"Cukok Tongkol" - Tuna fish
Generally, Singaporean Baweanese enjoy eating ''Cukok Tongkol''. ''Cukok'' is a Baweanese word for fish and ''Tongkol'' refers to ''Tuna''. Tuna is associated with the Baweanese people due to their passion eating this fish, turning it into a delicacy in their daily meals. This is a well-known fact among the people living in the Malay community. Some Baweanese take pride of this fact for they can be easily identified as a ''Boyan'' living among the other Indonesian ethnic groups in this community.
Like any other Singaporean Baweanese, I love to eat ''Cukok Tongkol'' which can be cooked into variety of dishes. My mother often cook dishes such as ''Celok Tongkol'', ''Semur Tongkol'', ''Phentheng Tongkol'', ''Sambel Tomes Tongkol'', ''Tomes Tongkol''. They are my favorite dishes eaten with steam white rice. Yummy!
''Sambel Tomes Tongkol'' - the Baweanese version of the Malay Asam Pedas dish
''Celok Tongkol'' - the pride of Baweanese delicacy
''Phentheng Tongkol'' -the Baweanese version of the Malay Pindang dish
During my childhood days in the 1960s and 1970s while living in Pondok Kalompang Gubuk, I remember helping my grandmother with the grilling of Tuna. To go with it, she would prepare black sauce mixed with fresh pounded chilli, thinly sliced onion and lime juice. In other occasion, she would prepare ''Buja Chappi'' – pounded fresh chilli with salt mixed with lime juice. ''Buja'' is the Baweanese word for salt while ''Chappi'' is the Baweanese word for chilli.
Sliced Tuna
"Lemak Kengan" -Green vegetables coconut soup
Tuna can also be sliced thinly and marinated with salted tumeric powder paste before deep fry. Fried Tuna can be eaten with steam white rice and green vegetables coconut soup. My grandmother used to prepare ''Penchek-Penchek'' - boiled eggs mashed with chilli shrimp paste (sambal belacan) and green sour mango shredded very thinly, to make the meal appealing. In other occasion, she would steam ''Paes Tongkol'' -thinly sliced boiled Tuna with dried chilli paste mixed with tamarind juice, sugar and salt wrapped in banana leaves. Hmmm! I miss my grandmother's cooking very much!
8 comments:
waooow Ibu Endah enak sekali dong ikan tongkolnya. Ibu kemana? kok lama tidak posting. Dari Basit
I think the other common name for "Celok Tongkol" is "Kelah Celok". The must-have accompanying disk is sambal belacan....Yum!
Thank you for visiting my blog. :)
According to my understanding learning the Baweanese language from my grandparents, 'Kelah' is a Baweanese word which refers to 'Kuah' in Malay and 'Dish' in English as in, for example 'Celok Tongkol dish' or in Malay 'Kuah Celok Tongkol' or in Baweanese 'Kelah Celok Tongkol'.
Basit:
Ia! Paling enak ngakan cukok tongkol! Nyaman ongku!
Ia, Basit, kalau di perhujungan dan permulaan tahun saya pasti tersangat sibuk dengan urusan anak-anak! Tidak punya waktu untuk posting.
Terima Kasih kunjungan kamu ke blog saya.
I like your posting on the tuna fish, Endah. Tuna is also a well loved fish among the Japanese. I remember very well when my late auntie was staying at the old Singapore Turf Club quarters, she used to slice the tuna fish thinly, rub it with pounded coriander seeds and salt and dry them under the sun. Fry the dried tuna slice and eat them as is, or fry and cooked with sambal...endek endek..nyaman na! Another way of cooking tongkol is called "nyior nyioran". My mom used to bake the fish, strip in bits and cooked with grated coconut - another delicacy. - Hamzah, Punggol
Thank you Hamzah for the additional menu! endek, endek, endek...nyaman na! Eson teroar ongku ngakan nyior-nyioran! :)
endek2.. nyamanna ngakan cukok phentheng..
ndek2.. nyamanna ngakan cukok tongkol tumis.. akella chelok pun nyaman.. nyaman2.. masih..
Anak Oreng Phebian Malaysia...
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