Ikan Tongkol Bumbu Kuning Sunda
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (cut to preference) | 2 fish |
| Red chilies | 10 pieces |
| Bird’s eye chilies (to taste) | 15 pieces |
| Turmeric (sliced) | 2 segments |
| Ginger (sliced) | 1 segment |
| Candlenuts | 2 pieces |
| Garlic | 4 cloves |
| Shallots | 6 shallots |
| Lemongrass (smashed) | 1 stalk |
| Bay leaves | 3 leaves |
| Tomato | 1 piece |
| Water | As needed |
Instructions
-
Prepare the Fish: Start by frying the ikan tongkol until cooked through and golden brown. Set aside.
-
Make the Spice Paste: In a mortar and pestle, combine the turmeric, ginger, garlic, shallots, candlenuts, red chilies, bird’s eye chilies, bay leaves, and lemongrass. Grind everything into a smooth paste.
-
-
Sauté the Spices: In a pan, heat a bit of oil and add the ground spice mixture. Sauté until fragrant and fully cooked.
-
Add Water and Season: Pour in a little water to the sautéed spices, stirring to combine. Taste and adjust the seasoning as necessary.
-
Combine and Simmer: Gently add the fried ikan tongkol into the pan with the spices. Stir to coat the fish, allowing it to simmer until the flavors meld and the sauce thickens slightly.
-
Serve: Once everything is well combined and flavorful, remove from heat. Your Ikan Tongkol Bumbu Kuning is now ready to be served with rice. Enjoy this delightful dish! 😉🙏
Feel free to adapt the spice levels to your preference for the ultimate flavor experience!
