Brengkesan Ikan Pindang Tongkol
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Ikan Tongkol | 1, sliced |
| Blimbing Wuluh | 6 pieces |
| Daun Kemangi | 1 bunch |
| Daun Jeruk | 4 leaves |
| Sugar | To taste |
| Salt | To taste |
| Broth Powder (e.g., Totole) | To taste |
| Daun Pisang (for wrapping) | As needed |
| Ground Spices | |
| Bawang Merah (shallots) | 10 pieces |
| Bawang Putih (garlic) | 7 cloves |
| Cabe Merah Besar (red chili) | 5 pieces (to taste) |
| Cabe Rawit (bird’s eye chili) | 1 handful (to taste) |
| Kemiri (candlenuts) | 4 pieces |
| Jahe (ginger) | 1 piece |
| Lengkuas (galangal) | 1 piece |
| Kunyit (turmeric) | 1 piece |
| Kencur (aromatic ginger) | 1 piece |
| Ketumbar Bubuk (ground coriander) | 2 teaspoons |
| Tomat (tomatoes) | 3 pieces |
Instructions
-
In a mixing bowl, combine all ground spices, pindang ikan tongkol, blimbing wuluh, daun kemangi, sugar, salt, and broth powder. Mix thoroughly until well combined.
-
Prepare daun pisang by laying it flat. Place the seasoned fish mixture onto the leaf, ensuring it’s well coated with the spices. Wrap it securely and secure with a toothpick.
-
Steam the wrapped fish for approximately 30 minutes, or until cooked through and fragrant. Remove from heat and serve warm for a delightful culinary experience.
This traditional dish, rich in flavors and aromatic spices, makes for a perfect centerpiece in any meal, showcasing the vibrant tastes of Indonesian cuisine. Enjoy your Brengkesan Ikan Pindang Tongkol!
