Resep Pampis Ikan Cakalang Fufu Khas Manado (Menadonese Spicy Shredded Smoked Skipjack Tuna)

Resep Pampis Ikan Cakalang Fufu Khas Manado ikan tongkol asap pedas cabe rica ricaPampis Ikan Cakalang Fufu khas Manado, Pampis is a  stir fry shredded fish in a spicy chili seasoning, while ikan means fish and cakalang is a local name of skipjack tuna. Cakalang Fufu is a Menadonese word for ikan asap or smoked fish. Ikan cakalang fufu made of fresh skipjack tuna, slightly different from my Homemade Smoked Salmon recipe, cakalang fufu is hot smoked without priorly being cured. This made the cakalang fufu texture is as hard as a fucking rock, similiar to Japanese katsuobushi fish. Cakalang fufu it’s uncommon to consume directly unless it’s cooked before, pampis is one of the populer dish made of it. Pampis ikan cakalang fufu is a similiar dish with  Indian fish puttu, a drier version  of pampis is called abon ikan or fish floss, it’s also called fish rousong in China or serunding ikan in Malaysia.

recipe spicy shredded fish stir fry chilli pampis ikan fish rousong serunding ikanResep Pampis Ikan Cakalang Fufu is a very popular and hearthy menu from North Sulawesi Province, Indonesia. Pampis is  another popular halal dish from Menadonese Cuisine, beside Iga Bakar Rica-Ric(Barbequed Short Ribs), Ikan Baronang Bakar Rica-Rica(Grilled Fish) and also Garo Rica Bunga Pepaya(Stir Fry Papaya Blossoms with Chilli and Smoked Skipjack). Pampis ikan cakalang fufu usually eaten as a side dish of Tinutuan or Bubur Manado (Manadonese Vegetable Porridge), as a stuffing for panada bread, similiar stuffed deep fried bread like empanada. But for me, i actually lovin it with bread sandwich or steaming hot rice, quicky kicking dish for breakfast supper.

resep pampis ikan pedas khas Manado cakalang fufu tongkol asap tumis pedas

resep pampis pedas ikan cakalang asap masakan menado spicy shredded fish rousong

It’s too obvious that Indonesin food taste mostly hot and spicy. Generous ammount of bird eye chilli is a commonly used in masakan Manado or Manadonese cuisine, that’s why most of Manadonese recipe above named after rica or chilli.  Pampis ikan cakalang contains variant of fragrance leaves; pandan leaves, kaffir lime leaves, scallion, turmeric leaves,  and daun kemangi (lemon basil). Pandan leaves is a potent fragrance leaves thats very common add to Manadonese cuisine like iga sapi bakar bumbu rica-rica or grilled ribs with hot chilli sauce. Instead of thinly sliced, you can tide up the pandan and turmeric leaves before using it if you din’t much appreciate the flavour. Pandan leaves got a very potent aromas, you need only a little of that because it can easily overpowering the savoury dish. Other fragrance ingredient that usually used in Manadonese cuisines is  and lemongrass, diffrent from Padangnese cuisines like  Indonesian Beef Rendang, Kalio Sapi (Wet Rendang) or Beef Gulai, the kaffir lime leaves and the lemongrass in Manadonese dish is not discarded after cooking, instead it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into it.

resep pampis khas manado ikan cakalang fufu asap pedas tumis shredded spicy fish

cakalang fufu ikan tongkol asap smoked skipjack tuna fish resep pampis pedas

Authentic pampis recipe using ikan cakalang fufu or smoked skipjack tuna, i’m lucky enough to find the vaccum packed cakalang fufu fron Careffour Supermarket. Many of pampis recipes across the internet using fresh skipjack tuna or other white fleshes fish. The whole fresh fish or fish fillets steamed and then shredded before stir fried with the spices. This version is good enought, but you’ll missed the distinct smokey flavour, so i guess the fresh fish fillets is better be grilled irahter than steamed before shredded. The fish fillet is slowly grilled over medium high heat wood charcoal to made the smoke penetrated better into the fish flesh and made the fish fillets firmer and drier. The grilled fish give a savoury flavour and smokey aromas to the dish. Any hot smoked fish will suitable for making pampis, even the rock hard smoked fish like katsuobushi (Japanese smoked skipjack tuna), you can steamed it first to soften it a little bit and made it’s easier to shredded.

pampis ikan cakalang asap manado resep tongkol tumis pedas rica rica sulawesi utara

Resep Pampis Cakalang Fufu Pedas Khas Manado:

Stir Fry Shredded Fish in Manadonese Spicy and Hot Style

Ingredients :

  • 500 gr ikan cakalang fufu, you can replace with smoked or grilled whole ell, halibut, dori, salmon or other white fleshes fish, sheddered
  • 6 cloves garlic (Bawang Putih), thinly sliced
  • 12 shalots (Bawang Merah), thinly sliced
  • 50 gr or more bird eye chillies (Cabe Rawit Hijau dan Merah), roughly chopped
  • 2 scallions (Daun Bawang), thinly sliced
  • 1/2 cup lemon basil leaves (Daun Kemangi), finely chopped
  • 5 cm pandan leaves (Daun Pandan), thinly sliced
  • 3 cm ginger (Jahe), finely chopped
  • 2 kaffir lime leaves (Daun Jeruk Purut), deveined and thinly sliced
  • 2 lemongrass (Sereh), peeled and use the soft while part only, crosswisely sliced
  • 1 medium size turmeric leaves (Daun Kunyit), deveined and thinly sliced
  • 1 tsp turmeric powder (Bubuk Kunyit)
  • 1 medium size carrot (Wortel), jullienned*optional
  • Salt and pepper to taste
  • 1/2 cup water
  • 2 tbsp oil for stir frying

Instruction:

  1. Heat up oil in a wok pan, saute garlic, sliced scallions, ginger and shallots until slightly browned
  2. Add the pandan leaves,turmeric leaves, kaffir lime leaves, lemongrass and chili, saute another 2 minutes
  3. Add the shredded smoked fish or grilled fresh fish and the carrot
  4. Pour 1/2 cup of water, bring to boil and season with salt, turmeric powder and pepper evenly
  5. Nearly done, add the daun kemangi or lemon basil leaves, turn off the heat and serve immediately with steaming hot rice or Manadonese Vegetables Rice Porridge/Congee
  6. You can continue to cook the pampis to made a fish floss (if only without carrot additio ), keep stir fry it in a low heat until all the ingredients completely dry and it could last longer without refrigeration.

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Resep Garo Bunga Pepaya & Ikan Cakalang Fufu Khas Manado, Manadonese Papaya Blossom with Shredded Smoked Skipjack Tuna

resep tumis bunga pepaya ikan cakalang fufu asap

Garo Bunga Pepaya dan Ikan Cakalang Fufu khas Manado

Garo Bunga Pepaya is a traditional vegetable dish from Manadonese or  Minahasa descent people in North Sulawesi Province, Indonesia. Garo Bunga Pepaya derived from the word garo which means mixed or stirred and bunga for flower or blosssom, while pepaya is Indonesian word for papaya or papaw. Literrary, garo bunga pepaya means stir fry papaya blossom or flower. Papaya blossom is actually a unmatured buds of male papaya flower. Bunga pepaya had a bitter taste, that’s why this ethnic tropical edible flower requires a proper treatment prior too cooking. Several known  methods are boiling the papaya blossom with salted water and/or kapur sirih or calcium hydroxide,  besides, you can simply add  daun jambu or guava leaves while you boiling it. This methods can be used to treat the papaya leaves for making  tumis bunga dan daun pepaya,but this treatments is not necessary if you want to cook the young papaya fruit.

resep garo bunga pepaya tumis pedas menado cakalang fufu

Resep Tumis Bunga Pepaya dan Ikan Cakalang Fufu

Originally, garo or tumis bunga pepaya from Manado is typically hot and spicy dish with a pleasant bitter after taste. Generous ammount use of bird eye chilli is a common preparation for masakan Manado or Manadonese dish. Different from my stir fry papaya blossom and  leaves, garo bunga pepaya did’t use the any papaya leaves but daun melinjo or gnetum gnemon plant leaves to reduce the bitter taste of the dish. Garo bunga pepaya is usually accompanion with cakalang fufu or smoked skipjack tuna. The shredded smoked skipjack tuna give a savoury flavour and smokey aromas to the dish.  Since i can’t access any cakalang fufu nearby my place, then i purchased the fresh skipjack tuna and try to smoking fish without smokers. Even this is not the autentic cakakalang fufu, but i think it’s stilll had a nice smokey flavor.

resep garo bunga pepaya tumis cakalang fufu menado pedas

Stir Fry Papaya Blossom/Flower with Shredded Smoked Fish

Garo bunga pepaya is contains pandan leaves. Pandan leaves is a potent fragrance leaves thats very common add to Manadonese cuisine like iga sapi bakar bumbu rica-rica or grilled ribs with hot chilli sauce. You can tide up or thinly slice the pandan leaves before using it. Remember to watch the amount of the pandan leaves because it can easily overpowering the dish. Other fragrance ingredient that usually used in Manadonese cuisines is kaffir lime leaves, daun kemangi (lemon basil)  and lemongrass, diffrent from Padangnese cuisines like rendang, kalio or gulai, the kaffir lime leaves and the lemongrass is not discarded because it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into almost Manadonese cuisines recipe.

resep sayur bunga pepaya tumis menado pedas garo

Resep Tumis Garo Bunga Pepaya Khas Manado:

Ingredients :

  • 250 gr papaya flower/blossom (bunga pepaya)
  • 50 gr daun melinjo, you can replace ot with endives or cabbage, roughly chopped
  • 100 gr ikan cakalang fufu, you can replace with smoked ell, anchovies, salmon or other smoked fish, sheddered
  • 4 cloves garlic (bawang putih), thinly sliced
  • 6 shalots (bawang merah), thinly sliced
  • 12 or more bird eye chillies (cabe rawit hijau dan merah) , crosswisely sliced
  • 1/2 cup lemon basil leaves (daun kemangi), finely chopped
  • 3 cm pandan leaves (daun pandan), thinly sliced
  • 1 cm ginger (jahe), finely chopped
  • 2 kaffir lime leaves (daun jeruk purut), deveined and thinly sliced
  • 2 lemongrass (sereh), peeled and use the soft while part only, crosswisely sliced
  • Salt and pepper to taste
  • 1/2 cup water
  • 2 tbsp oil

Instruction:

  1. Heat up oil in a wok pan, saute garlic and shallot until slightly browned
  2. Add the pandan leaves, kaffir lime leaves, lemongrass and chilli, saute aother 2 minutes
  3. Add the smoked fish,  papaya blossom and saute another 3 minutes
  4. Pour 1/2 cup of water, bring to boil and season with salt and pepper evenly
  5. Nearly done, add the daun kemangi or lemon basil, turn off the heat and serve immediately

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