Tongkol Bumbu Kuning Cabe Hijau: A Flavorful Indonesian Delight
Introduction
Indulge in the vibrant flavors of Tongkol Bumbu Kuning Cabe Hijau, a delightful Indonesian dish featuring succulent skipjack tuna (tongkol) bathed in a rich yellow spice blend. This dish is not only a feast for the eyes but also a delightful treat for your taste buds, perfect for sharing with family and friends. The combination of spices and fresh ingredients creates a harmonious balance, making this a must-try recipe for any culinary enthusiast.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Skipjack tuna (ikan tongkol) | 6 medium-sized fish |
| Firm tofu (tahu putih) | 6 pieces |
| Spice Paste (Bumbu Halus) | Quantity |
|---|---|
| Bird’s eye chili (cabe rawit) | 15 pieces |
| Red chili (cabe merah) | 3 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Small tomatoes (tomat uk. kecil) | 2 pieces |
| Fresh turmeric (kunyit) | 1 finger length |
| Additional Seasoning (Bumbu Tambahan) | Quantity |
|---|---|
| Lemongrass (sereh), bruised | 1 stalk |
| Ginger (jahe), bruised | 1 finger length |
| Galangal (lengkuas), bruised | 1 finger length |
| Bay leaves (daun salam) | 3 leaves |
| Spring onion (daun bawang), sliced | 1 stalk |
| Green chili (cabe hijau), sliced | 2 pieces |
| Sugar | To taste |
| Salt | To taste |
| Masako (seasoning powder) | To taste |
| Water | 1-2 glasses |
| Lime (jeruk nipis), optional | 1/2 piece |
Nutritional Information
Note: Nutritional values may vary based on preparation and serving size. This is an approximation for a single serving.
| Nutrient | Value |
|---|---|
| Calories | ~300 |
| Protein | ~25g |
| Fat | ~15g |
| Carbohydrates | ~20g |
| Fiber | ~3g |
| Sodium | ~500mg |
Instructions
-
Prepare the Fish and Tofu:
Begin by frying the skipjack tuna and tofu in a bit of oil until they are half-cooked. This step not only imparts flavor but also enhances the texture of the fish and tofu, allowing them to absorb the spices better later on. Once done, set them aside to cool. -
Make the Spice Paste:
Using a blender or mortar and pestle, combine the bird’s eye chili, red chili, shallots, garlic, small tomatoes, and fresh turmeric. Blend or pound these ingredients into a smooth paste. This vibrant mixture will serve as the base of your dish. -
Sauté the Spices:
In a large skillet or wok, heat a drizzle of oil over medium heat. Add the spice paste and sauté until fragrant, stirring frequently to prevent sticking. This should take about 5-7 minutes. The aroma of the spices will fill your kitchen, enticing everyone around. -
Incorporate Additional Seasonings:
Once the spice paste is aromatic, add the bruised lemongrass, ginger, and galangal to the skillet, along with the bay leaves. Continue to sauté for another 2-3 minutes until the spices meld beautifully. -
Simmer the Dish:
Pour in 1 to 2 glasses of water, bringing the mixture to a gentle boil. This will create a flavorful broth that the fish and tofu will soak up. Taste and adjust the seasoning with sugar, salt, and Masako as needed. The goal is to achieve a balanced flavor profile that is both savory and slightly sweet. -
Add Fish and Tofu:
Carefully add the fried skipjack tuna and tofu into the simmering broth. Allow the dish to cook for about 10-15 minutes, ensuring the fish is cooked through and the flavors meld beautifully. If using, squeeze in the juice of half a lime for a refreshing finish. -
Garnish and Serve:
Before serving, stir in the sliced green chilies and spring onions for a burst of color and crunch. This dish is best enjoyed with steamed rice, allowing you to savor every spoonful of the fragrant sauce.
Conclusion
Tongkol Bumbu Kuning Cabe Hijau is a delightful Indonesian recipe that showcases the rich tapestry of flavors in Southeast Asian cuisine. With its aromatic spices and tender fish, this dish is sure to impress your guests and become a staple in your kitchen. Enjoy this culinary journey, and share the love through food!
