Indonesian > Seafood > Pindang

Pindang Tongkol with Lemongrass Recipe

Ingredients with Measurements:
- 500g fresh tuna (tongkol), cut into chunks
- 4 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tomatoes, sliced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1 teaspoon sugar

Special equipment needed:
- Large pot

Step-by-step instructions:

1. In a large pot, bring water to a boil. Add lemongrass and kaffir lime leaves, and let it simmer for 5 minutes.
2. Add tuna chunks to the pot and let it cook for 10 minutes.
3. Add sliced tomatoes, red chili peppers, green chili peppers, tamarind paste, salt, and sugar. Stir well and let it cook for another 5 minutes.
4. Remove from heat and let it cool for a few minutes.
5. Serve hot with steamed rice.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 10g
Protein: 30g

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 coconut milk for a creamier texture.
- Add vegetables such as eggplant or okra for a more filling meal.

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

Storage instructions:
Refrigerate in an airtight container 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 on top.

Garnishes:
Chopped cilantro or sliced lime.

Pairings:
Steamed rice or crusty bread.

Suggested side dishes:
Steamed vegetables or a side salad.

Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavor.
- If the soup is too salty, add more water to dilute the saltiness.

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

Food history:
Pindang is a traditional Indonesian dish that is usually made with fish or meat that is cooked in a sour and spicy broth.

Flavor profiles:
Sour, spicy, and savory.

Serving suggestions:
Serve hot with steamed rice and a side of vegetables.

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Aromatic, Herbal