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.
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
- In a large pot, bring water to a boil.
- Add the flaked cakalang, mixed seafood, tomatoes, red chilies, shallots, garlic, lemongrass, and kaffir lime leaves to the pot.
- Simmer for 30 minutes until the seafood is cooked through.
- Dissolve the tamarind paste and palm sugar in a little water, then add it to the pot.
- Season with salt to taste.
- 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