Gulai ikan tongkol yang gurih banget dan pedas ala ICH

#gulaitongkol #reseptongkolbalado #indoculinairehunter
Sahabat-sahabat Indoculinaire Hunter yuk kita masak gulai ikan tongkol yang gurih banget dan pedas, pokoknya dijamin makyus banget mantap surantap. Cara memasak gulai ikan tongkol sangat mudah, bahan-bahannya mudah didapat di pasaran. Gulai ikan tongkol terkenal di rumah makan padang atau restoran padang. Gulai ikan tongkol rasanya gurih, pedas dan wangi rempah. Ikan tongkol selain dibuat masakan gulai tongkol biasanya dimasak tongkol balado, dan tongkol kuah kuning khas padang.

Silahkan dicoba resepnya, like, share, komen dan subscribe untuk mendukung channel ini dan menambah semangat saya dalam memasak membagikan resep-resep yang InsyaAlloh bermanfaat untuk kita semuanya, amiinn..

BAHAN-BAHAN :
Ikan tongkol 1 kg
Bawang merah besar 4 siung
Bawang putih besar 4 siung
Cabe rawit merah 8 buah
Cabe besar merah 2 buah
Kemiri 5 butir
Jahe 2 cm
Lengkuas 2 cm
Kunyit 1 ruas jari
Ketumbar bubuk 1 sendok teh
Asam 1 jempol
Daun kunyit 1 lembar
Daun salam 2 lembar
Daun jeruk purut 4 lembar
Gula putih 1/2 sendok makan (optional)
Jeruk nipis 1 buah
Garam sesuai selera
Santan kental 400 cc
Minyak goreng 8 sendok makan
Daun bawang 2 batang (optional)
Air 500 cc

Indoculinaire Hunter friends, let's cook tuna curry, which is very tasty and spicy, just that it's guaranteed to be delicious, really delicious. How to cook tuna fish curry is very easy, the ingredients are easily available in the market. The famous tuna fish curry in Padang restaurants or Padang restaurants. The tuna fish curry is savory, spicy and fragrant with spices. Tuna, besides being made from tuna curry, is usually cooked with Balado tuna, and Padang-style yellow gravy cob.

Please try the recipe, like, share, comment and subscribe to support this channel and increase my enthusiasm in cooking, sharing recipes that God willing, will be useful for all of us, amen..

INGREDIENTS :
1 kg tuna
Big red onion 4 cloves
Big Garlic 4 cloves
8 pieces of red chili
2 large red chilies
Candlenut 5 grains
Ginger 2 cm
Galangal 2 cm
1 finger turmeric
Coriander powder 1 teaspoon
Sour 1 thumb
1 sheet of turmeric leaves
2 bay leaves
4 pieces of kaffir lime leaves
1/2 tablespoon white sugar (optional)
1 lime
Salt to taste
Thick coconut milk 400 cc
Cooking oil 8 tablespoons
2 spring onions (optional)
Water 500 cc