Spicy Indonesian Tuna Delight

Title: Indonesian Spicy Tuna (Ikan Tongkol Woku)

Ingredients:

• 1 large fresh tuna fish, cut into 4 pieces
• Spice Paste:
  • 6 shallots
  • 3 cloves garlic
  • 4 red chilies
  • 2 small turmeric roots (about the size of a pinky finger)
  • A small piece of ginger
  • Salt and sugar to taste
• Additional Spices:
  • Galangal, crushed
  • 2 stalks lemongrass, crushed
  • Indonesian bay leaves (daun salam)
  • Kaffir lime leaves
  • 10 or more red bird’s eye chilies (cabe rawit)
  • 1 tomato, diced
  • Spring onions (scallions)
  • Water
  • Thai basil leaves (daun kemangi)

Steps:

1. Prepare the Spice Paste:

   • Grind shallots, garlic, red chilies, turmeric, and ginger into a smooth paste.

2. Cooking:

   • Heat some oil in a pan. Sauté the spice paste until fragrant.
   • Add crushed lemongrass, galangal, bay leaves, and kaffir lime leaves. Sauté until wilted.
   • Pour in enough water to create a broth.
   • Add the tuna fish pieces, diced tomatoes, bird’s eye chilies, sugar, salt, and spring onions. Cook until the fish is thoroughly cooked and the flavors are absorbed.

3. Final Touch:

   • Once the fish is cooked, add Thai basil leaves. Stir briefly until wilted.
   • Serve hot with steamed rice.

Notes:

• Ikan Tongkol Woku is a traditional Indonesian dish known for its spicy and aromatic flavors. The combination of fresh spices and herbs creates a vibrant and savory broth that complements the tender tuna fish perfectly.
• Adjust the amount of bird’s eye chilies according to your spice preference.
• Thai basil leaves (daun kemangi) add a refreshing herbal note to the dish.

Enjoy this Indonesian delicacy that brings together bold flavors and fresh ingredients, perfect for a satisfying meal at any time of the day!