Gulai Ikan Tongkol Padang Style
85% asli · Indonesian (Sumatran)
A Sumatran variation of Gulai Ikan Tongkol, characterized by a spicier, more complex flavor profile and often a thicker, richer sauce, reflecting the bold culinary traditions of Padang.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Tuna chunks (Tongkol)500g
- Coconut milk (thick)500ml
- Shallots10
- Garlic cloves5
- Ginger2cm
- Turmeric2cm
- Galangal1cm
- Dried chilies5-7
- Candlenuts4
- Coriander seeds1 tsp
- Cumin seeds1/2 tsp
- Black peppercorns1/4 tsp
- Lemongrass1 stalk
- Turmeric leaves2
- Kaffir lime leaves3
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
Langkah
- 1
Soak dried chilies in hot water for 10 minutes, then drain.
- 2
Grind shallots, garlic, ginger, turmeric, galangal, soaked chilies, candlenuts, coriander seeds, cumin seeds, and black peppercorns into a fine paste.
- 3
Bruise the lemongrass stalk.
- 4
Heat vegetable oil in a wide pan or wok over medium heat. Sauté the spice paste until it darkens and becomes very fragrant, about 8-10 minutes.
- 5
Add the bruised lemongrass, turmeric leaves, and kaffir lime leaves. Stir for another minute.
- 6
Add the tuna chunks and stir to coat evenly with the spice mixture.
- 7
Pour in the thick coconut milk. Bring to a gentle simmer.
- 8
Simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and becomes oily, and the tuna is cooked through. The oil separation is characteristic of Padang style gulai.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot.
