Cakalang Bumbu Rujak (spicy And Tangy Seafood Soup)

Cakalang Bumbu Rujak is a traditional spicy and tangy seafood soup from the Manado cuisine of Indonesia. This flavorful dish is a perfect combination of fresh seafood, aromatic spices, and tangy tamarind broth.

Cakalang Bumbu Rujak (spicy And Tangy Seafood Soup)

Ingredients

  • 500g cakalang (smoked skipjack tuna), flaked
  • 500g mixed seafood (shrimp, squid, mussels)
  • 4 cups water
  • 2 tomatoes, diced
  • 3 red chilies, sliced
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 2 lemongrass stalks, bruised
  • 3 kaffir lime leaves
  • 2 tablespoons tamarind paste
  • 1 tablespoon palm sugar
  • Salt to taste
  • Chopped cilantro for garnish

Instructions

  1. In a large pot, bring water to a boil.
  2. Add the flaked cakalang, mixed seafood, tomatoes, red chilies, shallots, garlic, lemongrass, and kaffir lime leaves to the pot.
  3. Simmer for 30 minutes until the seafood is cooked through.
  4. Dissolve the tamarind paste and palm sugar in a little water, then add it to the pot.
  5. Season with salt to taste.
  6. Serve the Cakalang Bumbu Rujak hot, garnished with chopped cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Large pot Knife Cutting board Measuring spoons Measuring cups Wooden spoon

Tools

Pot Stove

Serving suggestions

Serving suggestions: Enjoy the Cakalang Bumbu Rujak with steamed white rice or as a standalone soup dish.

Tips & tricks

Tips: Adjust the level of spiciness by adding more or fewer chilies according to your preference.

Cost

$20