Singgang Ikan Tongkol Kelantan Style
85% asli · Malaysian (Kelantan)
A regional variation from Kelantan, this Singgang Ikan Tongkol is typically less reliant on coconut milk and often features a more pronounced sourness from tamarind, with a focus on fresh aromatics. It's often served with rice and other side dishes.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Tuna (Tongkol), cut into chunks500g
- Lemongrass, bruised2 stalks
- Ginger, sliced3 cm
- Turmeric, sliced1 cm
- Bird's eye chilies, slit3-5
- Tamarind paste3 tbsp
- Water600ml
- Saltto taste
- Optional: Asam keping (dried tamarind slices)2 pcs
- Optional: Mint leaves, for garnisha handful
- Optional: Red chilies, sliced for garnish1
Langkah
- 1
In a pot, combine water, bruised lemongrass, sliced ginger, and sliced turmeric. Bring to a boil.
- 2
Reduce heat to a simmer. Add tamarind paste and asam keping (if using). Stir well.
- 3
Add the tuna chunks and slit bird's eye chilies to the pot.
- 4
Simmer gently for about 15-20 minutes, or until the fish is cooked through and the flavors have melded. Avoid boiling vigorously.
- 5
Season with salt to taste. Adjust sourness or spiciness as needed.
- 6
Serve hot in bowls, garnished with fresh mint leaves and sliced red chilies.
