Sambal Ikan Tongkol: A Spicy Tuna Delight
Sambal Ikan Tongkol is a vibrant and flavorful dish that brings together the rich taste of tuna and a spicy chili paste. Perfect as a side dish or a main course, this recipe highlights the beauty of simple ingredients transformed into a delightful culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized tuna fish (ikan tongkol) | 4 fish |
| Red bird’s eye chilies (cabai rawit) | 250 grams |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 7 cloves |
| Kaffir lime leaves (daun jeruk) | 4 leaves |
| Palm sugar (gula merah) | 50 grams |
| Salt (garam) | To taste |
Instructions
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Prepare the Tuna: Begin by cleaning the tuna fish thoroughly. Remove the bones and fry the fish briefly until it is cooked but not overly dry. Once cooked, shred the fish into small pieces and set aside.
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Make the Spice Paste: In a food processor, combine the red chilies, shallots, garlic, salt, and kaffir lime leaves. Blend until you achieve a smooth paste. This mixture will serve as the flavorful base for your sambal.
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Sauté the Paste: Heat a bit of oil in a pan over medium heat. Add the blended spice paste to the pan and sauté until fragrant, allowing the aromas to fill your kitchen.
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Combine the Ingredients: Once the spice paste is fragrant, add the palm sugar and continue to stir. Next, introduce the shredded tuna into the pan, mixing everything together until well combined. Taste and adjust the seasoning with salt as necessary.
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Store and Enjoy: Allow the sambal to cool before transferring it to a sterilized jar. This sambal can be stored for several days, maintaining its flavor and spice.
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Serving Suggestion: Serve your Sambal Ikan Tongkol with steamed rice or as a side dish to complement your favorite meal. Enjoy the burst of flavors that this dish brings!
This Sambal Ikan Tongkol recipe is not just a treat for the taste buds but also a celebration of traditional flavors that can be enjoyed at any gathering. Happy cooking!
