Cakalang Pampis is a traditional Indonesian dish that has been around for centuries. Whether you’re looking for an easy weeknight dinner or a unique meal to impress your friends and family, Cakalang Pampis is sure to be a hit!
If you’re looking for a unique and flavorful dish to add to your repertoire, Cakalang Pampis is an excellent choice! This classic Indonesian dish has all the flavors of home-cooked Indonesian cuisine without the hassle of making it from scratch.
We’re excited to share the authentic flavors of Indonesia with you! Below, you will find all the ingredients needed, as well as step-by-step instructions on how to make this delicious dish.
So let’s get started – grab your ingredients and follow the instructions below for perfect results every time.
What is Cakalang Pampis?
Cakalang Pampis is a traditional Indonesian dish from the island of Sulawesi. It is an incredibly popular dish during special occasions such as weddings and celebrations.
The name “cakalang” comes from the local language and refers to skipjack tuna, which is the main ingredient in this dish. The dish also consists of garlic, shallots, lemongrass, kaffir lime leaves, pandan leaf, dried oregano, long red cayenne peppers, and a thick coconut milk sauce.
The dish is incredibly flavorful thanks to the herbs and spices that are used in its preparation. The combination of skipjack and fragrant Indonesian spices makes this dish a unique experience that you won’t find anywhere else.
What does it taste like?
Cakalang Pampis is an incredibly flavorful dish with a combination of fragrant herbs and spices. The skipjack tuna is perfectly complemented by lemongrass, kaffir lime leaves, ginger, and garlic.
The pandan leaf adds a unique aroma to the dish while also adding depth to the flavor. The long red cayenne peppers and bird-eye chilies add subtle heat to the dish, while the dried oregano adds an earthy flavor.
The thick coconut milk rounds out all of these flavors and adds a creamy richness that compliments the other ingredients in the dish.
How did I first get introduced to the Cakalang Pampis?
I first got introduced to the Cakalang Pampis when I was visiting my family in Indonesia. They served it for dinner one night, and it quickly became one of my favorite dishes!
My grandmother had made the dish, and she told us all about how it originated in North Sulawesi. I was immediately intrigued by its unique combination of herbs and spices.
The skipjack tuna was perfectly cooked, while the fragrant lemongrass and kaffir lime leaves added a delicious aroma to the dish. The pandan leaf gave it an earthy depth of flavor, while the long red cayenne peppers and bird-eye chilies added just enough heat to balance out all of the flavors.
The thick coconut milk added a creamy richness that perfectly complemented all of the other flavors in the dish. I had never tasted anything like it before, and I was hooked! Since that first experience with Cakalang Pampis, I’ve gone on to make it many times myself at home.
It’s become a regular part of my repertoire, and I’m always excited to share it with friends and family. It’s an incredibly flavorful dish that won’t disappoint – give it a try today! You won’t regret it!
How to make Cakalang Pampis?
Making Cakalang Pampis is very easy and the results are truly delicious! All you need to do is follow the step-by-step instructions below.
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Ingredients
- Pandan Leaf: this scented leaf is the star of this dish! It adds a unique and fragrant flavor to the dish.
- Lemongrass Stalks: these are used to infuse the curry with a sweet, citrusy flavor.
- Kaffir Lime Leaves: these leaves are full of flavor, adding a distinctive herbal scent and zest to the curry.
- Shallots: adding a subtle onion flavor to the dish.
- Long, Red Cayenne Peppers: these are used for a spicy kick of heat.
- Bird’s Eye Chilies: add as much or as little of these chilies for an extra bit of spice.
- Ginger: grated fresh ginger adds a bright zing and depth of flavor to the curry.
- Lemon Basil Leaves: these add a unique, lightly citrusy flavor to the dish.
- Garlic: adds a subtle garlic flavor to the dish.
- Skipjack: either broiled or canned skipjack can be used for this recipe.
- Salt: adds saltiness and enhances all the other flavors in the curry.
- Thick Coconut Milk: adds creaminess and richness to the dish.
- Dried Oregano: adds an earthy, herbal flavor.
Step-by-step instructions
Step 1
In a medium bowl, combine the Pandan Leaf, Lemongrass Stalks, Kaffir Lime Leaves, Shallots, Long Red Cayenne Peppers, Bird’s Eye Chilies, Ginger, and Lemon Basil Leaves. Mix to combine.
Step 2
In a food processor or blender, add the Garlic Cloves and blend until smooth. Add the Skipjack and Salt to the food processor and blend until a paste forms.
Step 3
In a large pot, heat the Thick Coconut Milk over medium heat. Once heated, add the Pandan Leaf, Lemongrass Stalk, Kaffir Lime Leaves, and Shallots mixture to the pot. Stir occasionally.
Step 4
Add the Skipjack paste and stir to combine. Simmer for 10 minutes, stirring occasionally.
Step 5
Finally, add the Dried Oregano to the pot and mix to combine. Allow the mixture to simmer for an additional 5 minutes until heated through and all ingredients are well combined.
Step 6
Serve the Cakalang Pampis over steamed jasmine rice and top with fresh cilantro and a lime wedge.
Tips
- If you’re not a fan of spicy food, feel free to omit the long red cayenne peppers and bird-eye chilies from the recipe.
- For an even creamier dish, add an extra can of coconut milk to the pot before simmering.
- To make it easier to blend the skipjack paste, freeze the tuna for at least 15 minutes before blending. This will help break down any large chunks.
- If you can’t find Pandan Leaf, substitute it with fresh basil leaves instead!
- For an extra boost of flavor, add a tablespoon of fish sauce to the pot before simmering.
Equipment
- Blender
- stirrer
- Pan
Ingredients
- 1 Pandan Leaf finely sliced
- 2 Lemongrass stalks crushed
- 3 Kaffir lime leaves finely sliced
- 5 Shallots
- 4 Long red cayenne peppers, diced
- Birds Eye Chillies as desired cm Ginger, grated
- 30 Lemon basil leaves finely sliced
- 2 Garlic cloves
- 200 grams Skipjack broiled as the best option or canned
- 1 1/2 tsp Salt
- 250 ml Thick coconut milk
- 1 tsp Dried oregano
Instructions
- Begin by combining the Pandan Leaf, Lemongrass Stalks, Kaffir Lime Leaves, Shallots, Long Red Cayenne Peppers, Bird’s Eye Chilies, Ginger, and Lemon Basil Leaves in a medium bowl. Mix all of the ingredients together until they are combined.
- Using a food processor or blender, add the Garlic Cloves and blend until a smooth paste forms. Then, add the Skipjack and Salt to the blender or food processor and mix until it is all combined and forms a paste.
- Next, heat the Thick Coconut Milk in a large pot over medium heat. Once heated, add the Pandan Leaf, Lemongrass Stalk, Kaffir Lime Leaves, and Shallots mixture to the pot. Stir occasionally.
- Add the Skipjack paste and stir until everything is combined. Simmer for 10 minutes, stirring every few minutes.
- Finally, add the Dried Oregano to the pot and mix until all ingredients are well combined. Let the mixture simmer for an additional 5 minutes until heated through.
- Serve the Cakalang Pampis over steamed jasmine rice and top with fresh cilantro and a lime wedge.
Video
Notes
- If you’re not a fan of spicy food, feel free to omit the long red cayenne peppers and bird-eye chilies from the recipe.
- For an even creamier dish, add an extra can of coconut milk to the pot before simmering.
- To make it easier to blend the skipjack paste, freeze the tuna for at least 15 minutes before blending. This will help break down any large chunks.
- If you can’t find Pandan Leaf, substitute it with fresh basil leaves instead!
- For an extra boost of flavor, add a tablespoon of fish sauce to the pot before simmering.
Nutrition
Nutrition Information
What to serve with Cakalang Pampis?
Here are some delicious sides to serve with Cakalang Pampis:
- Steamed Jasmine Rice: the perfect accompaniment to soak up all of the flavorful sauce.
- Nasi Kuning (Turmeric Rice): this fragrant yellow rice is a great side for any Indonesian dish.
- Sambal Goreng Ati (Fried Liver with Sambal): this spicy dish packs a punch and is perfect for those who love the heat.
- Tempe Orek (Tempeh Stir-Fry): the savory sweetness of the tempe goes perfectly with the fragrant notes in Cakalang Pampis.
- Gado-Gado (Indonesian Salad): this refreshing and crunchy salad is a great side dish to balance out the spiciness of the dish.
How to store leftover Cakalang Pampis?
Leftover Cakalang Pampis can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply place the desired amount of curry into a pot and heat over medium-low heat until warmed through.
Another great way to store leftovers is to freeze them. Simply portion out individual servings into freezer-safe containers and freeze for up to three months.
To reheat, simply thaw in the refrigerator overnight and then heat over medium-low heat in a pot until warmed through. This is a great way to have easy meals on hand!
Can pregnant women eat this?
Pregnant women should take caution when eating Cakalang Pampis. The dish contains long red cayenne peppers and bird-eye chilies, which can be unsafe to consume during pregnancy.
Additionally, it is important to make sure that the skipjack tuna is cooked thoroughly before consumption. If you’re pregnant and are looking for a delicious dish to enjoy, it is best to omit the cayenne peppers and chilies from this recipe or simply opt for a different dish.
For those who are pregnant and still want to enjoy Cakalang Pampis, skipjack tuna can be substituted with cooked chicken or tofu. This will provide the same delicious flavors without any of the risks associated with consuming uncooked seafood.
Additionally, it is important to make sure that all of the ingredients are fresh and cooked thoroughly before eating. With these simple tips in mind, pregnant women can still enjoy this delicious Indonesian dish!
FAQs
Does this dish contain any allergens?
Yes, Cakalang Pampis does contain some allergens. The dish contains fish (skipjack tuna), coconut milk, and gluten (from the dried oregano). If you have allergies to any of these ingredients, it is best to omit them from the recipe or opt for a different dish.
Can I make this dish vegan?
Yes, you can definitely make this dish vegan! To do so, simply substitute the skipjack tuna with cooked tofu and use coconut milk instead of dairy milk. This will give you all of the same flavors without any animal products.
Is Cakalang Pampis gluten-free?
No, this dish does contain gluten from the dried oregano. If you are following a gluten-free diet, it is best to omit the oregano or opt for a different dish.
Wrapping Up
Cakalang Pampis is a flavorful Indonesian curry dish that is packed with bold and fragrant flavors. From the Pandan Leaf, Lemongrass Stalk, Kaffir Lime Leaves, Shallots, and Long Red Cayenne Peppers to the Bird’s Eye Chilies, Ginger, and Lemon Basil Leaves – each ingredient works together to create a delicious dish full of depth and complexity.
Whether you’re looking for an easy weeknight dinner or just want to try something new and different, Cakalang Pampis is sure to be a hit! Enjoy it with some steamed jasmine rice and your favorite sides for a delicious meal.
Please share this article with anyone who is looking for a delicious Indonesian dish – they won’t be disappointed! And don’t forget to let us know how you liked it in the comments below. Thank you for reading.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more