Spicy Tamarind Tuna Head Stew (Kepala Tongkol Asem Pedas)
Ingredients:
- 5 pieces of tuna head
- A pinch of basil leaves
- 100 grams of bird’s eye chilies (cabe rawit setan)
- 5 cloves of garlic
- 5 cloves of shallots
- 2 inches of turmeric root
- 2 inches of ginger root
- 2 tomatoes
- 3 bay leaves
- 2 stalks of lemongrass
- Tamarind water, to taste
- Salt, to taste
- Sasa seasoning, to taste (optional)
- Granulated sugar, to taste
Instructions:
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Prepare the Tuna Head:
- Thoroughly clean the tuna heads. To neutralize any fishy odor, rinse them with vinegar, then wash again with plain water.
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Prepare the Spices:
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Sauté the Spices:
- Heat some oil in a pan and sauté the sliced spices until they are fragrant and cooked through.
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Cook the Tuna:
- Add a sufficient amount of water to the pan, then add the tuna heads. Bring to a boil.
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Add Flavorings:
- Once boiling, stir in tamarind water to taste. Add the basil leaves, salt, Sasa seasoning (if using), and sugar. Adjust the seasoning to your preference.
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Finish and Serve:
- Once the flavors are well combined and the fish is cooked through, remove from heat. Serve the stew hot for the best taste.
Enjoy this flavorful and spicy stew with steamed rice or as a hearty dish on its own. Happy cooking! 😊
