Certainly! Here is a revised version of the recipe for Tongkol Blado Pedes Nampol for your Love With Recipes site:
Tongkol Blado Pedes Nampol: A Spicy Tuna Delight
Ingredients:
- 3 fresh tuna fish (tongkol), cleaned and cut into two pieces each
- 3 candlenuts (kemiri)
- 5 shallots (bawang merah)
- 4 cloves of garlic (bawang putih)
- A handful of bird’s eye chilies (cabe setan)
- 1 large green chili (cabe hijau besar)
- Royco seasoning, to taste
- Cooking oil
- 2 bay leaves (daun salam)
- 1/2 thumb-sized piece of galangal (laos)
- Turmeric (kunyit), to taste
- Ginger (jahe), to taste
- Sugar, to taste
- 1 packet of fish seasoning (racik ikan)
- 1 tomato, chopped
- 1/2 cup of tamarind water (air blimbing)
Instructions:
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Prepare the Fish: Clean the tuna thoroughly and cut each into two pieces. Rub the fish with the fish seasoning packet and let it marinate for 10-15 minutes to absorb the flavors.
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Prepare the Spice Paste: Grind the candlenuts, shallots, garlic, bird’s eye chilies, and green chili into a fine paste. Add a pinch of turmeric and ginger to the mixture.
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Cook the Fish: Heat oil in a pan and fry the marinated fish pieces until they are half-cooked. Remove the fish from the pan and set aside on paper towels to drain excess oil.
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Sauté the Spice Paste: In the same pan, reduce the oil and sauté the spice paste until it becomes aromatic. Add a bit of water to help the paste cook thoroughly. Allow it to simmer until the water has reduced.
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Season the Sauce: Add the bay leaves, a pinch of Royco seasoning, and sugar to taste. Stir well and let the mixture simmer until the flavors meld together.
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Combine and Simmer: Return the half-cooked fish to the pan, add the chopped tomato, and pour in the tamarind water. Stir gently to coat the fish with the sauce. Let it simmer until the fish is fully cooked and the sauce has thickened.
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Serve: Once the fish is tender and the sauce has reduced to a rich, spicy glaze, remove from heat. Serve hot with steamed rice and enjoy the spicy, savory flavors of Tongkol Blado Pedes Nampol.
This recipe brings a delightful and spicy twist to traditional tuna dishes, perfect for anyone who enjoys bold flavors and a touch of Indonesian cuisine.
