Title: Shredded Pindang Tuna with Petai and Egg
This simple yet flavorful recipe brings together the delightful combination of tender tuna, aromatic spices, crunchy petai (stinky beans), and a touch of egg to create a savory dish that pairs beautifully with steaming hot rice. Whether you’re craving a quick meal or looking to introduce a new taste to your culinary repertoire, this dish is sure to satisfy your cravings for something different. Let’s dive into the ingredients and steps to create this aromatic, hearty dish that will make your taste buds dance.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna (Pindang tongkol) | 6 pieces (shredded) |
| Petai (stinky beans) | 1 small bowl |
| Egg (beaten) | 1 egg |
| Shallots (bawang merah) | 2 bulbs, thinly sliced |
| Garlic (bawang putih) | 2 cloves, minced |
| Red chili peppers (cabe kriting) | 3 pieces |
| Tomato (tomat) | 1, chopped |
| Bay leaves (daun salam) | 1 leaf |
| Salt (garam) | To taste |
| Sugar (gula pasir) | 1 teaspoon |
| Seasoning (optional, penyedap rasa) | To taste |
| Cooking oil (minyak goreng) | 1 tablespoon |
Instructions
-
Prepare the Tuna:
Start by shredding the pindang tongkol (pickled tuna) into coarse pieces. This will allow the flavors to blend beautifully as the tuna simmers with the other ingredients. -
Sauté the Aromatics:
In a hot pan, add 1 tablespoon of cooking oil. Once the oil is warm, toss in the thinly sliced shallots and minced garlic. Stir-fry until fragrant and golden, allowing the essential oils to release their rich aroma. -
Add the Egg:
Quickly pour the beaten egg into the pan, stirring constantly until the egg is fully cooked and scrambled. This adds a creamy texture to the dish and binds the flavors together. -
Incorporate the Tuna and Petai:
Once the egg is cooked, add the shredded tuna into the pan. Stir well to combine, and let it simmer for a minute or two. Then, toss in the crunchy petai, which adds a bold, distinctive flavor that complements the tuna. The petai’s slight bitterness is balanced by the savory and spicy notes of the dish. -
Add the Flavorings:
Next, add the bay leaf, chopped tomatoes, salt, sugar, and seasoning (if using). Stir everything together, allowing the flavors to meld together over a gentle heat. Continue to cook until the tomatoes soften, and the entire dish becomes fragrant and well-blended. -
Final Stir and Serve:
Once everything is cooked through and the dish is aromatic, remove it from the heat. Serve the Pindang Tongkol Suwir Campur Pete Plus Telor with a generous serving of steaming hot rice.
Serving Suggestions:
Serve this dish with a side of warm rice, which will soak up the savory sauce and make each bite even more enjoyable. The combination of the tuna’s richness, the petai’s boldness, and the slight sweetness of sugar gives it a complex yet harmonious flavor profile. Perfect for a quick lunch or dinner, this dish is a true crowd-pleaser.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~23 g |
| Fat | ~12 g |
| Carbohydrates | ~10 g |
| Fiber | ~3 g |
| Sugar | ~3 g |
This dish is rich in protein, thanks to the tuna and egg, and provides a healthy mix of fats and carbohydrates. Petai adds a unique twist and a good source of fiber.
Tips:
- Petai can be a polarizing ingredient due to its strong aroma, but it pairs perfectly with the tuna. If you’re unsure about the taste, start with a smaller amount and gradually increase it based on your preference.
- Tuna can be substituted with other types of fish or even canned tuna for a quicker option.
- If you don’t have access to daun salam, you can use bay leaves or skip it altogether, though it adds a subtle depth of flavor.
Indulge in this unique and flavorful dish that is both satisfying and easy to make. The blend of ingredients in this Pindang Tongkol Suwir Campur Pete Plus Telor will bring a taste of traditional Indonesian flavors right to your kitchen.
