Tongkol Suwir Cabe Hijau: A Flavorful Tuna Delight
In this vibrant dish, the tender shreds of pindang tongkol—a popular Indonesian skipjack tuna—are enlivened by the sharpness of green chilies and the sweetness of sautéed onions. This recipe captures the essence of Indonesian cuisine, balancing savory and spicy flavors for a delightful meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tongkol | 3 small baskets (12 pieces) |
| Green Chilies (Cabe Hijau) | 12 pieces |
| Garlic (Bawang Putih) | 3 cloves |
| Onion (Bawang Bombay) | 1, finely sliced |
| Salt (Garam) | To taste |
| Cooking Oil | As needed |
Nutritional Information
(Nutritional information will vary based on specific ingredients and quantities used.)
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 180 kcal |
| Protein | 22 g |
| Carbohydrates | 4 g |
| Fats | 8 g |
| Fiber | 1 g |
Instructions
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Preparation of Tongkol: Begin by rinsing the pindang tongkol thoroughly under running water to remove any excess salt or impurities. Once cleaned, drain the fish well and proceed to shred it into bite-sized pieces.
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Blending Aromatics: Take the green chilies and garlic cloves, and finely grind them together using a mortar and pestle or a food processor. Set this mixture aside, as it will be used to infuse flavor into the dish.
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Sautéing Onions: In a large skillet or wok, heat a generous amount of cooking oil over medium heat. Once the oil is hot, add the finely sliced onion. Sauté until the onion becomes fragrant and translucent, which usually takes about 2-3 minutes.
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Adding Aromatics: After the onions are softened, add the ground chili and garlic mixture to the skillet. Continue to sauté, stirring frequently, until the mixture becomes aromatic and the oil starts to separate, approximately 4-5 minutes.
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Combining Ingredients: Now, gently fold in the shredded tongkol into the pan, ensuring it is well-coated with the flavorful chili and onion mixture. Season with salt according to your taste preferences, mixing well to combine all ingredients evenly.
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Finishing Touch: Reduce the heat to low, allowing the dish to cook further for about 5-10 minutes. This step is crucial, as it allows the flavors to meld beautifully while ensuring the fish is heated through without becoming dry.
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Serving Suggestion: Once ready, serve your Tongkol Suwir Cabe Hijau hot, either on its own or paired with steamed rice for a hearty meal. Enjoy the rich, savory flavors of this Indonesian classic!
Notes
- If you prefer a variation, you can substitute the pindang tongkol with teri medan (small anchovies) for a different taste experience.
- Adjust the quantity of green chilies based on your spice tolerance, ensuring a delightful balance of heat and flavor.
This dish is a perfect representation of the bold and intricate flavors found in Indonesian cuisine, making it a delightful addition to any meal or gathering. Enjoy your culinary journey with Tongkol Suwir Cabe Hijau!
