Pindang Tongkol Kuah Santan

Indulge in the rich flavors of Pindang Tongkol Kuah Santan, a traditional Indonesian dish that combines the delicate taste of tuna with a fragrant coconut broth. This recipe is perfect for anyone looking to explore the culinary wonders of Southeast Asia while enjoying the delightful harmony of spices and fresh ingredients.

Ingredients

Main Ingredients:

• 2 medium-sized tuna fish (half-fried and cut into bite-sized pieces, preferably pre-cooked)

Aromatic Seasonings:

• 2 stalks lemongrass (crushed at the ends)
• 5 leaves of bay leaf
• 1 piece of galangal (sliced and lightly crushed)
• 3 large green chilies (sliced)
• 5 shallots (finely chopped)
• 5 candlenuts (blended into a paste)
• 5 curly red chilies
• 5 red bird’s eye chilies (adjust to your spice preference; I love it spicy!)
• 1 teaspoon salt (to taste)
• ½ packet chicken bouillon seasoning (adjust to taste)
• 2 pieces of turmeric (freshly grated)
• 65 ml thick coconut milk (like Kara brand)
• 2.5 cups water (approximately 2.5 standard drinking glasses)

Instructions

1. Prepare the Spice Paste:
   Begin by grinding all the spice ingredients together into a smooth paste, adding salt to enhance the flavor. Set aside the sliced green chilies, bay leaves, lemongrass, and galangal, which will be added later.

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2. Sauté the Spice Paste:
   In a pan over medium heat, sauté the ground spice mixture until it is fragrant and has cooked through, about 3-5 minutes. Then, add the sliced green chilies, bay leaves, lemongrass, and crushed galangal. Cook this mixture until it turns a light golden brown.

3. Add Water and Fish:
   Pour in the water, stirring to combine all the ingredients. Once the mixture begins to simmer, gently add the pre-cooked tuna pieces. Allow the soup to cook until it reaches a rolling boil, infusing the fish with the rich flavors of the broth.

4. Season to Taste:
   After the broth has simmered and the aroma has filled your kitchen, taste and adjust the seasoning with the chicken bouillon and additional salt as needed, being careful not to over-salt.

5. Incorporate the Coconut Milk:
   Finally, introduce the thick coconut milk into the pot, stirring gently for about 2 minutes. This step is crucial to prevent the coconut milk from curdling. Once combined and heated through, remove the pot from the stove.

6. Serve and Enjoy:
   Your Pindang Tongkol Kuah Santan is now ready to be served! Ladle the fragrant fish soup into bowls, and enjoy the rich, spicy flavors that this traditional dish brings to your table.

Serving Suggestions

Pair this delightful dish with steamed rice for a complete meal, or serve it alongside your favorite Indonesian side dishes for a true culinary experience.

Tips

Feel free to customize the spice levels according to your preference, and consider adding vegetables like spinach or long beans for added nutrition and texture.

Enjoy the vibrant tastes of Indonesia with this satisfying and aromatic Pindang Tongkol Kuah Santan, perfect for sharing with family and friends!