Ikan Tongkol Bumbu Kuning Sunda: A Flavorful Indonesian Delight
Ingredients
- 2 pieces of skipjack tuna (ikan tongkol), cut to your preference
- 10 red chilies (cabe merah)
- 15 bird’s eye chilies (cabe rawit), or to taste
- 1 piece of turmeric (kunyit), about 2 inches
- 1 piece of ginger (jahe), about 2 inches
- 2 candlenuts (kemiri)
- 4 cloves of garlic (bawang putih)
- 6 shallots (bawang merah)
- 1 stalk of lemongrass (sereh), bruised
- 3 bay leaves (daun salam)
- 1 tomato, chopped
- All ingredients should be ground together for a rich paste.
Preparation Steps
-
Fry the Fish: Begin by frying the skipjack tuna pieces until cooked through and golden brown. Set aside to drain excess oil.
-
Prepare the Spice Paste: In a pan, sauté the ground spices, including ginger, turmeric, shallots, candlenuts, red chilies, bay leaves, and bruised lemongrass. Cook until fragrant and the mixture becomes aromatic.
-
-
Add Water: Once the spices are well-cooked, add a small amount of water to the pan and taste for seasoning. Adjust as needed for flavor balance.
-
Combine with Fish: After achieving the desired taste, gently add the fried skipjack tuna into the pan. Toss to coat the fish with the spices, allowing the flavors to meld and the liquid to reduce slightly.
-
Serve: Once the sauce has absorbed into the fish, your Ikan Tongkol Bumbu Kuning is ready to serve! Enjoy this delicious dish with steamed rice or as part of a larger meal.
Enjoy Your Culinary Journey!
This delightful dish not only showcases the rich flavors of Indonesian cuisine but also embodies the love and care put into home-cooked meals. Perfect for sharing with family and friends, Ikan Tongkol Bumbu Kuning will surely impress everyone at the table!
