Lodeh Tongkol Tahu Pedas: A Spicy Tuna and Tofu Stew
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna (tongkol) | 10 pieces |
| Tofu | 1/2 block |
| Spice Paste | |
| Shallots (Bawang Merah) | 7 pieces |
| Garlic (Bawang Putih) | 4 cloves |
| Candlenuts (Kemiri) | 3 pieces |
| Turmeric (Kunyit) | 2 cm |
| Pepper (Merica) | 1/2 teaspoon |
| Coriander (Ketumbar) | 1/2 teaspoon |
| Red chili (Cabe Merah) | 1 piece |
| Small chilies (Cabe Kecil) | 10 pieces (to taste) |
| Salt and sugar | To taste |
| Coconut milk (Santan Kara) | 1 sachet |
| Bay leaves (Daun Salam) | 2 leaves |
| Lemongrass (Daun Serai) | 1 stalk, bruised |
Instructions
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Prepare the Ingredients: Cut the tuna and tofu into pieces. Set aside.
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Make the Spice Paste: Blend together shallots, garlic, candlenuts, turmeric, pepper, coriander, red chili, and small chilies until smooth.
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Cook the Spices: In a pan, heat some oil and sauté the spice paste along with the bruised lemongrass and bay leaves until fragrant.
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Add Tuna and Tofu: Introduce the tuna and tofu into the pan, mixing well to coat them in the spices.
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Incorporate Liquids: Pour in approximately 500 ml of water and the coconut milk, stirring gently. Add whole small chilies according to your heat preference.
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Simmer: Bring the mixture to a boil over medium heat, stirring occasionally to prevent the coconut milk from separating.
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Check Seasoning: As the liquid reduces, taste and adjust seasoning as needed. If the broth is still too watery, feel free to add more water and continue simmering.
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Serve: Once cooked to your liking, serve hot, garnished with fried shallots for added flavor and crunch.
Enjoy this rich and flavorful Lodeh Tongkol Tahu Pedas, perfect with steamed rice!
