Spicy Tuna Belly: Ikan Tongkol Balado Recipe
Ingredients
- 250 grams tuna belly, cut into pieces
- 10 red chilies
- 8 bird’s eye chilies
- 8 shallots
- 4 cloves garlic
- 1 large tomato
- 1 stalk lemongrass
- 2 bay leaves
- Water, as needed
- Salt, to taste
- Seasoning, to taste
- Cooking oil
Instructions
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Prepare the Tuna Belly:
- Lightly fry the tuna belly pieces until they are golden brown, but not too crispy to avoid them becoming tough and chewy. Set aside.
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Blend the Spices:
- Using a mortar and pestle (or a blender if preferred), grind the red chilies, bird’s eye chilies, shallots, garlic, and tomato into a smooth paste. This traditional method enhances the flavors and gives the dish an authentic touch.
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Cook the Spice Paste:
- Heat some oil in a pan over medium heat. Add the blended spice paste to the pan. Sauté until the spices are fragrant and the oil begins to separate from the paste.
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Add Aromatics:
- Incorporate the lemongrass and bay leaves into the pan, stirring them into the cooked spice paste.
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Simmer the Sauce:
- Pour in enough water to create a sauce. Season with salt and your preferred seasoning. Allow the sauce to simmer until it reaches your desired flavor balance.
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Combine and Simmer:
- Gently add the fried tuna belly pieces to the pan, stirring carefully to coat them in the spicy sauce. Let the mixture simmer for a few minutes, allowing the flavors to meld and the tuna to absorb the spices.
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Serve:
- Once the dish is well-seasoned and the tuna belly is thoroughly coated with the spicy sauce, it’s ready to serve. Enjoy this flavorful and spicy Ikan Tongkol Balado with steamed rice for a truly satisfying meal.
This recipe for Ikan Tongkol Balado brings a vibrant, spicy twist to tuna belly, combining traditional Indonesian flavors with a hearty touch. Perfect for those who enjoy a punch of heat and bold flavors in their dishes!
