Spicy Tuna and Tofu Coconut Stew

Spicy Tuna and Tofu Stew (Lodeh Tongkol Tahu Pedas)

Ingredients:

• 10 pieces of tuna (tongkol)
• 1/2 block of tofu
• For the Spice Paste:
  • 7 shallots
  • 4 cloves of garlic
  • 3 candlenuts
  • 2 cm turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coriander
  • 1 red chili pepper
  • 10 small chilies (adjust to taste)
  • Salt and sugar to taste
• 1 sachet of coconut milk (Kara brand)
• 2 bay leaves
• 1 stalk of lemongrass, crushed

Instructions:

1. Prepare the Ingredients:

   • Cut the tuna and tofu into pieces. Fry them until golden brown. Set aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, black pepper, coriander, red chili, and small chilies. Blend until smooth.

3. Cook the Spice Paste:

   • In a large pot, heat a little oil over medium heat. Add the spice paste, bay leaves, and crushed lemongrass. Sauté until fragrant.

4. Combine Ingredients:

   • Add the fried tuna and tofu to the pot. Pour in approximately 500 ml of water and the sachet of coconut milk. Stir well.

5. Simmer:

   • Add whole small chilies if desired. Bring the mixture to a boil, then reduce the heat to medium. Stir occasionally to prevent the coconut milk from curdling.

6. Adjust and Serve:

   • Once the liquid reduces and thickens, taste and adjust seasoning with salt and sugar as needed. If the stew is too thick, you can add more water to reach your preferred consistency.

7. Garnish and Enjoy:

   • Serve hot, garnished with fried shallots on top for added texture and flavor.

This flavorful stew is perfect for a comforting meal and can be paired with steamed rice for a complete dish. Enjoy the blend of spicy, savory, and creamy elements in every bite!