Sambal Ikan Tongkol Padang Style
85% asli · Indonesian (Sumatran)
A Sumatran variation of Sambal Ikan Tongkol, often featuring a richer, slightly sweeter, and more complex spice profile influenced by Padang cuisine. It might include additional spices and a different cooking technique for the fish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Ikan Tongkol (Mackerel Tuna)500g
- Red Chilies10-12
- Shallots6-8
- Garlic3-4 cloves
- Ginger1 inch piece
- Turmeric1/2 inch piece (or 1/2 tsp powder)
- Lemongrass1 stalk, bruised
- Kaffir Lime Leaves2-3
- Tamarind Paste1 tbsp
- Coconut Milk (optional, for richness)50ml
- Sugar (Gula Merah/Palm Sugar preferred)1-2 tsp
- Saltto taste
- Cooking Oilfor frying
- Wateras needed
Langkah
- 1
Clean and cut the ikan tongkol. Deep-fry until golden brown and crispy. Drain and set aside.
- 2
Prepare the spice paste: Blend or pound together red chilies, shallots, garlic, ginger, and turmeric until smooth.
- 3
Heat 3 tablespoons of cooking oil in a wok. Sauté the spice paste until fragrant and oil separates.
- 4
Add bruised lemongrass and kaffir lime leaves. Stir for a minute.
- 5
Stir in tamarind paste, sugar, and salt. If using coconut milk, add it now and simmer gently.
- 6
Add the fried ikan tongkol to the sauce. Stir gently to coat. Cook for 5-7 minutes, allowing the flavors to infuse and the sauce to thicken.
- 7
Adjust seasoning. Remove lemongrass and lime leaves before serving.
- 8
Serve hot, traditionally with steamed rice and various side dishes.
