Ikan Tongkol Tahu Bumbu Kuning
Ingredients
- 1 package of fried skipjack tuna (ikan tongkol)
- 4 pieces of fried tofu, cut into cubes
- 1 package of Kara coconut milk
- Ground Spice Paste:
- 2 pieces of candlenuts (kemiri)
- 2 cloves of garlic
- 5 shallots
- 10 bird’s eye chilies (cabe rawit)
- 1 piece of turmeric (kunyit)
- 1 stalk of lemongrass (sereh), bruised
- 1 piece of galangal (laos), bruised
- 2 bay leaves (daun salam)
- 1/2 teaspoon of coriander (ketumbar)
- 1/2 teaspoon of pepper (lada)
- Water as needed
- Royco seasoning
- Sugar, to taste
- Cooking oil
Instructions
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Prepare the Spice Paste: In a blender or food processor, combine the candlenuts, garlic, shallots, bird’s eye chilies, turmeric, coriander, and pepper. Blend until smooth, adding a little water if necessary to create a paste.
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Sauté the Aromatics: In a large skillet or pan, heat a splash of cooking oil over medium heat. Add the ground spice paste, lemongrass, galangal, and bay leaves. Sauté until fragrant, stirring frequently to prevent burning.
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Add Coconut Milk: Pour in the Kara coconut milk along with a bit of water to reach your desired consistency. Stir well to combine all the flavors.
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Incorporate the Fish and Tofu: Gently add the fried skipjack tuna and fried tofu to the pan. Allow the mixture to come to a gentle boil, ensuring that the fish and tofu are well-coated with the sauce.
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Season to Taste: Add Royco seasoning and sugar according to your taste preferences. Continue to simmer for a few minutes to let the flavors meld together.
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Final Touches: Taste and adjust seasoning as necessary. Once everything is heated through and flavorful, remove from heat.
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Serve: Transfer to a serving dish and enjoy your delicious Ikan Tongkol Tahu Bumbu Kuning with steamed rice or as part of a larger meal.
Enjoyment Tips
This dish pairs wonderfully with fragrant steamed rice, enhancing the delightful flavors of the coconut milk and spices. Share it with family and friends for a truly satisfying dining experience!
