Spicy Ikan Tongkol with Potatoes and Pete
This delightful dish, known as Ikan Tongkol, Kentang Pete Balado Pedas, beautifully marries the rich flavors of spicy tuna with the satisfying textures of fried potatoes and petai (stink beans). Perfect for those who crave a touch of heat in their meals, this recipe offers a vibrant explosion of taste that’s sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red onions | 8 cloves |
| Curly red chili peppers | 10 pieces |
| Bird’s eye chili peppers | 10 pieces |
| Tomato | 1 whole |
| Potato | 1/4 piece |
| White sugar | 1 tablespoon (optional, for a hint of sweetness) |
| Ikan tongkol (tuna) | 1 whole |
| Pete (stink beans) | 2 stalks |
Instructions
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Prepare the Fish and Potatoes: Start by cleaning the ikan tongkol thoroughly under running water. Peel and wash the potatoes, ensuring they are free from any dirt. Once prepared, heat oil in a frying pan and fry the ikan tongkol until golden brown. In the same pan, fry the potatoes until they are crispy and golden.
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Cook the Chilies and Tomato: While the fish and potatoes are frying, place the curly red chili peppers, bird’s eye chili peppers, and tomato into a pot with enough water to cover them. Boil until the peppers are soft, which will make them easier to blend.
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Sauté the Aromatics: In another pan, slice the red onions thinly. Once the chilies and tomato have boiled, strain them and place them in a mortar and pestle (or blender) to create a smooth paste. In the same pan used for frying, sauté the sliced onions until they are fragrant. Then, add the blended chili-tomato mixture and stir-fry until the oil separates and the mixture is fragrant.
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Combine Ingredients: Once the chili mixture is cooked through, add the fried ikan tongkol, potatoes, and pete into the pan. Gently stir to combine, ensuring each piece is coated in the spicy sauce. If you prefer a touch of sweetness, sprinkle the white sugar over the mixture and stir well.
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Let It Marinate: Reduce the heat to low and let the dish simmer for about 10-15 minutes, allowing the flavors to meld and infuse into the fish and vegetables.
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Serve and Enjoy: After the flavors have had time to meld, transfer the dish to a serving plate. Enjoy your Ikan Tongkol, Kentang Pete Balado Pedas warm, paired with steamed rice for a complete meal.
This recipe not only showcases the delightful flavors of Indonesia but also offers a heartwarming dish that brings comfort to any dining table. Whether it’s for a family gathering or a special occasion, this dish is bound to become a favorite!
