Sambel Pindang Tongkol Kemangi: A Flavorful Indonesian Delight
In the vibrant world of Indonesian cuisine, Sambel Pindang Tongkol Kemangi stands out as a delectable dish that beautifully marries the rich flavors of fish with aromatic herbs and spicy chili. This sambal is perfect as a side dish, enhancing the taste of rice and other main courses with its zesty and aromatic profile. With its simplicity and fresh ingredients, this sambal is both easy to prepare and irresistibly delicious. Below, you will find a comprehensive recipe that includes the ingredients, preparation steps, and nutritional information for this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tongkol Fish (large) | 1 piece |
| Kemangi (Thai basil) | 1 bunch |
| Red Bird’s Eye Chili (Cabe Rawit Merah) | 5 pieces |
| Shallots (Bawang Merah) | 3 cloves |
| Garlic (Bawang Putih) | 1 clove |
| Salt | To taste |
| Mushroom Broth Seasoning (Penyedap Rasa Me Tootle) | To taste |
Instructions
| Step |
|---|
| 1. Prepare the Fish: Start by frying the pindang tongkol fish in a hot pan until it is fully cooked but not overly dry. Once cooked, remove from heat and drain excess oil. Let it cool before handling. |
| 2. Cut the Fish: After the fish has cooled down, cut it into quarters or according to your preference. The fish should be tender, making it easy to mix with the sambal. |
| 3. Make the Sambal: Using a mortar and pestle, combine the red bird’s eye chili, shallots, garlic, salt, and mushroom broth seasoning. Grind these ingredients together until you achieve a fine paste. |
| 4. Incorporate the Fish: Add the fried pindang tongkol into the sambal paste. Continue to grind until the fish is thoroughly mixed with the sambal, adjusting the texture to your liking—whether coarser or smoother. |
| 5. Add Kemangi: Gently add the kemangi leaves to the sambal mixture. Press down lightly and mix well to incorporate the fragrant basil into the sambal, enhancing its aromatic profile. |
| 6. Serve: Your Sambel Pindang Tongkol Kemangi is now ready to be served! This dish pairs perfectly with steamed rice and can also complement various Indonesian meals. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 25 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | Varies with seasoning |
Cooking Tips
- Fish Variations: While pindang tongkol is traditional, you can also experiment with other types of fish if desired.
- Adjust Spice Level: For those who prefer a milder flavor, reduce the number of bird’s eye chilies used in the sambal.
- Serving Suggestions: This sambal can be served alongside grilled vegetables or as a dip for fresh vegetables for a healthy appetizer.
Conclusion
Sambel Pindang Tongkol Kemangi is more than just a sambal; it is a celebration of flavors that captures the essence of Indonesian cooking. With its vibrant colors and aromatic blend of ingredients, this sambal is sure to become a staple in your culinary repertoire, perfect for enhancing everyday meals or impressing guests at special gatherings. Enjoy the journey of making this dish as much as the delightful experience of savoring it!
