Good evening, all HIVE friends in this community, sometimes I still feel inferior about my cooking process in this community, this is because there are many great people who inspire their cooking creations in this community, but I will still share my experiences. my cooking though not as good as yours. What is clear is that each of my dishes is a home-style cooking process that has ingredients and a very simple process for making it and without wasting much time. And today I in this community will share another home recipe which this time is not a dessert or an appetizer but a side dish of rice in the main course and this time I named the Tongkol Rendang menu.
Cob belongs to the Tuna family, which has thick, dark red flesh and usually has a gray body color. This tuna is much loved by people in Indonesia because it has thick meat and does not break easily when processed. However, if we are not careful in choosing this tuna, it can cause itching on the skin, because the fish freezing process takes too long, in the sense that this tuna is no longer fresh, but fish traders are still selling it.
Because this tuna has thick meat, it is very easy to process this fish in various ways, especially if this tuna is processed with coconut milk until it dries up so that the spices seep into the meat and then it can be consumed for days without stale and spices. it will get absorbed perfectly and the taste will be better and softer. Therefore, rendang is one of the menus that is very popular and is a favorite for processing this tuna.
The materials needed to make tuna rendang are:
1. 500 grams of cob fish
2. 1 liter of coconut milk from ½ coconut
3. 1 stick of lemongrass
4. ¼ galangal thumb
5. A little ginger.
6. 3- 4 cloves of garlic
7. 2 cloves of red onion
8. 2 hazelnut seeds
9. Chili to taste according to taste
10. ½ tablespoon of turmeric powder or fresh turmeric
11. Palm sugar 2 tablespoons
12. Salt ½ tablespoon
How to make :
1. Heat the coconut milk until it turns a little into oil over medium heat
2. While waiting for the coconut milk to boil and turn into oil a little, I will clean the tuna first then cut it according to your taste. Do not be too small so that the fish meat will not be easily crushed.
3. Then all the spices that have been prepared are blended together except for the palm sugar.
4. After the coconut milk boils and starts to release oil, put the tuna into it
5. Then add the ground spices, salt and palm sugar, stir a little then cover the container and leave without stirring again.
6. Cook over low heat for 10-15 minutes.
7. Remove if the coconut milk is slightly dry
8. Rendang tuna can be served, all you have to do is find warm rice, vegetables that you like and other additional menus. Then feel the sensation of rendang cobs. This is a delicious and durable menu. Without heating the tuna rendang, it can last up to 2 days and at room temperature, of course.
Enjoy trying the recipe from me, greetings from us Tomi and Maya from the city of Binjai, Indonesia