Ikan Cue’ Tongkol Kemangi: A Flavorful Delight from Indonesia
Ikan Cue’ Tongkol Kemangi is a delightful Indonesian dish that features the unique flavors of smoked tuna, aromatic basil leaves, and a blend of spices that come together to create a mouthwatering experience. Perfectly suited for a family dinner or a special occasion, this recipe is not only delicious but also relatively easy to prepare. Here, we will guide you through the ingredients, preparation steps, and nutritional information for this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked tuna (ikan cue tongkol) | 8 pieces |
| Fresh basil leaves (daun kemangi) | 3-5 bunches |
| Salam leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 1 leaf |
| Red chili peppers (cabe merah) | 4 pieces (sliced) |
| Ground spices: | |
| Red bird’s eye chili (cabe rawit) | To taste |
| Red chili (cabe merah) | To taste |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 6 cloves |
| Candlenuts (kemiri) | 2 nuts |
| Black pepper (lada) | To taste |
| Ginger (jahe) | 1 small piece |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
Instructions
-
Prepare the Fish and Herbs: Begin by shredding the smoked tuna (ikan cue) into bite-sized pieces. Thoroughly wash the basil leaves until clean and set aside.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Make the Spice Blend: In a blender or mortar and pestle, combine the red bird’s eye chili, red chili, shallots, garlic, candlenuts, ginger, black pepper, and a pinch of salt to create a smooth spice paste. Adjust the amount of chili to your heat preference.
-
Sauté the Spices: Heat some oil in a pan over medium heat. Add the ground spice mixture and sauté until fragrant and half-cooked, approximately 3-5 minutes.
-
Add Aromatics: Incorporate the sliced kaffir lime leaves and salam leaves into the pan. Continue to cook until the leaves have softened and the spices are well blended.
-
Combine with Fish: Pour in enough water to create a sauce and bring to a gentle simmer. Add the shredded smoked tuna to the pan, stirring gently to ensure the fish is well-coated with the spices. If you prefer a saucier dish, add more water at this stage and taste for seasoning, adjusting salt and sugar as needed.
-
Finish with Vegetables: Once the fish has absorbed the flavors, toss in the sliced red chili peppers and basil leaves. Stir everything together and cook until the mixture reaches a gentle boil, about 2-3 minutes.
-
Serve: Turn off the heat and let the dish sit for a moment before serving. Ikan Cue’ Tongkol Kemangi is best enjoyed warm with a steaming bowl of rice.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 25 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 300 mg |
Cooking Tips
- Freshness Matters: The key to this dish is using fresh ingredients, especially the basil and fish, to ensure the best flavor and aroma.
- Adjust Spice Levels: Feel free to modify the spice levels according to your taste preferences, adding more or less chili as desired.
- Serving Suggestions: This dish pairs wonderfully with steamed jasmine rice and a side of sautéed vegetables or a fresh cucumber salad.
Ikan Cue’ Tongkol Kemangi is not only a delicious addition to your dinner table but also a testament to the rich culinary heritage of Indonesia. Enjoy this aromatic dish that brings together the bold flavors of the sea with the fragrant herbs of the land!
