Indonesian fish recipes
Savory Indonesian Yellow Tuna and Tofu Delight
Ikan Tongkol Tahu Bumbu Kuning
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang tongkol (fried) | 1 package |
| Tahu (fried, cut) | 4 pieces |
| Santan Kara | 1 package |
| Kemiri (candlenuts) | 2 pieces |
| Garlic | 2 cloves |
| Shallots | 5 cloves |
| Bird’s eye chili | 10 pieces |
| Turmeric (fresh) | 1 small piece |
| Lemongrass | 1 stalk |
| Galangal | 1 small piece |
| Salam leaves | 2 leaves |
| Coriander powder | 1/2 tsp |
| Pepper | 1/2 tsp |
| Water | As needed |
| Royco (seasoning) | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
Instructions
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Prepare the Spice Mixture: In a pan, heat some cooking oil over medium heat. Sauté the ground spice mixture of kemiri, garlic, shallots, bird’s eye chili, turmeric, lemongrass, galangal, and salam leaves until fragrant.
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Combine with Coconut Milk: Add the Santan Kara and a little water to the pan, stirring well.
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Add the Main Ingredients: Gently place the fried pindang tongkol and tahu into the mixture. Allow everything to cook until it reaches a gentle boil.
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Adjust the Flavor: Taste the sauce and adjust with Royco and sugar as needed.
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Serve: Once the flavors meld and the dish is aromatic, remove from heat and serve hot with steamed rice. Enjoy your flavorful Ikan Tongkol Tahu Bumbu Kuning!
