Ikan Tongkol with Tempe Bumbu Rujak (Sumenep-Madura)
Embark on a culinary journey to the vibrant region of Sumenep in Madura with this delightful recipe for Ikan Tongkol paired with Tempe Bumbu Rujak. This dish beautifully combines tender fish and savory tempeh, enveloped in a spicy, aromatic sauce that captures the essence of Indonesian flavors. Ideal for family gatherings or intimate dinners, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized Ikan Tongkol | 1 (cut into 12 pieces) |
| Tempe | As desired (sliced) |
| Tomatoes | 1 (sliced) |
| Green onions (Daun Bawang) | As desired (sliced thin) |
| Bird’s eye chili (Cabe Rawit) | To taste (whole) |
| Cooking oil | 4 tablespoons |
| Spice Paste | |
| Garlic | 8 cloves |
| Shallots (Bawang Merah) | 6 cloves |
| Large red chilies | 5 (seeds removed) |
| Bird’s eye chili (Cabe Rawit) | To taste (optional) |
| Ginger | ½ piece (about 1 inch) |
| Pepper | ½ tablespoon |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
Instructions
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Prepare the Ingredients: Begin by arranging the pieces of Ikan Tongkol and slices of tempeh in a large pot or saucepan, creating an even layer to ensure thorough cooking.
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Make the Spice Paste: In a blender or food processor, combine the garlic, shallots, large red chilies, bird’s eye chili (if using), ginger, and pepper. Blend until the mixture is smooth and well combined, creating a fragrant spice paste.
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Combine in the Pot: Add the spice paste into the pot with the fish and tempeh.
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Add Water: Pour in enough water to cover the ingredients; aim for a generous amount to create a rich broth.
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Add Additional Ingredients: Toss in the sliced tomatoes, green onions, whole bird’s eye chili, and the cooking oil. Stir gently to combine all ingredients.
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Cook: Cover the pot and bring the mixture to a simmer over medium heat. Allow it to cook until the liquid has reduced and the flavors meld, approximately 20-30 minutes. Make sure to check the taste and adjust the seasoning with salt and flavor enhancer, if desired.
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Serve: Once cooked and flavorful, transfer the dish to a serving platter. This dish can be served hot, alongside a steaming bowl of rice for a complete meal.
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Storage Tip: If you have leftovers, don’t worry! The next day, you can stir-fry the remaining fish and tempeh until crispy and dry. Serve it with hot rice for a delightful meal that’s just as satisfying as the first day!
Enjoy this robust and aromatic Ikan Tongkol with Tempe Bumbu Rujak, and let each bite transport you to the heart of Madura, where every dish is a celebration of flavor and tradition. Happy cooking!
