Tongkol Balado: A Spicy Indonesian Delight
Indulging in the rich and vibrant flavors of Indonesian cuisine is an experience that transports your taste buds to a world of spicy delights. One such dish that encapsulates this essence is Tongkol Balado, featuring tender skipjack tuna simmered in a fragrant chili and spice mixture. This recipe not only highlights the beautiful harmony of ingredients but also offers a delightful kick that makes it perfect when served over steaming white rice. Below, you will find a detailed recipe that will guide you through creating this culinary masterpiece, complete with ingredient lists, preparation steps, and nutritional information.
Ingredients
| Ingredient | Quantity |
|---|---|
| Skipjack tuna (Ikan Tongkol) | 1/2 fish |
| Shallots (Bawang Merah) | 7 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Curly red chili (Cabe Merah Keriting) | 10 pieces |
| Bird’s eye chili (Cabe Rawit) | 10 pieces |
| Bay leaf (Daun Salam) | 1 leaf |
| Kaffir lime leaf (Daun Jeruk) | 3 leaves |
| Ginger (Jahe) | 1 segment |
| Lime (Jeruk Nipis) | 1 slice |
| Salt | 1/2 teaspoon |
| Granulated sugar | 1/2 teaspoon |
| Chicken bouillon powder | 1/2 teaspoon |
| Cooking oil | as needed |
| Water | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 30 g |
| Carbohydrates | 5 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sodium | 400 mg |
Preparation Steps
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Prepare the Fish: Start by thoroughly cleaning the skipjack tuna. Cut the fish into pieces based on your preference and marinate with lime juice to remove any fishy smell. Set aside for about 15 minutes.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, curly red chili, and bird’s eye chili. Blend these ingredients together until you achieve a smooth paste. Drizzle in a little cooking oil to help the blending process.
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Fry the Fish: Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, carefully add the marinated fish pieces and fry until they are cooked through and have a slightly crispy exterior, about 5-7 minutes. Remove the fish from the pan and set it aside on paper towels to absorb excess oil.
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Sauté the Spice Paste: In the same pan, using the remaining oil, add the blended spice paste. Sauté it over medium heat until fragrant, about 3-5 minutes.
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Add Aromatics: Once the spice paste has cooked, add the bay leaf, kaffir lime leaves, and ginger. Stir well and let them cook for another 2 minutes, allowing the flavors to meld.
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Combine Fish and Seasonings: Gently place the fried fish back into the pan with the sautéed spices. Carefully mix everything together to ensure the fish is evenly coated with the spice mixture.
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Season to Taste: Sprinkle in the salt, granulated sugar, and chicken bouillon powder. If the mixture seems dry, add a little water to help combine the flavors. Continue cooking for an additional 5-10 minutes until the fish has absorbed the spices and the flavors meld beautifully. Adjust the seasoning as necessary, ensuring it strikes the right balance of salty, sweet, and spicy.
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Serve: Your delicious Tongkol Balado is now ready to be served. Plate it up and enjoy it with a side of steaming hot rice.
Conclusion
Tongkol Balado is more than just a meal; it’s an adventure for your taste buds. This dish offers a perfect blend of savory, spicy, and slightly sweet flavors that are sure to please anyone at the table. The preparation may take some time, but the delightful aroma and vibrant colors that fill your kitchen will be worth every effort. So, gather your ingredients and embark on this culinary journey that showcases the best of Indonesian cooking. Enjoy!
