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Recipe: Rendang Ikan Tongkol

*This recipe is translated and reposted with permission from OResepi on Facebook.

Rendang Ikan Tongkol (Skipjack Tuna Rendang)

 

Ingredients A: 

  • 1kg Skipjack tuna (head removed) 
  • 3 cups Coconut milk (santan) 
  • 2 tbsp Kerisik (toasted grated coconut) 
  • 3 pcs Asam gelugor 
  • 2 pcs Turmeric leaves (sliced thinly)
  • 3 pcs Kaffir lime leaves (shredded) 
  • ½ cup Cooking Oil 
  • Salt and sugar to taste

Ingredients B (ground): 

  • 15 Dried chillies (or substitute with 30 green chili padis)
  • 5 Chili padi 
  • 8 bulbs Shallots
  • 3 cloves Garlic
  • 1 inch Ginger 
  • 1 inch Lengkuas or Galangal 
  • 3 stalks Lemongrass 
  • 2 inch Turmeric 
  • 1 tsp Coriander powder (optional)
  • 1 tsp Fennel powder (optional)

Method:

  1. Clean the fish and cut into pieces. 
  2. Heat oil in a wok and stir-fry Ingredients B until the oil separates. 
  3. Add in the pieces of fish, coconut milk, kerisik, kaffir lime leaves, salt and asam gelugur. 
  4. Cook until the oil separates once more and the gravy thickens. 
  5. Add in turmeric leaves and stir evenly. 
  6. Dish out and serve. 
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