Title: Tuna Woku Belanga
Ingredients:
- 5 pieces of tuna steaks
- 1 lime
- A pinch of salt
Spice Paste:
- 10 red bird’s eye chilies
- 5 curly red chilies
- 8 shallots
- 4 cloves of garlic
- 3 cm grated ginger
- 3 cm grated turmeric
- Salt and sugar to taste
Additional Ingredients:
- 2 stalks of green onions, cut into 2 cm pieces
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 1 tomato, deseeded and diced
- 5-6 whole red bird’s eye chilies
- 100 ml water
- Handful of basil leaves
Steps:
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Rinse the tuna steaks thoroughly, then rub with lime juice and a pinch of salt. Let it sit for 15-30 minutes.
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Pan-fry the tuna until halfway cooked, ensuring it doesn’t become too hard. Drain excess oil and set aside.
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Grind shallots, garlic, bird’s eye chilies, curly chilies, ginger, turmeric, salt, and sugar into a smooth paste.
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Sauté the spice paste with kaffir lime leaves, lemongrass, and diced tomato in 2 tablespoons of the remaining frying oil.
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Add the tuna steaks and pour in water. Cook until the spices are absorbed.
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Stir in basil leaves and whole bird’s eye chilies briefly. Remove from heat and serve hot.
Description for Love With Recipes:
Tuna Woku Belanga is a traditional Indonesian dish bursting with bold flavors and vibrant colors. This recipe combines tender tuna steaks with a fragrant spice paste made from red chilies, shallots, garlic, ginger, and turmeric. The dish is cooked in aromatic lemongrass and kaffir lime leaves, creating a delightful blend of Southeast Asian aromas. Finished with fresh basil leaves and whole bird’s eye chilies for an extra kick, Tuna Woku Belanga is perfect served hot alongside steamed rice. Enjoy this exotic seafood dish that brings the flavors of Indonesia to your table!
