Ikan Tongkol Pindang Bumbu Rica-Rica with Kaffir Lime Leaves
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan tongkol pindang | 3 whole fish |
| Small red chilies | 100 grams |
| Large red chilies | 3 pieces |
| Tomatoes | 3 whole |
| Garlic | 6 cloves |
| Ginger | To taste |
| Kaffir lime leaves | To taste |
| Shallots | 6 cloves |
| Water | As needed |
| Raiko (optional seasoning) | A little |
Instructions:
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Prepare the Fish: Start by cleaning the ikan tongkol pindang; cut it open and remove the backbone. Slice the fish into four equal portions and wash thoroughly.
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Fry the Fish: Heat oil in a frying pan and fry the fish pieces until they turn golden brown. Set aside.
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Make the Spice Paste: In a pot, boil the small red chilies, large red chilies, and tomatoes until soft. This step enhances the spiciness of the chilies.
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Blend the Ingredients: Once boiled, transfer the chilies and tomatoes to a mortar and pestle, and grind them together. Add the ginger and crushed garlic to the mixture, blending until smooth.
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Cook the Spice Mixture: In the same frying pan, sauté the shallots until they turn golden brown. Once ready, add the blended spice paste and stir-fry until fragrant and the oil begins to separate from the mixture.
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Add Water and Simmer: Pour in enough water to create a sauce. If using raiko, add a small amount at this stage. Let the mixture simmer for a few minutes.
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Combine and Cook: Gently place the fried fish into the sauce, adding the kaffir lime leaves. Allow it to cook for a few more minutes until the sauce thickens slightly.
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Serve: Once cooked, serve the ikan tongkol pindang rica-rica warm. Enjoy the delightful flavors and spiciness!
This dish is not only a treat for the taste buds but also a wonderful way to explore the rich culinary traditions. Perfect for sharing with friends and family!
