Spicy Pindang Tuna with Lemon Basil Sambal

Sambel Pindang Tongkol Kemangi: A Flavorful Indonesian Delight

Ingredients:

• 1 large pindang tongkol (salted tuna)
• 1 bunch of kemangi (lemon basil)
• 5 red bird’s eye chilies
• 3 shallots
• 1 clove of garlic
• Salt, to taste
• Mushroom bouillon powder or flavor enhancer (optional, to taste)

Instructions:

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1. Fry the Pindang Tongkol:
   Begin by frying the pindang tongkol in a hot pan until it is cooked through but not overly dry. Once done, remove the fish from the pan and let it drain and cool. After cooling, cut the fish into four pieces or to your preferred size.

2. Prepare the Sambal:
   In a mortar and pestle, combine the red bird’s eye chilies, shallots, garlic, salt, and mushroom bouillon powder (if using). Grind these ingredients together until they form a smooth paste.

3. Incorporate the Fish:
   Add the fried pindang tongkol pieces to the sambal paste. Continue to grind and mix until the fish is well incorporated into the sambal, reaching your desired consistency.

4. Add Kemangi:
   Finally, tear the kemangi leaves slightly and add them to the sambal mixture. Gently press and mix the kemangi leaves into the sambal until everything is well combined.

5. Serve:
   Your sambal pindang tongkol kemangi is now ready to be served. This flavorful dish pairs beautifully with steamed rice and is perfect for a savory meal.

Enjoy this delicious Indonesian sambal as a unique and spicy addition to your meal, bringing a taste of traditional flavors to your table.