Tongkol Asam Padeh: A Flavorful Indonesian Delight
Introduction:
Indulge in the vibrant and tangy flavors of Tongkol Asam Padeh, a traditional Indonesian dish that showcases the deliciousness of tuna fish, known as ikan tongkol, in a delightful, spicy, and sour sauce. This dish is not just a treat for your taste buds but also an excellent way to explore the aromatic spices and herbs native to Indonesian cuisine. The combination of fresh ingredients, such as lemongrass and kecombrang (torch ginger), creates a symphony of flavors that is both satisfying and unforgettable. Whether you’re preparing a family meal or hosting a gathering, this recipe promises to be a showstopper.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (tuna fish) | 1 kg |
| Sayur kacang panjang (optional) | 1 bunch |
| Cabe merah (red chili peppers) | 10 pieces |
| Cabe rawit (bird’s eye chili) | 10 pieces |
| Bawang merah (red onions) | 5 cloves |
| Bawang putih (garlic) | 3 cloves |
| Bawang bombay (onion) | 1/2 piece (sliced) |
| Jahe (ginger) | 2 cm |
| Lengkuas (galangal) | 3 cm (smashed) |
| Sereh (lemongrass) | 2 stalks (smashed) |
| Asam (tamarind) | 3 slices |
| Kecombrang (torch ginger) | 3 pieces (sliced diagonally) |
| Daun kunyit (turmeric leaf) | 1 leaf (tied in a knot) |
| Water | 1 liter |
| Salt | To taste |
| Kaldu bubuk (broth powder) | Optional |
Instructions
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Prepare the Spice Paste: Begin by blending the red chilies, bird’s eye chilies, red onions, garlic, and ginger together until you achieve a smooth paste. This will form the aromatic base of the dish, infusing the fish with rich flavors.
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Sauté the Aromatics: In a pan, heat a small amount of oil over medium heat. Once the oil is hot, add the blended spice paste and sauté until fragrant, which usually takes about 2-3 minutes. The aroma of the spices will fill your kitchen, creating an inviting atmosphere.
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Incorporate Additional Ingredients: Add the smashed lemongrass, galangal, tamarind slices, sliced kecombrang, sliced onion, and tied turmeric leaf into the pan. Continue to sauté for another 3-4 minutes until the onions become translucent and the spices release their full flavor.
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Add the Vegetables: If you’re including the optional long beans (sayur kacang panjang), toss them into the pan now. Stir them well to ensure they are coated with the spice mixture, and cook briefly until they are just wilted.
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Add Water and Bring to a Boil: Pour in 1 liter of water, stirring to combine all the ingredients. Allow the mixture to come to a rolling boil. This step is crucial as it forms the flavorful broth that will cook the fish.
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Cook the Fish: Gently place the ikan tongkol into the boiling broth. Add salt and optional broth powder for extra flavor, then stir to ensure the fish is well combined with the spices. Let it simmer for about 15-20 minutes, or until the fish is cooked through and tender.
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Final Touches: Once cooked, carefully remove the pot from the heat. The broth should be aromatic and flavorful, with the fish absorbing the tangy and spicy notes from the spices.
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Serve and Enjoy: Transfer the Tongkol Asam Padeh to a serving dish, garnishing with additional kecombrang slices if desired. This dish is best served warm, alongside steamed rice or as part of a larger meal, allowing everyone to enjoy the incredible flavors of Indonesia.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 40 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 600 mg |
Conclusion
Tongkol Asam Padeh is more than just a meal; it’s an experience that brings together the rich culinary traditions of Indonesia. Its vibrant colors and dynamic flavors will transport you straight to the heart of this beautiful archipelago. Enjoy the process of creating this dish, and don’t hesitate to share it with friends and family for a memorable dining experience that celebrates the beauty of home-cooked meals. Happy cooking!
