Name: 188. Sweet & Spicy Braised Skipjack Tuna (Balado Tongkol)
Ingredients: 12 medium dried skipjack tuna (pindang tongkol); 150 ml water; 2 tomatoes, sliced; 4 pieces Indonesian bay leaves (daun salam); 1 thumb-sized piece ginger, lightly crushed; 1 thumb-sized piece galangal, lightly crushed; 3 tbsp sweet soy sauce (kecap manis), or to taste; Sugar, to taste; Salt, to taste; Ground black pepper, to taste; Seasoning powder (optional); Cooking oil, for sautéing; 2 red chilies big (adjust to your preferred spice level); 8 large shallots (or more if using smaller ones); 6 large cloves garlic (or more if using smaller cloves)

Ingredients

12 medium dried skipjack tuna (pindang tongkol)
150 ml water
2 tomatoes, sliced
4 pieces Indonesian bay leaves (daun salam)
1 thumb-sized piece ginger, lightly crushed
1 thumb-sized piece galangal, lightly crushed
3 tbsp sweet soy sauce (kecap manis), or to taste
Sugar, to taste
Salt, to taste
Ground black pepper, to taste
Seasoning powder (optional)
Cooking oil, for sautéing
2 red chilies big (adjust to your preferred spice level)
8 large shallots (or more if using smaller ones)
6 large cloves garlic (or more if using smaller cloves)

Steps

Prepare all ingredients
Coarsely chop the shallots, garlic, red chilies, using a food chopper. Do not blend them into a smooth paste. Fry skipjack tuna in one minute.
Sliced the tomatoes. Heat the cooking oil over medium heat. Sauté the coarsely chopped spice mixture until fragrant and the oil begins to separate. Add tomatoes and bay leaves. Add water
Season with salt, sugar, and powder mushroom seasoning (or chicken bouillon), and sweet soy sauce. Stir well and adjust to taste.
Add the fried tuna chunks and gently toss until every piece is evenly coated with the chili mixture.Cook for another 2–3 minutes to allow the flavors to meld. Serve warm with steamed rice.