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)


  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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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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