Cue Tongkol Cabe Ijo Kuah Santan
This delightful Indonesian dish features tender tuna fish (cue tongkol) in a rich coconut milk broth with green chilies, perfect for a comforting meal. Here’s how to prepare it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna (Cue Tongkol) | 10 pieces |
| Spices: | |
| Garlic | 3 cloves |
| Shallots | 5 pieces |
| Green chilies | 10 pieces |
| Tomato | 1 piece |
| Galangal | 3 cm |
| Instant coconut milk | 60 ml |
| Water | 300 ml (or to taste) |
| Sugar | to taste |
| Salt | to taste |
| Cooking oil | as needed for frying and sautéing |
Instructions
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Prepare the Fish: Start by frying the tuna pieces until they are cooked through, but avoid overcooking to ensure they remain tender.
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Chop the Ingredients: Thinly slice the garlic and shallots, diagonally slice the green chilies, and crush the galangal. Dice the tomato into small cubes.
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Sauté the Spices: In a pan, heat a small amount of cooking oil. Once hot, add the garlic and shallots. Sauté until they begin to soften.
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Add the Chilies: Once the garlic and shallots are fragrant, introduce the green chilies and galangal. Stir-fry briefly to release their aromas.
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Combine with Fish: Gently add the fried tuna to the pan, mixing it with the sautéed spices.
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Add Liquids: Pour in the water. For a thicker broth, adjust the amount of water to your preference. Next, add the coconut milk, stirring gently to combine.
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Season: Add sugar and salt according to your taste preferences. Allow the mixture to come to a gentle boil.
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Final Touch: Once the broth starts to thicken slightly, add the diced tomato. Taste and adjust seasoning as needed; the broth should have a savory flavor with a harmonious blend of tuna and spices.
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Serve: Once the broth has reduced slightly, turn off the heat. Serve the dish hot with steaming rice.
Note: For an extra kick, feel free to add bird’s eye chilies if you prefer a spicier dish.
Enjoy your Cue Tongkol Cabe Ijo Kuah Santan, a dish that beautifully blends flavors and textures for an ultimate dining experience!
