Asam Padeh Tongkol ala Talicious (Sour Spicy Tuna Stew)
A vibrant and flavorful dish from Indonesian cuisine, Asam Padeh Tongkol ala Talicious is a delicious blend of spicy, sour, and aromatic flavors that will tantalize your taste buds. Featuring tender tuna and hearty potatoes, this dish is perfect for those who love a zesty and flavorful stew. Here’s how to recreate this Indonesian classic in your kitchen.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tuna (fresh or frozen) | 500 g (2 medium-sized) |
| Potatoes (cut into large chunks) | 2 medium-sized potatoes |
| Red chilies (large, sliced) | 300 g |
| Bird’s eye chilies (optional) | 10 pieces |
| Tomato (chopped) | 1 medium-sized |
| Shallots (peeled) | 5 cloves |
| Garlic (peeled) | 3 cloves |
| Fresh turmeric (peeled) | 2 cm (about 2 finger length) |
| Fresh ginger (peeled) | 2 cm (about 2 finger length) |
| Candlenuts (tamarillo nuts) | 3 pieces |
| Lemongrass (bruised) | 2 stalks |
| Galangal (sliced) | 2 cm (about 2 finger length) |
| Kaffir lime leaves (thinly sliced) | 4 leaves |
| Bay leaves (salam) | 3 leaves |
| Star anise (clove) | 2 pieces |
| Dried tamarind (asam kandis) | 2 pieces |
| Salt | 1 tbsp |
| Cooking oil | As needed |
| Water | 450 ml (or more for more broth) |
Instructions
| Steps | Details |
|---|---|
| Step 1: Prepare the Spices | Begin by blending or pounding all the ingredients except the lemongrass, bay leaves, kaffir lime leaves, and galangal. This includes red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, and candlenuts. Aim for a smooth and well-blended mixture. |
| Step 2: Sauté the Spices | In a large wok or pan, heat some oil over medium heat. Once the oil is hot, add the blended spice mixture along with the lemongrass, galangal, bay leaves, and kaffir lime leaves. Sauté the mixture until it releases a fragrant aroma and becomes slightly golden. |
| Step 3: Cook the Potatoes | Add the water and salt to the sautéed spice mixture, and bring it to a boil. Then, add the potato chunks and let them cook until they become soft and tender. The potatoes should absorb the flavors of the broth while cooking. |
| Step 4: Add the Tuna | Once the potatoes are soft, carefully add the tuna. Be gentle with the fish, as it cooks quickly and is delicate in texture. Let the fish simmer in the flavorful broth until it is fully cooked and tender. Avoid stirring too much to keep the fish intact. |
| Step 5: Final Adjustments | Continue cooking the stew until the broth thickens slightly. Adjust the seasoning as needed by adding more salt or tamarind for extra tang. Let it simmer until the flavors meld together beautifully. |
| Step 6: Serve | Once the tuna is cooked through and the broth has reached your desired thickness, remove from heat. Serve the dish warm with a side of steamed rice, garnished with fresh herbs or sliced chilies if desired. |
Serving Suggestion
Serve your Asam Padeh Tongkol with warm steamed rice or a side of crusty bread to soak up the flavorful broth. It pairs wonderfully with a fresh vegetable salad or a simple cucumber pickle to balance out the spicy and tangy flavors of the dish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~30 g |
| Carbohydrates | ~25 g |
| Fiber | ~4 g |
| Fat (total) | ~18 g |
| Saturated Fat | ~5 g |
| Sodium | ~800 mg |
| Potassium | ~700 mg |
Enjoy this traditional Indonesian dish that brings together the spicy heat of chilies and the refreshing sourness of tamarind, perfect for a warm, comforting meal. The tender tuna and hearty potatoes absorb all the rich flavors, making each bite a delightful experience.
