Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tongkol (skipjack tuna) | 2 pieces (heads and bones removed) |
| Green chilies (lombok ijo) | 1 packet (or ale pete) |
| Large red chili (lombok besar) | 1, sliced diagonally |
| Small red chilies (optional) | 5, sliced (optional) |
| Tomato | 1, cut into 8 wedges |
| Garlic | 3 cloves, thinly sliced |
| Red shallots (bawang merah) | 5 cloves, thinly sliced |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Salt | To taste |
| Sugar | To taste |
| Beef stock powder (kaldu sapi) | To taste |
| Water | As needed for the broth |
Instructions:
-
Prepare the Fish:
- Clean the skipjack tuna (pindang tongkol) by removing the head and bones. Heat oil in a pan and fry the tuna pieces until they are golden brown and cooked through. Set aside.
-
Saute the Aromatics:
- In the same pan, sauté the sliced red shallots (bawang merah) and garlic until fragrant. Add the green chilies, the large red chili, ale pete (petai beans), and kaffir lime leaves. Continue to sauté until everything is aromatic and well-blended.
-
Simmer the Dish:
- Gently place the fried tuna back into the pan along with the tomato wedges. Pour in enough water to cover the ingredients and bring to a light boil.
-
Seasoning:
- Add the sugar, salt, and beef stock powder to taste. Adjust the seasoning according to your preference, ensuring the perfect balance of sweet, salty, and savory flavors.
-
Serve:
- Once the dish is well-mixed and the flavors have melded together, serve it hot. Pair with steamed white rice, crispy crackers, and a refreshing iced tea for a truly delightful meal.
Enjoy your Pindang Tongkol Asem Manis with the irresistible combination of flavors and a touch of sweetness and tang!