Tongkol Rujak Kemangi: A Spicy Tuna Delight
Description:
Tongkol Rujak Kemangi is a delightful Indonesian dish that brings together the rich flavors of fried tuna (tongkol) with a fragrant sambal sauce, enriched by the aromatic notes of basil (kemangi). This dish is perfect for those looking to enjoy a spicy yet refreshing meal, best served with warm rice.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tuna (tongkol) | 500 grams |
| Ginger (jahe) | To taste |
| Turmeric (kunyit) | To taste |
| Candlenuts (kemiri) | 2 pieces |
| Lime juice (air perasan jeruk nipis) | To taste |
| Salt (garam) | To taste |
| Sambal Ingredients | Quantity |
|---|---|
| Red chili (cabe keriting) | 3 pieces |
| Bird’s eye chili (cabe rawit) | 3 pieces |
| Candlenuts (kemiri) | 3 pieces |
| Garlic (bawang putih) | 3 cloves |
| Shallots (bawang merah) | 4 pieces |
| Tamarind water (air asam jawa) | To taste |
| Brown sugar (gula merah) | To taste |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Bay leaves (daun salam) | 2 leaves |
| Tomato (buah tomat) | 1 piece |
| Dry broth (kaldu kering) | To taste |
| Basil leaves (daun kemangi) | To taste |
Instructions
-
Prepare the Tuna:
Begin by grinding together the ginger, turmeric, candlenuts, and lime juice to create a marinade. Coat the tuna pieces in this mixture and let them marinate in the refrigerator for 30 minutes. This step not only infuses the fish with flavor but also helps reduce any fishy smell during frying. -
-
Fry the Tuna:
After marinating, heat oil in a frying pan over medium heat. Fry the tuna until it is golden and slightly crispy on the outside. Once done, remove the tuna from the pan and set it aside. -
Make the Sambal:
In the same pan, blend the red chili, bird’s eye chili, shallots, garlic, candlenuts, and tomato until smooth. -
Sauté the Mixture:
Add the blended sambal to the pan and toss in the kaffir lime leaves and bay leaves. Season with salt and sauté until fragrant. -
Incorporate the Tamarind:
Pour in the tamarind water and add a little brown sugar to balance the flavors. Allow the sambal to cook, letting the ingredients meld together. -
Combine Tuna with Sambal:
Once the sambal is cooked, add a splash of water along with the dry broth for added depth of flavor. Gently place the fried tuna back into the pan, stirring briefly to coat the fish with the sambal. -
Finish with Basil:
Just before serving, fold in the basil leaves. Be careful not to overcook them; you want them to retain their vibrant color and fresh flavor. -
Serve:
Serve your Tongkol Rujak Kemangi hot, accompanied by steaming white rice, and enjoy a delightful blend of flavors and aromas that showcase the best of Indonesian cuisine.
Nutritional Information:
For precise nutritional data, individual ingredients should be analyzed based on portion sizes and preparation methods. However, this dish is generally high in protein from the tuna and provides healthy fats and fiber from the basil and spices.
Enjoy the bold, spicy flavors of Tongkol Rujak Kemangi, a dish that brings a taste of Indonesia right to your table!
