Title: Asam Padeh Tongkol (Spicy Tuna in Tamarind Sauce)
Ingredients:
- 800g-1kg tuna fish (any size, cleaned)
- 200g ground red chilies (adjust for desired spiciness)
- 1 large ripe tomato, blended (optional)
- 3-4 pieces of dried tamarind slices (asam kandis)
- 1 large turmeric leaf
- Salt to taste
- MSG (optional, to taste)
- Water (adjust according to desired consistency)
Spice Paste:
- 10 shallots
- 5-6 cloves garlic
- 2 inches ginger
Instructions:
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Prepare the Fish:
- Clean the tuna fish thoroughly and set aside.
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Make the Spice Paste:
- In a food processor or mortar, grind shallots, garlic, and ginger into a smooth paste.
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Cooking:
- In a large cooking pot or wok, combine the ground spice paste, ground red chilies, blended tomato (if using), dried tamarind slices, turmeric leaf, salt, and MSG (if using).
- Add water according to your preferred thickness of the sauce.
- Place the pot over medium heat and bring to a simmer.
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Simmering:
- Once the sauce is simmering, add the cleaned tuna fish into the pot.
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Cooking the Fish:
- Allow the fish to cook gently in the simmering sauce until it is fully cooked and tender, absorbing the flavors of the sauce. Stir occasionally to ensure even cooking.
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Serve:
- Once the fish is cooked through and the sauce has thickened to your liking, remove from heat.
- Serve the Asam Padeh Tongkol hot, garnished with fresh turmeric leaves if desired.
This traditional Indonesian dish of Asam Padeh Tongkol combines the bold flavors of tamarind, chilies, and aromatic spices with tender tuna fish, creating a delightful and spicy seafood dish that is perfect served with steamed rice.
