Ingredients
- 1 whole skipjack tuna (ikan cakalang), already grilled
- 10 red bird’s eye chilies (cabai rawit merah)
- 10 large red chilies (cabai merah)
- 8 shallots
- 2 cloves of garlic
- 1 tablespoon of salt
- 1 teaspoon of flavor enhancer (such as MSG or other preferred seasoning)
Steps
- Prepare the Spice Paste: Begin by pounding all the chilies, shallots, and garlic together until they form a coarse paste. Add the salt and flavor enhancer to the mixture and continue to blend until well incorporated.
- Shred the Tuna: Carefully shred the grilled skipjack tuna. If you prefer, you can fry the shredded tuna for added texture, but it is not necessary since the tuna is already cooked. Keeping the tuna as it is preserves the unique flavor imparted by the grilling process.
- Cook the Spice Paste: Heat a generous amount of oil in a pan over medium heat. Once the oil is hot, add the spice paste. Sauté the mixture until it becomes fragrant. If the flavor needs adjusting, you can add more salt or flavor enhancer according to your taste.
- Combine and Cook: Add the shredded skipjack tuna to the pan. Stir well, ensuring that the tuna is thoroughly coated with the aromatic spice mixture. Continue to sauté until all the flavors meld together and the tuna is well-seasoned.
Serving Suggestion
Serve this spicy shredded skipjack tuna with steamed rice for a delicious and fiery Indonesian meal. Enjoy!
By following this recipe, you will experience the authentic flavors of Indonesian cuisine with a spicy kick that will surely tantalize your taste buds. Happy cooking!