Coconut Milk Tuna Stew
Ingredients:
- 1 medium-sized tuna, steamed
- Tempeh, as desired
- 8 shallots
- 4 cloves garlic
- 3-4 large red chilies
- 1 candlenut, lightly toasted
- 2 kaffir lime leaves
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of galangal
- A small amount of shrimp paste, roasted
- Salt, sugar, and seasoning, to taste
- 1 stalk of spring onion, chopped
- Coconut milk, as needed
Instructions:
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Steam the tuna in a steamer for about 10 minutes, seasoned with salt and a little seasoning. Let it absorb the flavors, then fry until half-cooked. Set aside.
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Cut the tempeh into desired pieces, season with salt and seasoning, and fry until half-cooked. Set aside.
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Grind shallots, garlic, red chilies, shrimp paste, candlenut, and turmeric into a smooth paste.
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Sauté the ground spices until fragrant, then add kaffir lime leaves, galangal, and spring onion. Pour in thin coconut milk, bring to a brief boil, then add thick coconut milk. Season with salt, sugar, and seasoning to taste. Adjust the flavor as needed.
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Add the steamed tuna and tempeh, bring to a boil while gently stirring to prevent the coconut milk from separating.
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Serve hot. Enjoy your Coconut Milk Tuna Stew!
This flavorful Indonesian dish combines the richness of coconut milk with the tender taste of tuna and the crispiness of tempeh, creating a delightful harmony of flavors that will surely please your taste buds.