Ingredients:
| Ingredient | Quantity |
|---|---|
| Tongkol Fish (Ikan Cue Tongkol) | 9 small pieces |
| Spices | |
| Red Curly Chilies (Cabe Merah Keriting) | 10 pieces |
| Red Bird’s Eye Chilies (Cabe Rawit Merah) | 10 pieces |
| Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 4 cloves |
| Tomato (Tomat) | 1 medium-sized |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
| Chicken Stock Powder (Masako Ayam) | To taste |
Instructions:
-
Fry the Fish
Begin by heating a generous amount of oil in a pan. Fry the tongkol fish pieces until they become half crispy on the outside but still tender on the inside. Set the fish aside to cool for a few minutes. Once cooled, shred the fish into small, bite-sized pieces and set aside. -
Prepare the Spice Mixture
Using a mortar and pestle or a blender, grind together the red curly chilies, bird’s eye chilies, shallots, garlic, and tomato. Make sure not to over-blend the mixture; leaving it slightly chunky adds a delightful texture to the dish. -
Sauté the Spices
In the same pan, heat a bit of oil once again. Sauté the spice mixture over medium heat until the aroma fills your kitchen and the ingredients are well cooked. This should take about 3-5 minutes. -
Season the Dish
Add salt, sugar, and chicken stock powder to taste. Stir well and give it a taste test, adjusting the seasonings to your preference. -
Combine the Fish
Finally, add the shredded tongkol fish to the pan with the sautéed spices. Stir gently to ensure the fish is evenly coated with the spice mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld together beautifully. -
Serve
Your Tongkol Suwir ala Ummi is now ready to be served! Enjoy this savory and spicy shredded fish dish with a side of steamed rice for a comforting and flavorful meal. 😊