Tuna Rica Rica Sambal Kemangi: A Delightful Indonesian Dish
Indulge in the vibrant flavors of Tuna Rica Rica Sambal Kemangi, a traditional Indonesian dish that beautifully combines tender tuna with a spicy sambal made from fresh herbs and aromatic spices. This recipe is not only quick and easy to prepare, but it also brings a burst of color and flavor to your dining table, making it a perfect option for a weeknight meal or a special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh white tuna (cut into pieces) | 1/4 kg (approx. 0.55 lb) |
| Curly red chili peppers | 6 pieces |
| Red bird’s eye chili | 2 pieces |
| Ripe red tomato | 1 piece |
| Shallots | 4 cloves |
| Garlic cloves | 2 cloves |
| Lime | 1 piece |
| Galangal (sliced) | 2 slices |
| Kaffir lime leaves | 2 leaves |
| Fresh basil (kemangi) | 1 bunch |
| Salt, sugar, and seasoning | To taste |
| Cooking oil | For frying |
| Butter | A small amount for sautéing |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 30g |
| Fat | 10g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sodium | Varies with salt |
Instructions
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Prepare the Tuna: Begin by thoroughly cleaning the tuna pieces under cold water. Once cleaned, place the tuna in a mixing bowl and drizzle fresh lime juice over it. Allow the fish to marinate for a few minutes to absorb the tangy flavors of the lime.
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Make the Spice Paste: In a mortar and pestle or a food processor, combine the curly red chili peppers, red bird’s eye chili, shallots, garlic, and ripe tomato. You may leave the bird’s eye chili whole if you prefer a more intense heat in your dish. Grind or blend until you achieve a smooth paste.
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Sear the Tuna: Heat a small frying pan over medium heat and add a little butter. Once melted, add the marinated tuna pieces and sauté until they are lightly browned and halfway cooked, about 3-4 minutes. Remove from heat and set aside.
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Prepare the Sambal: In the same pan, add a splash of cooking oil and increase the heat. Add the spice paste you prepared earlier, along with the sliced galangal and kaffir lime leaves. Sauté the mixture, stirring occasionally, until it becomes fragrant and starts to bubble, around 5 minutes.
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Combine and Finish: Once the sambal is cooked, gently fold in the sautéed tuna pieces and the fresh basil leaves. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt, sugar, and additional seasoning as desired.
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Serve: Your Tuna Rica Rica Sambal Kemangi is now ready to be served. This dish is best enjoyed with a side of steamed rice or as a filling for wraps. Enjoy the explosion of flavors that this dish brings to your table!
Cooking Tips
- Feel free to adjust the level of spice by increasing or decreasing the amount of chili used.
- Fresh ingredients yield the best flavors, so try to use freshly caught tuna and garden-fresh herbs when possible.
- This dish can be made in larger quantities and reheats well, making it a fantastic option for meal prep or entertaining guests.
Enjoy this authentic Indonesian delight that is sure to impress your family and friends! Whether you’re hosting a dinner party or enjoying a quiet meal at home, Tuna Rica Rica Sambal Kemangi is a perfect choice to bring joy and flavor to your culinary repertoire.
