Spicy Indonesian Skipjack Tuna Delight

Cakalang Pelangi Recipe

Ingredients:

• 1 whole skipjack tuna (ikan cakalang), steamed and shredded or cut into pieces
• 2 cloves garlic, finely chopped
• 3 shallots, finely chopped
• 1 ripe tomato, diced
• 10 large green chilies (cabe ijo)
• 2 red bird’s eye chilies (cabe merah kriting)
• 5 small bird’s eye chilies (cabe rawit)
• 2 kaffir lime leaves (daun jeruk)
• 1 bay leaf (daun salam)
• Oyster sauce (saos tiram)
• Salt, to taste

Instructions:

1. Prepare the Tuna: Begin by shredding or cutting the steamed skipjack tuna into bite-sized pieces, as per your preference. Heat oil in a pan and fry the tuna pieces until they are halfway cooked. Remove from heat and set aside.

2. Sauté the Aromatics: In the same pan, add a little more oil if needed. Sauté the finely chopped garlic and shallots until they become fragrant and slightly translucent.

3. Add the Vegetables and Chilies: Incorporate the diced tomato into the pan, followed by the large green chilies, red bird’s eye chilies, and small bird’s eye chilies. Continue to sauté until the tomatoes begin to soften and the chilies release their aroma.

4. Combine Ingredients: Add the shredded tuna to the pan with the sautéed aromatics. Stir well to combine all the ingredients.

5. Season and Finish: Pour in the oyster sauce and season with salt to taste. Stir thoroughly to ensure the tuna is evenly coated with the sauce and seasonings. Adjust the seasoning if necessary.

6. Add the Herbs: Tear the kaffir lime leaves and bay leaf into smaller pieces and add them to the pan. Cook for an additional few minutes to allow the flavors to meld together.

7. Serve: Once the dish is well-combined and the tuna is fully cooked, remove from heat. Transfer to a serving dish and enjoy your flavorful Cakalang Pelangi!

This vibrant and spicy dish is perfect as a main course or served alongside steamed rice for a complete meal.