Indonesian > Seafood > Pindang

Pindang Tongkol with Coconut Milk Recipe

Ingredients with Measurements:
- 500 grams of fresh tuna (tongkol), cut into chunks
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves of garlic, chopped
- 4 shallots, chopped
- 2 red chilies, sliced
- 1 tablespoon of tamarind paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 cups of water
- 1 cup of coconut milk
- 2 tablespoons of cooking oil

Special equipment needed:
- Large pot or wok

Step-by-step instructions:
1. Heat the cooking oil in a large pot or wok over medium heat.
2. Add the garlic, shallots, and red chilies. Sauté until fragrant.
3. Add the lemongrass, kaffir lime leaves, tamarind paste, salt, and sugar. Mix well.
4. Add the water and bring to a boil.
5. Add the tuna chunks and cook until the fish is cooked through.
6. Add the coconut milk and stir gently.
7. Simmer for another 5 minutes.
8. Remove from heat and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 327
- Fat: 23g
- Carbohydrates: 7g
- Protein: 25g

Substitutions for ingredients:
- Tuna can be substituted with other types of fish, such as mackerel or salmon.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add vegetables such as eggplant or green beans.
- Use chicken instead of fish.

Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili according to your preference.
- Add more water if the soup is too thick.

Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over medium heat until heated through.

Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro.

Garnishes:
- Chopped cilantro

Pairings:
- Steamed rice

Suggested side dishes:
- Stir-fried vegetables

Troubleshooting advice:
- If the soup is too sour, add more sugar.
- If the soup is too salty, add more water.

Food safety advice:
- Make sure the fish is cooked through before serving.

Food history:
- Pindang is a traditional Indonesian soup made with fish or meat and spices.

Flavor profiles:
- Sour, savory, and slightly sweet.

Serving suggestions:
- Serve hot with steamed rice.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Coconutty