Tongkol Suwir Pete: A Deliciously Spicy Tuna Shredded with Pete
Tongkol Suwir Pete is an exquisite dish that beautifully blends the rich flavors of grilled tuna with the distinct taste of pete (stink beans). This recipe invites you into the vibrant world of Indonesian cuisine, showcasing how simple ingredients can create a stunning culinary experience. With a balance of spice and savory notes, this dish is perfect for family gatherings or a delightful dinner. Let’s dive into the ingredients and preparation steps to create this flavorful masterpiece.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tuna fish (Ikan Tongkol) | 2 pieces |
| Pete (stink beans) | 2 boards |
| Turmeric leaves (daun kunyit) | 1 leaf, sliced |
| Kaffir lime leaves (daun jeruk) | 2 leaves, sliced |
| Lime juice (jeruk nipis) | 1 tablespoon |
| Red shallots (bawang merah) | 7 cloves |
| Salt | to taste |
| Seasoning (penyedap) | to taste |
| Ground Spices: | |
| Red chili peppers | 10 pieces |
| Bird’s eye chili (cabe rawit) | 20 pieces |
| Garlic (bawang putih) | 3 cloves |
| Tomato | 1/2 piece |
Nutritional Information
(The nutritional information for this recipe may vary based on specific ingredients and portion sizes. The following values are estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 500 mg |
Instructions
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Grill the Tuna: Start by grilling the tuna until fully cooked, then remove from the heat. Allow it to cool slightly before shredding the fish into bite-sized pieces and setting it aside for later.
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Prepare the Pete: Carefully scrape the skin of the stink beans (pete) and slice them diagonally. Next, fry the slices in oil until they are half-cooked and golden, then set aside.
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Sauté the Aromatics: In a hot pan, add a little oil and sauté the sliced red shallots until they are fragrant and translucent.
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Add Ground Spices: Incorporate the ground spices, which include the red chili peppers, bird’s eye chili, garlic, and half a tomato. Stir continuously, ensuring the spices cook evenly.
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Infuse with Herbs: Once the spices are nearly cooked through, add the sliced turmeric leaves and kaffir lime leaves to the mix. The herbs will enhance the aroma and flavor of the dish.
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Season the Mixture: Just before the spices are completely cooked, drizzle in the lime juice, followed by a sprinkle of salt and seasoning to taste. Stir everything together well.
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Combine with Tuna and Pete: Reduce the heat to low and gently fold in the shredded tuna and the fried stink beans. Mix carefully to avoid breaking up the fish too much.
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Serve: Once everything is well combined and heated through, transfer the Tongkol Suwir Pete to a serving dish. This dish is best served warm and can be enjoyed with steamed rice or as part of a larger meal.
Final Thoughts
Tongkol Suwir Pete is a vibrant dish that offers a unique taste experience with every bite. The combination of grilled tuna and the pungent aroma of stink beans creates an unforgettable flavor profile that highlights the essence of Indonesian cuisine. Perfect for those who love spicy and savory dishes, this recipe is a delightful addition to any dinner table. Enjoy the warmth and depth of this meal as you savor each mouthful of this traditional delicacy.
