Ingredients with Measurements:
- 500g cakalang (smoked tuna), flaked
- 2 tomatoes, diced
- 2 shallots, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 lemongrass, bruised
- 2 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 500ml water
- 2 tbsp oil
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pot over medium heat.
2. Add shallots, garlic, and red chilies. Saute until fragrant.
3. Add turmeric powder, coriander powder, and cumin powder. Stir well.
4. Add flaked cakalang and stir until well coated with the spices.
5. Add diced tomatoes, lemongrass, kaffir lime leaves, salt, and sugar. Stir well.
6. Pour in water and bring to a boil.
7. Reduce heat and simmer for 20 minutes.
8. Serve hot with steamed rice.
30 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 6g
- Protein: 18g
Substitutions for ingredients:
- Cakalang can be substituted with any smoked fish.
- Red chilies can be substituted with any chili of your choice.
Variations:
- Add coconut milk for a creamier version.
- Add vegetables such as carrots, potatoes, or green beans for a more filling dish.
Tips and tricks:
- Use a non-stick pot to prevent the cakalang from sticking to the bottom.
- Adjust the amount of chili according to your preference.
- Use fresh turmeric, coriander, and cumin for a more aromatic flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chilies and chopped cilantro.
Pairings:
- Serve with a side of pickles or sambal.
Suggested side dishes:
- Steamed rice
- Fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the cakalang is too salty, rinse it with water before using.
Food safety advice:
- Make sure the cakalang is fully cooked before consuming.
Food history:
- Cakalang Kuah Kuning is a traditional dish from North Sulawesi, Indonesia.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian