Spicy Smoked Tuna (Tongkol Sambal Bawang)
Ingredients:
- 1 whole smoked tuna (tongkol), cut into desired pieces
- 9 bird’s eye chilies (adjust to taste)
- 2 large red chilies
- 12 shallots
- 2 cloves garlic
- 1 packet shrimp paste (terasi) (optional)
- Salt to taste
- 3 tablespoons cooking oil
Instructions:
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Prepare the Tuna:
- Cut the smoked tuna into pieces according to your preference. Fry the tuna pieces until they are cooked through, but avoid making them too dry. Set aside.
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Prepare the Spice Paste:
- Thinly slice 10 shallots.
- In a mortar and pestle or food processor, grind the bird’s eye chilies, large red chilies, garlic, shrimp paste (if using), salt, and 2 shallots into a smooth paste.
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Cook the Spice Paste:
- Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the sliced shallots and sauté until they are golden brown, being careful not to let them burn.
- Once the shallots are cooked, add the ground spice paste to the pan. Cook until the paste is half done and the flavors meld together.
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Combine and Serve:
- Add the fried tuna pieces to the pan with the spice paste. Stir well to coat the tuna with the paste and let it cook together for a few minutes, allowing the flavors to blend.
- Remove from heat and serve hot.
Enjoy this flavorful and spicy dish that pairs wonderfully with steamed rice or as a side to your favorite Indonesian dishes!
