Ingredients with Measurements:
- 500 grams of cakalang (tuna) fillet, cut into bite-size pieces
- 1 block of firm tofu, cut into small cubes
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 2 turmeric leaves
- 1 tablespoon of tamarind paste
- 2 tablespoons of palm sugar
- 2 tablespoons of cooking oil
- 1 liter of water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves. Stir fry until fragrant.
3. Add the cakalang fillet and stir fry until the color changes.
4. Pour in the water and bring to a boil.
5. Add the tamarind paste and palm sugar. Stir well.
6. Reduce the heat to low and let it simmer for 30 minutes.
7. Add the tofu cubes and let it cook for another 10 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for stir-frying and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Cakalang fillet can be substituted with other types of fish fillet such as salmon or mackerel.
- Tofu can be substituted with tempeh or boiled eggs.
Variations:
- Add vegetables such as green beans, carrots, or potatoes.
- Use chicken or beef instead of fish.
- Make it spicier by adding chili peppers or chili flakes.
Tips and Tricks:
- Use fresh ingredients for better flavor.
- Bruise the lemongrass stalks before adding them to release their aroma.
- Adjust the sweetness and sourness to your liking by adding more or less palm sugar and tamarind paste.
Storage Instructions:
Store the leftover cakalang kuah kuning with tofu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cakalang kuah kuning with tofu in a pot over low heat until heated through.
Presentation Ideas:
Serve the cakalang kuah kuning with tofu in a large bowl or individual bowls. Garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions.
Pairings:
Steamed rice, fried noodles, or bread.
Suggested Side Dishes:
Fresh vegetables such as cucumber or tomato salad.
Troubleshooting Advice:
- If the soup is too sour, add more palm sugar to balance the flavor.
- If the soup is too salty, dilute it with more water.
Food Safety Advice:
- Make sure the fish and tofu are cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Cakalang kuah kuning is a traditional dish from North Sulawesi, Indonesia. It is made with cakalang (tuna) fillet and a yellow turmeric-based soup.
Flavor Profiles:
Savory, sweet, sour, and slightly spicy.
Serving Suggestions:
Serve the cakalang kuah kuning with tofu as a main dish for lunch or dinner.
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Region: Indonesian