Recipe : Famous Pangek Tuna
This hot and sour style of cooking is a pride of the Pariamands. If made with fish, it would be called pangek, and sampadeh, if made with beef. There is also a dessert genre known as sweet pangek, such a banana in reduced coconut milk sauce. Such dessert is usually served with steamed glutinous rice.
For fans of spicy Miinang food wanting to cut back on cholesterol-ridden food, pangek would be the most appropriate choice, as it is cooked whituot any coconut milk. Its complex spectrum of saurness comes from a combination of asam kandis (Garcinia xanthochymus), shallots and tomatoes. Asam kandis is generally used to bring out unique, distinctive acidic tone in fish dishes. Maenwhile, the turmeric leaves, lemongrass and lemon basil do a fine job in creating an unmistakably beautiful aroma. So now, let's make your own Pangek Tuna!
Main Ingredients:
- 1 tuna (approximately 1 kg, can be suntituted with skipjack tuna or Spanish mackerel) cut into 8-10 pieces
Spices Paste:
- 150 grams ground chillies
- 10 garlic cloves
- 20 shallots
- 1 slice ginger
Other Spices:
- 2 asam kandis (Garcinia xanthochynus)
- 1 turmeric leaf
- 1 lemongrass stalk
- 3 limes (squizeed)
- 1 handfull of daun ruku-ruku/holy basil (can be subtituted with lemon basil)
How To Make:
- Using a food processor, blend ground chillies, garlic, shallots and ginger.
- In a pot, boil 5 glasses of water. Before the water comes to a boil, add the spice paste and the other ingredients.
- Turn down the heat. Continue cooking until the water begins to evaporate.
- Add fish into the pot. Continue cooking for ten more minutes until the fish is cooked tough.
