
- 11 bird’s eye chilies
- 3 bay leaves
- A thumb-sized piece of galangal
- Coconut milk (Kara brand)
- Water
- Sugar
- Salt
- 1 packet of Masako seasoning
- Black pepper
- Chopped green onions
Preparation Steps:
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Clean the Fish: Begin by removing the heads of the tuna fish by pulling the head downward, then clean the fish thoroughly.
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Fry the Fish: Fry the tuna until golden brown. Once cooked, allow the fish to cool, then slice it open to remove the bones from the belly.
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Sauté Aromatics: In a pan, sauté the sliced shallots and garlic until fragrant. Then, add the sliced red chilies and bird’s eye chilies, along with the crushed galangal and bay leaves.
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Add Tomatoes: Incorporate the thinly sliced tomatoes into the sauté, cooking until they soften. Next, gently add the prepared tuna fish back into the pan.
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Make the Sauce: Pour in the water and add the coconut milk, stirring well. Then, mix in the Masako seasoning, salt, and sugar.
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Include Quail Eggs: If using, add the fried quail eggs to the pot, letting everything cook together.
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Cook Until Thickened: Allow the dish to simmer until it reaches a boil and the sauce thickens. Adjust the seasoning to taste, and finally, stir in the chopped green onions.
This rich and flavorful Kotok Tongkol Santan Tomat is a wonderful representation of Indonesian cuisine, perfect for sharing with family and friends. Serve it warm with steamed rice for a complete meal that is both satisfying and delicious. Enjoy!
