Tongkol Kecap Cabe Hijau Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Fried tuna (Ikan tongkol) | Shredded or cut into small pieces |
| Garlic | 4 cloves |
| Shallots | 4 cloves |
| Green chilies | 5 pieces (adjust for spiciness) |
| Sweet soy sauce (kecap manis) | To taste |
| Sugar | To taste |
| Salt | To taste |
| Pepper | To taste |
| Water | As needed |
| Oil for sautéing | As needed |
Instructions
-
Prepare the Aromatics: Finely slice the garlic, shallots, and green chilies. Set aside.
-
Sauté the Base: In a pan, heat a small amount of oil over medium heat. Add the sliced garlic, shallots, and green chilies. Sauté until fragrant and softened.
-
-
Combine Ingredients: Gently add the shredded or cut tuna to the pan, stirring well to combine with the sautéed aromatics. Pour in a splash of water, followed by the sweet soy sauce, salt, sugar, and pepper. Mix thoroughly.
-
Simmer: Cover the pan and let the mixture simmer for a few moments to allow the flavors to meld together. Adjust seasoning to taste, ensuring a balance of sweetness and saltiness.
-
Finish Cooking: Continue to simmer until the liquid reduces and thickens slightly. Once ready, remove from heat.
-
Serve: Transfer to a serving dish and enjoy your delicious Tongkol Kecap Cabe Hijau warm with steamed rice.
This dish beautifully combines the rich flavors of fried tuna with the spicy kick of green chilies, enhanced by the sweetness of kecap manis, making it a delightful addition to any meal.
