Pindang Tongkol Suwir Pedas
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tongkol (shredded) | 2 packs |
| Spice Paste | |
| Garlic | 2 cloves |
| Ginger | 1 piece |
| Turmeric | 2 pieces |
| Curly Chili | 5 pieces |
| Red Bird’s Eye Chili | 10 pieces |
| Whole Spices | |
| Kaffir Lime Leaves | 2 leaves |
| Lemongrass (crushed) | 1 stalk |
| Galangal (crushed) | 2 pieces |
| Shallots (sliced thinly) | 5 cloves |
Instructions
-
Sauté Aromatics: Heat oil in a pan and sauté the sliced shallots until fragrant. Add the spice paste, kaffir lime leaves, lemongrass, and galangal, continuing to sauté until the paste is well-cooked and aromatic.
-
Add Fish: Incorporate the shredded pindang tongkol into the pan, stirring well to ensure the fish is evenly coated with the fragrant spices.
-
-
Season: Add salt, a seasoning agent (like chicken bouillon), and a touch of sugar to balance the flavors. Mix thoroughly.
-
Cook: Allow the mixture to simmer until the fish is fully cooked and has absorbed the spices, creating a harmonious blend of flavors.
-
Serve: Once the fish is cooked and the spices are well-infused, remove from heat. Serve hot with steaming rice for a delightful meal. Enjoy! 😊
This dish, rich in flavor and aroma, is the ultimate comfort food that brings warmth to your dining table.
